June 8 2022

How to Make the Best Shrimp Stuffed Mushrooms – A One Bite Appetizer

Filled to the brim with flavor, my Shrimp Stuffed Mushrooms combine shrimp, bacon, scallions and mushrooms for a new take on the classic stuffed mushrooms. These one bite wonders are so good you’ll want to make a double batch as their won’t be any leftovers.

=== 🍽🍸🥩 RECIPE ===
Preheat oven to 375 F (190 C)
12 large Cremini mushrooms
Clean mushrooms as needed and remove the stems.
Season both sides of the caps with salt and pepper. Place mushroom caps on sheet pan with a rack, gill side down. Brush the caps with olive oil. Roast for 15 minutes. Remove from oven, allow to cool.

Shrimp filling:
3/4 pound (340 g) shrimp, cleaned and shelled
1 thick slice bacon (50 g), cut into lardons
1 slice firm white sandwich bread
1/4 cup (60 ml) milk
4 scallions, chopped
2 tablespoons (6 g) chopped cilantro
2 teaspoons (6 g) cornstarch
1/2 teaspoon (3 g) sugar
3/4 teaspoon (6 g) salt
Large pinch of black pepper
3 tablespoons (45 ml) vegetable oil
1 oz. (25 g) grated Parmesan

In a shallow bowl, combine the bread and milk to moisten the bread. Once bread is moist, squeeze excess milk from the break, discard any leftover milk and set bread aside.

In a food processor, pulse the bacon until finely chopped. Add shrimp, and pulse two or three times to combine.
Next, combine all the rest of the bread, scallions, cilantro, cornstarch, sugar, salt & pepper. Pulse 2 or 3 times to combine.

Stuff mushroom caps with the mixture. Top with grated Parmesan. Bake 15 to 20 minutes. Allow to cool for 10 minutes. Serve with lemon wedge

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=== 📑 CHAPTERS ===
00:00 – Shrimp Stuffed Mushrooms
00:37 – Prepping the Mushrooms
01:44 – Making the Shrimp Filling
02:42 – Binding with Bread
03:13 – Adding Scallions, Herbs and Spices
04:47 – Stuffing the Mushroom Caps
06:32 – Out of the Oven and Tasting
07:31 – Social Media and Video Recommendation