Shrimp Stuffed Mushroom Caps
4 - 6 people
00h 15
00h 30
Indulge in the delightful taste experience of these shrimp stuffed mushroom caps, featuring the succulent flavour of ButcherBox.ca's wild Argentinian shrimp. These savoury bites are the perfect blend of textures and tastes, making them an irrestible appetizer for any occcasion.
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Ingredients and Method
Ingredients
- 2 tbsp + more ButcherBox.ca grass fed unsalted butter
- 1 package ButcherBox.ca wild Argentinian extra jumbo shrimp
- 1/2 tsp lemon zest
- to taste Kosher salt
- 1/4 cup fresh Italian parsley, leaves and stems, chopped
- 1/2 cup onion, finely chopped
- 2 tsp gresh garlic, finely minced
- 1/2 cup heavy cream, more if needed
- 1/4 cup Parmesan cheese shreds
- 2 packages Cremini mushrooms (or your preference)
Method
- Preheat oven to 425F. Wash and thoroughly dry mushrooms. Separate tops from stems.
- Peel and finely chop stems, place caps on a parchment lined baking sheet, with the opening facing up.
- Melt 2 tbsp butter in a skillet over medium heat, add chopped mushroom stems, diced onion and chopped parsley. Season with salt, saute until onion and mushroom are just browning.
- Stir in garlic and lemon zest, saute for about 1 minute, until fragrant.
- Gradually add in heavy cream, bring just to a boil, reduce heat and cook, stirring constantly, until reduced by about 1/3.
- Stir in Parmesan shreds a little at a time, allowing to melt to thicken mixture.
- Scoop filling into each mushroom cap, top with a shrimp. We got a little fancy and twisted each shromp into a circle with the tail up.
- Melt some butter, brush over top of shrimp and entire mushroom cap. Bake in preheated oven until golden brown and shrimp are opaque, approx 15 - 20 mins
- Sprinkle with more Parmesan and parsley to serve.
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