Any Guy's Food Blog

Stuffed mushrooms are great and crowd pleasers as party appetizers. I decided that my challenge would not be complete if I did not try my own hand at a stuff mushroom recipe. I have made these several times in the past, but never the same way and never writing down a recipe. One problem that I always ran into was the moisture from the mushrooms. As you bake the stuffed mushrooms, the water releases from them and potentially from the ingredients of your stuffing and the excess moisture becomes undesirable as you're popping hot mushrooms into your mouth. The way I decided to take care of this was to pre-cook the mushroom to release a little moisture first.

Ingredients:

20 white mushrooms
1/2 pound small salad shrimp
1/4 cup bread crumbs
1/4 cup gorgonzola (or feta) cheese
salt
garlic powder
dried basil
dried parsley
shredded parmesan cheese

Directions:

Wash and pull the stems out of the mushrooms. In a sauce pan, lightly saute the mushrooms in a tbsp or so of olive oil. You want to remove them before they soften all the way, but after they begin to release their moisture.

For the stuffing, finely chop the shrimp and the cheese. In a mixing bowl, mix the chopped shrimp, bread crumbs and cheese. Add salt, basil, parsley and garlic powder to taste.