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Shrimp-Stuffed Mushrooms

  • Servings: 24 appetizers
  • Course: Appetizers & Snacks

With only 25 minutes prep time, these classy little appetizers make entertaining a breeze. Let aluminum foil help you save even more time by simply lining the pan. The secret to this step is in the shaping. For this recipe, turn the 13x9 pan upside down and press a sheet of aluminum foil around it. Remove the aluminum foil, turn the pan over, and drop the aluminum foil inside. Crimp the edges and you're ready to arrange filled mushroom caps in the pan. Add an aluminum foil cover and the mushrooms bake quickly without drying out.

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Ingredients

  • Nonstick cooking spray
  • 24 medium mushrooms
  • 2 teaspoons olive oil or vegetable oil
  • 1/4 cup chopped onion
  • 1 clove garlic, minced
  • 1/2 cup chopped tiny shrimp or 1, 6-ounce package frozen crabmeat, thawed and drained
  • 1/3 cup snipped fresh parsley
  • 2/3 cup soft whole wheat bread crumbs
  • 2 tablespoons dry red wine or sherry
  • 1 teaspoon dried basil, crushed
  • 1/4 teaspoon pepper
  • Aluminum foil

Directions

Step 1

Line a 13x9x2-inch baking pan with aluminum foil; coat with nonstick cooking spray. Rinse mushrooms; pat dry. Remove stems, hollowing out centers of mushroom caps. Chop stems, reserving 2/3 cup (discard remaining stems). Arrange mushroom caps, stem sides up, in prepared pan.

Step 2

Heat olive or vegetable oil in a medium skillet. Cook chopped mushroom stems, onion, and garlic in hot oil for 3 minutes. Stir in shrimp and parsley; heat through. Remove from heat; stir in bread crumbs, wine or sherry, basil, and pepper. Spoon shrimp mixture into each mushroom cap. Cover pan with more aluminum foil.

Step 3

Bake in a 350 degree F. oven for 10 minutes; remove aluminum foil. Bake 10 minutes more or until mushrooms are heated through. Immediately remove with slotted spoon or spatula. Serve hot. Makes 24 appetizers.

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