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Shrimp and Goat Cheese Stuffed Mushrooms

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.
  • Makes
    about 2 dozen

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 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

  • 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.
  • Bake at 350° for 10-15 minutes or until shrimp turns pink. Garnish with green onions if desired. Serve warm.
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Reviews

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Average Rating:
  • Corwin44
    Nov 26, 2015

    These were pretty good. Nobody really raved about them at my party, but those who like mushrooms enjoyed them. I have never worked with goat cheese before and found the cheese log a little difficult to crumble. I ended up working the ingredients with my hand into a ball which was easy to work with. Overall it was fast and easy appetizer. Maybe a little chopped garlic would be good if I decide to make these again.