Shrimpcargot recipe

All Recipes Appetizers and Snacks Vegetable Mushrooms Stuffed Mushroom Recipes

Ingredients

¼ cup butter
2 cloves garlic, minced
6 peeled and deveined large shrimp (21 to 25 per lb)
6 mushrooms, stems removed
2 tablespoons shredded mozzarella cheese

Nutrition Info

203 calories
carbohydrate: 2.4 g
cholesterol: 107.5 mg
fat: 17 g
fiber: 0.4 g
protein: 11.1 g
saturatedFat: 10.3 g
servingSize: -
sodium: 202.4 mg
sugar: 0.7 g
transFat: : -
unsaturatedFat: : -

Directions

  1. Preheat oven to 325 degrees F (165 degrees C).

  2. Heat the butter and garlic in a skillet over medium heat until the butter begins to bubble. Stir in the shrimp, and cook until they just turn pink, about 3 minutes. Place one shrimp into each mushroom cap, and place into a small baking dish. Spoon the garlic butter into the mushroom caps, and sprinkle each with a pinch of mozzarella cheese.

  3. Bake in the preheated oven until the mushrooms are tender and the cheese is golden and bubbly, 10 to 15 minutes.

Recipe Yield

6 pieces

Recipe Note

After having these shrimp as an appetizer at a restaurant I have been trying to duplicate them. Serve with bread to mop up the extra yummy garlic butter!

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