Shrimp Mushroom
Tim Said:
do you think a can of cream of mushroom soup, cooked shrimp, and noodles, can make a good tasting meal? HELP!?We Answered:
Sounds like a poor man's alfredo. Nothing wrong with experimenting. Add a little green seasoning, like parsley or oregano, Remember, oregano is intense, go easy on it. If you have any italian seasoning add a little of that ,instead of the other two. Here you go:http://www.cooks.com/rec/search/0,1-0,sh…Kristin Said:
how do u make shrimp stuffed mushroom caps?We Answered:
This has both shrimp and crab - Give it a try and enjoy the creamy crab and shrimp taste atop wonderfully cooked mushrooms.8 oz package softened cream cheese
1 egg yolk
1 tablespoon Italian bread crumbs
1 chopped green onion
1 tablespoon lemon juice
1 teaspoon Worcestershire sauce
1 teaspoon garlic powder
1 pinch salt and ground black pepper to taste
6 oz can snow crab
4 oz can small shrimp
12 large white mushrooms without stems
1 cup Italian bread crumbs
Preheat oven to 400 degrees. Line a baking sheet with aluminum foil or wax paper to cut down on sticking.
In a large mixing bowl combine cream cheese, egg yolk, 1 tablespoon bread crumbs, green onion, lemon juice, Worcestershire sauce, garlic powder, salt, and pepper. Toss and mix until all ingredients are evenly distributed. Fold in the snow crab and shrimp.
Stuff the mushrooms with this mixture. Place remaining bread crumbs in a bowl and dip the top of the mixture once stuffed into the bowl to coat. Arrange on baking sheet stuffed side up. Bake for around 12 minutes until the mushrooms are soft and switch the oven over to broil. Watch until tops are golden brown and remove. Allow to cool before serving.
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Ronald Said:
Mushroom/shrimp recipe am I cheating?We Answered:
1/2 cup of raw mushrooms only has 1.2 grams of net carbs. Eat away and enjoy!Sheila Said:
what do you think when you hear the words "sabrine shrimp and statastey mushroom"?We Answered:
Seriously, why do United States of America's answers keep getting re-posted to UK & Ireland?We share many cultural bonds, but we're pretty useless at answering each other's problems. We don't have the same political system, cultural values and ideals, manufacturers or products. We don't even drive on the same side of the road, or - as Yahoo spellcheck has just pointed out - have the same punctuation!
Why does Yahoo see fit to put the United States of America's questions here? Do you guys get our questions?
We have an option to ask our question to the wider World - why does Yahoo feel the need to interfere?
Sorry to rant - but it really irritates me!
As for your question I'm sorry, I haven't a clue! That's because I don't live over there! When will Yahoo grasp that simple fact?
Veronica Said:
Recipes for Wrapped Shrimp and Stuffed Mushrooms?We Answered:
Shrimp lovers love chilled shrimp cocktail, it's the classics that make them happy. For the mushrooms, I LOVE mushroom caps, with the stems pulled out and filled with cream cheese, then baked thoroughly. Very easy and always a crowd favorite. Just make sure you clean the caps very well.Sherry Said:
Shrimp stuffed mushrooms topped with a creamy cheese (i think)from "Mr Mike's" in Canada. how do i make it?We Answered:
ROMANO SHRIMP-STUFFED MUSHROOMS20 lg. fresh mushrooms (2 to 2 1/2 inch diameter)
1 (4 1/2 oz.) can shrimp, drained, rinsed and broken up
1 (4 oz.) container whipped cream with chives
1/2 tsp. Worcestershire sauce
Dash garlic powder
Dash bottled hot pepper sauce
Grated Romano cheese
Remove the stems from mushrooms. Simmer the mushroom caps in boiling water for 2 minutes. Drain; invert caps on paper towels. Cool. Meanwhile, combine the shrimp, cream cheese, Worcestershire sauce, garlic powder and hot pepper sauce. Spoon shrimp mixture into mushroom caps; place in shallow baking pan or dish. Sprinkle with Romano cheese. Cover, chill 3 to 24 hours. Before serving; uncover, bake in a 400 degree oven for 15 minutes. Makes 20.
OR
SHRIMP STUFFED MUSHROOMS
20 lg. fresh mushrooms (2 to 2 1/2 inch)
1 (4 oz.) can shrimp, drained, rinsed and broken up
1 (4 oz.) container whipped cream cheese with chives
1/2 tsp. Worcestershire sauce
Dash of garlic powder
Dash of hot pepper sauce
Grated Romano cheese
Remove stems from mushrooms. Simmer the caps in boiling water for 2 minutes, drain, invert caps on paper towel and cool. Combine the shrimp, cream cheese, Worcestershire sauce, garlic powder and hot sauce. Spoon shrimp mix into mushroom caps. Place in a shallow baking pan, sprinkle with Romano cheese. Cover and chill for 3 to 24 hours before serving. Uncover and bake in a 400 degree oven for 15 minutes.
OR
SHRIMP STUFFED MUSHROOMS
25 whole fresh mushrooms
1 bag frozen cooked shrimp, thawed
1/2 c. onion, finely chopped
1/2 c. green pepper, finely chopped
12 saltine crackers, crushed
1 c. Mozzarella cheese, shredded
1 c. Cheddar cheese, shredded
Salt to taste
Pepper to taste
Garlic powder to taste
Tabasco to taste
Worcestershire sauce to taste
Wipe mushrooms clean with a damp cloth. Remove stems and chop them up. Combine stems, shrimp, onion, green pepper and crackers. Add salt, pepper, garlic powder, Tabasco, and Worcestershire sauce to taste. Fill center of mushrooms with heaping spoon of filling. Top with both types of cheese. Bake for 20 to 30 minutes at 350 degrees.
JM