Best 4 Creamy Herb Shrimp Stuffed Mushroom Purses Recipes

CREAMY HERB SHRIMP STUFFED MUSHROOM PURSES

Steps:

• 1. Preheat oven to 400 degrees. Spray a baking ban with cooking spray.
• 2. In a small bowl, combine cheese, shrimp, dash of hot sauce (more if you want it spicy) and a spritz of lemon juice.
• 3. On a dry surface (I use a floured countertop) lay out phyllo and brush top side lightly with melted butter. Lay next sheet on top of first until you have 6 sheets. You can butter every other one if you want to cut down on butter.
• 4. Cut phyllo with a SHARP knife horizontally down the middle and then cut 3 more times the opposite way to make 6 even rectangles.
• 5. Place a washed and dried mushroom cap open side up on each piece of phyllo. Stuff with cheese mixture and season with salt and pepper.
• 6. Carefully lift the sides of the phyllo up over the sides of the mushroom so that they resemble little bundles. Twist the top slightly and pinch so that they seal.
• 7. Repeat steps 3-6 for the remaining phyllo and mushrooms. You should have 12 mushrooms left so 2 more rounds should do it.
• 8. Place shrimp purses on sprayed baking sheet and brush with beaten egg. Bake for 15 minutes or until golden. Serve warm.

AMAZING SHRIMP STUFFED MUSHROOMS

Steps:

• Lightly grease a 9x13 inch baking dish. Fill a saucepan with water and simmer the mushroom caps over medium heat for 2 minutes, until the mushrooms begin to soften. Remove the mushrooms with a slotted spoon, drain, and let cool, hollow sides down, on paper towels, for about 15 minutes.
• While mushroom caps are cooling, combine the shrimp, cream cheese, Worcestershire sauce, garlic powder, and hot sauce in a bowl and stir to blend well. Spoon about 2 teaspoons of the shrimp mixture into the cap of each mushroom and place, stuffing side up, in the prepared baking dish. Sprinkle the Romano cheese onto each mushroom. Cover and refrigerate for at least 3 hours or overnight to blend the flavors and firm up the stuffing.
• Preheat an oven to 400 degrees F (200 degrees C). Uncover the dish and bake the mushrooms in the preheated oven for about 15 minutes, until the cheese is browned and bubbling.

SHRIMP STUFFED MUSHROOMS

Steps:

• Preheat oven to 425 degrees F (220 degrees C). Lightly grease a medium baking dish.
• Remove stems from mushrooms. Finely chop stems, and set aside. Arrange caps cavity side up in the baking dish.
• In a medium bowl, mix mushroom stems, cooked baby shrimp, crushed bacon flavored crackers and cream cheese.
• Stuff mushroom caps generously with the mushroom stem mixture. Top with sharp Cheddar cheese.
• Bake in the preheated oven 8 to 10 minutes, or until cheese is melted and lightly browned.

SHRIMP-STUFFED MUSHROOMS

Steps:

• Preheat oven to 350°. Remove stems from mushrooms; chop enough stems to measure 3/4 cup, discard remaining stems. Place mushroom caps in a foil-lined 15x10x1-in. baking pan, stem side up. Bake 10 minutes. , Meanwhile, in a large skillet, heat butter over medium-high heat. Add red pepper, onion, garlic, Italian seasoning, salt and chopped stems; cook and stir 2-3 minutes or until tender. Add cream cheese; cook and stir until melted. Stir in shrimp and bread crumbs., Drain liquid from caps; fill with shrimp mixture. Sprinkle with Parmesan cheese. Bake 15-20 minutes longer or until mushrooms are tender and filling is heated through. If desired, sprinkle with parsley.