Description
Herby, creamy, with the sweetness of the shrimp, the crumbly saltiness of the Parmesan panko topping, and the gorgeous earthiness of the mushroom.
Ingredients
- 24 Baby Bella Mushrooms, Equally Sized
- ½ teaspoons Olive Oil
- ½ cups Sweet Onion, Chopped
- 3 cloves Garlic, Minced
- 4 ounces, weight Cream Cheese, Softened
- 2 Tablespoons Mayonnaise
- 2 Tablespoons Sour Cream
- ¼ cups Italian Parsley, Chopped
- ½ teaspoons Fresh Basil, Chopped
- 2 Tablespoons Fresh Chives, Clipped Small
- 1 pinch Red Pepper Flakes (optional)
- 6 Tablespoons Parmesan, Divided
- ½ teaspoons Mrs Dash Table Blend
- Salt To Taste
- 12 Peeled And Deveined Shrimp (20-25 Count), Chopped Small
- ½ cups Mozzarella, Shredded
- 1 Tablespoon Butter, Melted
- 5 Tablespoons Panko Bread Crumbs
Preparation
Remove the mushroom stems from the base and discard. Use a wet paper towel to gently clean the mushrooms.
Preheat oven to 400°F.
In a nonstick skillet, sauté onion and garlic in the olive oil just until onions are translucent. Allow mixture to cool while you prepare the stuffing.
Mix cream cheese, mayonnaise, and sour cream together. Make sure to fully distribute the cream cheese by pressing the flat part of a silicon spatula down into the mixture to spread the lumps.
Add parsley, basil, chives, red pepper flakes (optional), ¼ cup (4 tablespoons) Parmesan, and Mrs. Dash. Stir to distribute well.
Add shrimp, mozzarella, and cooled sautéed onions and garlic and stir. Sprinkle with salt to taste.
Stuff mushrooms using a cookie dough scoop or a teaspoon. Add ½ teaspoon at a time so that you can fill the cavity of the mushroom cap with stuffing before adding more on top. Use enough stuffing to create a little height, but don’t overdo or the the top will fall over during baking. Make the tops relatively flat so they will hold the crumb topping.
Place on a large baking sheet with sides, evenly spaced. Melt butter and mix with remaining Parmesan and panko crumbs. Stir and toss until entire mixture is even and crumbly. Drop approximately 1/2 teaspoon of the crumb mixture on top of each mushroom. Don’t worry if some falls onto the pan.
Bake for 30 minutes or until mushrooms are cooked and the tops are a beautiful golden brown. Cool for 10 minutes or so, then serve warm.
