Shrimp-Stuffed MushroomsFeatured by Joseph Jewell Wines in the Pinot Noir Wine Club.
A perfect serving size for appetizers or an afternoon snack! These delicious shrimp-stuffed mushrooms are seriously addicting! Try pairing them with the Joseph Jewell 2011 Pinot Noir.Yield: About 24 Stuffed Mushrooms
Prep Time: 25 Minutes
Cook Time: 22 Minutes
• 24 ounces (about 24 medium-sized) cremini mushrooms
• 2 Tbs. melted Ghee or Butter
• 8 oz. fresh or frozen shrimp
• 1/4 cup scallions (about 2 scallions), roughly chopped
• 1/4 cup packed cilantro
• 2 bacon slices, diced (about 1/3 cup)
• 1 Tbs. jalapeño pepper, diced small
• 1 tsp. fish sauce
• Kosher salt
• Freshly ground black pepper
Preheat oven to 450 degrees. Clean your cremini mushrooms and remove the stems. Place the mushrooms on a foil-lined baking sheet, and brush them with the melted Ghee. Roast the mushrooms, gill-side down, for 12 minutes. Flip over the mushrooms, and roast for 5 to 10 minutes more, or until the liquid released by the mushrooms has evaporated.
While the mushrooms are in the oven, devein and remove the tails from the thawed shrimp. Chop them into medium-sized pieces. Toss the shrimp, scallions, cilantro, bacon, jalapeño and fish sauce into the work bowl of a food processor. Season to taste with salt and pepper. Pulse the ingredients for the filling until a coarsely chopped mixture develops. The filling should be the consistency of a sticky, chunky paste. Scoop out the filling with a spoon or smaller dish and fill each cooked mushroom with the shrimp paste. Return the mushrooms to the oven for 8-10 minutes, or until the shrimp mixture has set.
Transfer the mushrooms to a plate and serve.