Shrimp-Stuffed Mushrooms

Featured by Joseph Jewell in the Pinot Noir Wine Club.


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. jalapeno 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, jalapeno 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.

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