Thursday, January 6, 2011

Shrimp Stuffed Mushrooms

My wife always makes killer appetizers and party food.  Being the best husband ever, I wanted to contribute more when it came to bringing food to parties so she wouldn't have to shoulder everything.  (She's laughing and rolling her eyes as I type this!)  I figured everybody loves stuffed mushrooms, and wondered why more people don't make them.  They are easy, delicious and the perfect bite for a party or tailgate.
adapted from

1 dozen large uncooked and cleaned shrimp with no tails
3 packages white mushrooms
3/4 cup Garlic and Chive Philadelphia Cream Cheese
1 1/2 tbsp. Frank's Red Hot
1 tsp.Worcestershire Sauce
3/4 grated Parmesan cheese
Dash garlic powder
First, in a large pot, boil salted water.  Remove all stems from the mushrooms and ensure they are hollowed out.  Sometimes, the stems can just tear right off perfectly, other times I would recommend using a melonballer.  Place the mushrooms in the boiling water for 2-3 minutes, remove, and place on paper towels with the hollow-side down. 
Next, chop the shrimp into very tiny pieces.  Combine the garlic and chive cream cheese, hot sauce, Worcestershire, garlic powder and Shrimp into a large bowl and mix well.
After about 10-15 minutes when the mushrooms have dried, you can begin to fill each mushroom with the Shrimp mixture.  When each mushroom has been filled, top generously with cheese. Refrigerate for 3 hours (or overnight).
When ready, place on a baking sheet and cook for 15-20 minutes at 400 degrees.  You want them to be brown on top and cooked through.  Serve and scarf!

Enjoy!- John

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