Ingredients
Scale
- 1 pound large mushroom caps, cleaned and stems removed
- 4 tablespoons butter, divided
- 1/2 cup finely chopped cooked shrimp
- 1/4 cup Italian breadcrumbs
- 1/4 cup grated Parmesan cheese
- 2 tablespoons chopped green onions
- 1 clove garlic, minced
- 1 tablespoon lemon juice
Instructions
- Step 1: Preheat oven to 375°F (190°C). Lightly grease a baking sheet.
- Step 2: Melt 2 tablespoons of butter in a skillet over medium heat. Sauté the mushroom caps for about 5 minutes, until slightly softened. Remove from skillet and place on prepared baking sheet, cap-side up.
- Step 3: In the same skillet, melt the remaining 2 tablespoons of butter. Add the chopped shrimp, breadcrumbs, Parmesan cheese, green onions, minced garlic, and lemon juice. Cook for 2-3 minutes, stirring frequently, until heated through.
- Step 4: Spoon the shrimp mixture evenly into each mushroom cap, mounding slightly.
- Step 5: Bake in the preheated oven for 15-20 minutes, or until the mushrooms are tender and the filling is golden brown. Serve immediately.
Notes
- Store leftover stuffed mushrooms in an airtight container in the refrigerator for up to 2 days.
- For best results, reheat the mushrooms in a 350°F oven until warmed through to maintain their texture and flavor.
- Garnish the baked mushrooms with a sprinkle of fresh parsley and a lemon wedge for a vibrant presentation.
- Don't overcrowd the skillet when sautéing the mushrooms; work in batches to ensure they brown evenly and release less moisture.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Method: Stovetop
- Cuisine: American