Shrimp Stuffed Mushrooms Recipe
Ingredients
| Mushrooms | 1 1/2 Pound, washed | |
| Butter/Margarine | 4 Tablespoon | |
| 1/4 cup chopped onion or scallions | ||
| 1 (2 3/4-ounce) jar tiny shrimp, drained and diced | ||
| Mayonnaise | 1/4 Cup (16 tbs) | |
| 1 hard-cooked egg, finely chopped | ||
| 1 tablespoon Dijon-type mustard | ||
| Lemon juice | 1/4 Teaspoon | |
| Salt | 1/4 Teaspoon | |
| Cayenne pepper | 1 Dash | |
Directions
Remove stems from mushrooms (save for use in soups and stews).
Heat butter or margarine in large skillet.
Add mushroom caps and saute for 5 minutes, turning occasionally.
Remove mushrooms to baking pan, cap-side up; set aside.
Saute onion or scallions in the same skillet.
Add remaining ingredients and mix well.
Fill sauteed mushroom caps with shrimp mixture.
Bake at 450° for 6 to 8 minutes.
Heat butter or margarine in large skillet.
Add mushroom caps and saute for 5 minutes, turning occasionally.
Remove mushrooms to baking pan, cap-side up; set aside.
Saute onion or scallions in the same skillet.
Add remaining ingredients and mix well.
Fill sauteed mushroom caps with shrimp mixture.
Bake at 450° for 6 to 8 minutes.
Chef
