Best 2 Shrimp Rockefeller Stuffed Mushrooms Recipes

**Shrimp Rockefeller Stuffed Mushrooms: A Delightful Seafood Appetizer**

Shrimp Rockefeller Stuffed Mushrooms are a delectable seafood appetizer that combines the rich flavors of shrimp, spinach, and cheese, all nestled in plump and savory mushrooms. This culinary masterpiece starts with fresh, jumbo mushrooms that are carefully hollowed out to create edible cups. The filling is a harmonious blend of succulent shrimp, sautéed spinach, aromatic shallots, garlic, and a touch of cognac, all bound together by a creamy and flavorful Rockefeller sauce. A sprinkling of Parmesan cheese adds a golden-brown crust and a nutty finish. These stuffed mushrooms are not only visually appealing but also bursting with flavor, making them the perfect addition to any party or gathering. The article provides two variations of the recipe: a traditional version and a gluten-free alternative, ensuring inclusivity for individuals with dietary restrictions. Both recipes offer step-by-step instructions, ingredient lists, and cooking times, making it easy for home cooks to recreate this delightful dish in their own kitchens.

Check out the recipes below so you can choose the best recipe for yourself!

SHRIMP ROCKEFELLER STUFFED MUSHROOMS WITH PARMESAN CRUMBS

Shrimp Rockefeller Stuffed Mushrooms With Parmesan Crumbs image

These are so good! We doubled the recipe and all were gone! :) These are a little too much work but the outcome is worth it! ;) These would be great before a Thanksgiving Meal! CuisineAtHome Magazine, June 2008 edition. I have had a lot of these recipes in a file folder and I am just getting around to making them or posting them.

Provided by Manami

Categories Spinach

Time 1h

Yield 24 Mushrooms

Number Of Ingredients 20

Ingredients

1 tablespoon olive oil
1 lb large shrimp, peeled, deveined, cut into chunks
24 button mushrooms (cremini mushrooms could be used)
salt
red pepper flakes
3 ounces cream cheese, softened
3 tablespoons mayonnaise
1 tablespoon milk
1 1/2 cups frozen chopped spinach, thawed and squeezed dry
3 tablespoons parmesan cheese, grated
2 teaspoons minced fresh tarragon (we chose not to use, personal preference)
1 teaspoon fresh lemon juice
1/2 teaspoon Worcestershire sauce, sacue
2 tablespoons scallions, minced
salt, to taste
cayenne, to taste
nutmeg, to taste
1/3 cup fresh breadcrumb
2 tablespoons olive oil
2 tablespoons parmesan cheese, grated

Steps:

Preheat oven to 425ºF.
Prepare mushrooms by first removing and discarding the stems.
Arrange caps on a baking sheet, stemmed side up, sprinkle insides with salt, and roast 10 minutes.
Flip caps over and roast 5 minutes more; remove mushrooms from oven; leave oven on.
Saute shrimp in 1 T of oil in a skillet over medium-high heat just until pink, about 2 minutes.
Season with salt and pepper flakes; set aside.
Combine cream cheese, mayo, and milk in a bowl.
Add spinach, 3 T parmesan, tarragon, lemon juice, Worcestershire, scallions, and seasonings.
Toss crumbs with 2 T Parmesan, salt, and pepper to taste in a small bowl.
Stuff mushrooms, placing 2 or 3 shrimp pieces in each cap.
Top with a generous tsp of cream cheese mixture, sprinkle with crumbs, then bake until heated through and topping is golden, about 8 minutes.
Serve immediately.

Nutrition Facts : Calories 71.3, Fat 4.4, SaturatedFat 1.4, Cholesterol 34.2, Sodium 87.9, Carbohydrate 2.8, Fiber 0.5, Sugar 0.5, Protein 5.5

SHRIMP ROCKEFELLER STUFFED MUSHROOMS

SHRIMP ROCKEFELLER STUFFED MUSHROOMS image

Categories Mushroom Appetizer Bake

Yield 24 caps

Number Of Ingredients 16

Ingredients

24 large button mushrooms
Salt
1 lb peeled, deveined, shrimp cut in chunks
1 Tbl olive oil
3 oz cream cheese
3 Tbl mayo
1 Tbl milk
10 oz frozen chopped spinach, thawed and squeezed
1 tsp lemon juice
1/2 tsp Worcestershire
1 tsp dry tarragon
2 Tbl scallions minced
1/2 c bread crumbs
3 Tbl olive oil
4 Tbs parmesan
Salt, Pepper, Cayenne to taste

Steps:

Preheat oven to 425 degrees. Remove and discard stems from mushrooms. Arrange on baking sheet stem side up, sprinkle with salt and roast 10 min. Flip caps over and roast 5 more minutes. Remove but leave oven on. Sauté shrimp in 1 tablespoon olive oil over medium heat just until pink, about 2 minutes. Season with salt and pepper and set aside. Combine cream cheese, mayo, milk, spinach, Parmesan, salt & pepper in a small bowl. Stuff mushrooms and place 2-3 shrimp pieces in each cap topping with cream cheese mixture. Sprinkle with bread crumbs and bake about 8 minutes. Serve hot.

Tips:

Mise en Place: Before you start cooking, make sure you have all of your ingredients and equipment ready. This will help you stay organized and avoid scrambling.
Choose the Right Mushrooms: For this recipe, it's best to use large, firm mushrooms with a flat cap. This will help them hold the stuffing without breaking.
Stuff the Mushrooms Evenly: When stuffing the mushrooms, make sure you distribute the mixture evenly so that each mushroom has a good amount of filling.
Cook the Mushrooms Thoroughly: Cook the mushrooms until they are tender and the stuffing is heated through. This will ensure that the mushrooms are safe to eat.
Serve Immediately: Shrimp Rockefeller Stuffed Mushrooms are best served immediately after they are cooked. This will help them stay crispy and flavorful.

Conclusion:

Shrimp Rockefeller Stuffed Mushrooms are a delicious and elegant appetizer that is perfect for any occasion. They are easy to make and can be tailored to your own taste preferences. With a few simple tips, you can make sure that your Shrimp Rockefeller Stuffed Mushrooms are a hit at your next party or gathering.