Shrimp-Stuffed Mushrooms
 
Makes 4 to 6 servings
Ingredients
  • ¼ cup unsalted butter, divided
  • ½ cup panko (Japanese bread crumbs), divided
  • 1⅛ teaspoons kosher salt, divided
  • ½ teaspoon lemon zest
  • 1 teaspoon chopped fresh parsley
  • 12 medium fresh portobello mushrooms
  • ½ cup finely chopped onion
  • 1 teaspoon finely chopped garlic
  • ⅛ teaspoon crushed red pepper
  • 1 (16-ounce) package frozen peeled and deveined shrimp, thawed and chopped
  • 2 teaspoons fresh lemon juice
  • 1 large egg, lightly beaten
  • Garnish: chopped fresh parsley, lemon zest
Instructions
  1. Preheat oven to 425°. Line a rimmed baking sheet with foil. Lightly spray foil with cooking spray.
  2. In a large skillet, melt 2 tablespoons butter over medium heat. Remove from heat and stir in ¼ cup bread crumbs, ⅛ teaspoon salt, zest, and parsley. Transfer to a small bowl. Wipe skillet clean.
  3. Remove stems from mushrooms. Chop stems into small pieces. Wipe mushroom caps with a damp paper towel to clean and place on prepared pan.
  4. In same skillet, melt remaining 2 tablespoons butter over medium heat. Add mushroom stems, onion, garlic, remaining 1 teaspoon salt, and red pepper; cook, stirring occasionally, until softened and lightly browned, 7 to 10 minutes.
  5. Add shrimp; cook, stirring occasionally, until pink and firm, 5 to 7 minutes more. Stir in lemon juice. Remove from heat and stir in egg and remaining ¼ cup bread crumbs. Drain any excess moisture.
  6. Add a heaping tablespoonful of shrimp mixture to each mushroom cap. Top with bread crumb mixture. Bake until golden brown, 15 to 20 minutes. Garnish with parsley and zest, if desired.
Recipe by Taste of the South at https://tasteofthesouthmagazine.com/shrimp-stuffed-mushrooms/