Shrimp Rockefeller Stuffed Mushrooms
Enjoy a gathering of family and friends with these delicious recipes. All can be made ahead to give you time to spend with your guests and family.
24 large button mushrooms, cleaned and stemmed (reserve stems)
1 tablespoon butter
1/2 lb. cooked shrimp, rough chopped
1 cup chopped cooked spinach or chard, drained and cooled
1/4 batch Boursin Style Dip Mix (follow dip package directions)
3 tablespoons grated Parmesan Cheese
1/4 cup bread crumbs
Drizzle of Extra Virgin Olive Oil
Preheat oven to 425 degrees. Wipe and remove stems from mushrooms. Mince stems and sauté briefly in 1 tablespoon butter until lightly browned. Set aside. Place mushroom caps stem side up on a baking sheet and sprinkle lightly with salt. Roast for 10 minutes, then turn caps over and roast for an additional 5 minutes. Remove caps from oven and allow them to cool. This process will remove excess moisture from the mushrooms and allow the finish cooking time to be reduced.
Combine prepared Boursin Dip with cooled spinach and stem sauté. Toss bread crumbs, Parmesan and olive oil in a small bowl (use just enough oil to moisten the crumb mixture so it will cling).
Place several pieces of shrimp into each upturned mushroom cap, top with a generous teaspoon of the Boursin/veggie mixture, then sprinkle/press the breadcrumb mixture on the top. Bake until heated through and the top crumbs are golden (about 8 minutes). Serve immediately, with plenty of napkins.
Here are more recipes from the Northeast Corner Herb Farm Kitchen.
Northeast Corner Herb Farm
185 Lake Nebo Road
Fort Anne, NY 12827