Shrimp-Stuffed Mushrooms

Recipe Ingredients

		Non-stick spray coating
24		Mushrooms (medium)
2 teaspoons	10ml	Olive oil
1/4 cup	15g / 0.5oz	Chopped onion
1		Garlic - minced
1/3 cup	48g / 1.7oz	Shrimp - tiny, chopped
1/3 cup	78ml	Fresh parsley - snipped
2/3 cup	97g / 3.4oz	Bread crumbs - soft, whole wheat
2 tablespoons	30ml	Dry red wine - (or sherry)
1 teaspoon	5ml	Dried basil - crushed
1/4 teaspoon	1.3ml	Black pepper

Recipe Instructions

Line a 13x9x2" baking pan with foil; spray with non-stick coating. Rinse mushrooms; pat dry.

Remove stems hollowing out centers of mushroom caps. Chop stems reserving 2/3 cup (reserve remaining stems for another use).

Arrange mushroom caps stem side up in prepared pan. Heat oil in a skillet.

Cook mushroom stems, onion and garlic 3 minutes. Add shrimp and parsley; heat through. Remove from heat, add remaining ingredients.

Spoon mixture into mushroom caps. Cover pan with foil. Bake at 350F 10 minutes.

Remove foil; bake 10 minutes more.

Serve immediately.

Makes 24.

NOTES : Holiday Appetizers 1996, Better Homes and Gardens, page 60.

Source:
The Pillsbury Family Cookbook (1963)

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