This recipe starts from a modified version of the Shrimp and Green Onion Spread from Williams-Sonoma’s “Easy Entertaining” by George Dolese. I made these stuffed mushrooms for a dinner party and the mushrooms disappeared, with many complements.
Serves 12 (2 per person)
- Shrimp and Cream Cheese Spread
- 1 pound of cold, cooked, shelled, de-veined shrimp
- 8 ounces of room temperature cream cheese.
- 4 scallions (green onions), including the green tops, chopped
- 1/4 teaspoon of kosher salt or other coarse salt
- 1 teaspoon of fresh ground black pepper
- 1 teaspoon of Tobasco sauce
- 3 dashes of Worcestershire sauce
- 24 large button or crimini mushrooms for stuffing
- Cooking spray or 1 tablespoon of vegetable oil
Food processor, spatula, knife, cutting board, rimmed baking sheet or roasting pan or a couple of cake pans
- Pre-heat the oven to 350 degrees F.
- Make the shrimp and cream cheese spread
- In the food processor, put in the chopping blade.
- Add the shrimp, cream cheese and chopped scallions to the food processor bowl.
- Add the salt, pepper, Tabasco sauce, and Worcestershire sauce to the food processor bowl.
- Pulse until it looks smooth and creamy. Open the bowl and scrap down the side of the bowl with the spatula. Pulse three more times.
- Lightly oil the pan(s) you are using to cook the mushrooms by using the cooking spray or the the vegetable oil.
- Clean the mushrooms and remove the steam.
- Taking a tablespoon, scoop up the shrimp and cream cheese spread for a heaping tablespoon and add it to the mushroom cap (steam side) . The stuffing should fill the inside the mushroom cap and also be mounded up outside of the cap.
- Put the mushroom cap in the oiled pan with the stuffing side up.
- Once all the mushrooms caps have stuffed and placed in the pan(s), put them in the pre-heated oven and bake for 20 minutes until piping hot and liquid starts to form under the caps.
Time savings: You can buy pre-cooked and de-veined shrimp and use them for the shrimp.
Take the cream cheese out of the fridge about an hour before you want to make the spread. If you forget, you can warm up the cream cheese by putting the unopened carton in a waterproof plastic bag, sealing the bag. and putting it in a bowl of hot water for about 10 minutes.
The shrimp and green onion spread can be made up to 24 hours in advance. It needs to be stored in an air tight container in the fridge.
Save the mushroom steams for use in a soup, stuffing, or anything else that you use mushrooms in.
If there is any left over shrimp and cream cheese spread, you can use it as spread. It is good with crackers, celery, bell peppers, and carrots.
To clean the mushrooms, I put them in a strainer and spray them down. I then shake the strainer to remove the water.