Back to Shrimp and Goat Cheese Stuffed Mushrooms

Print Options

 
 
 Print
Shrimp and Goat Cheese Stuffed Mushrooms Recipe

Shrimp and Goat Cheese Stuffed Mushrooms Recipe

Portobello mushrooms get dressed up for the holidays with a decadent mixture of goat cheese, fresh shrimp and ginger. —Mary Ann Lee, Clifton Park, New York
TOTAL TIME: Prep/Total Time: 30 min. YIELD:24 servings

Ingredients

  • 1/2 pound uncooked shrimp, peeled, deveined and finely chopped
  • 1 log (4 ounces) herbed fresh goat cheese, crumbled
  • 1/3 cup chopped green onions
  • 1/4 cup panko (Japanese) bread crumbs
  • 1 teaspoon minced fresh gingerroot
  • 1/2 teaspoon crushed red pepper flakes
  • 1/2 teaspoon salt
  • 1/4 teaspoon pepper
  • 1/2 pound whole baby portobello mushrooms, stems removed
  • 2 tablespoons sesame oil
  • Thinly sliced green onions, optional

Directions

  • 1. Combine the shrimp, goat cheese, onions, bread crumbs, ginger, pepper flakes, salt and pepper in a small bowl. Mound shrimp mixture into mushroom caps and place on an ungreased baking sheet. Drizzle with sesame oil.
  • 2. Bake at 350° for 10-15 minutes or until shrimp turns pink. Garnish with green onions if desired. Serve warm. Yield: about 2 dozen.

Wine Pairings

Light-Bodied White Wine

Enjoy this recipe with a light-bodied white wine such as Sauvignon Blanc or Pinot Grigio.