Sunday, December 12, 2010

Shrimp Stuffed Mushrooms Marsala Recipe

Shrimp Stuffed Mushroom Marsala, a great appetizer to start off any meal!

I just find it easy to make these in the muffin tins, holds everything together and molds together. One finger food that everyone loves, and it you hate fish, just leave the shrimp off, or even add cooked chicken breast, pepperoni or ham.

1 pound of  whole extra large mushroom stems removed boiled for 10 minutes
rinse well, make sure you get all the dirt off.
1 cup of Italian flavored bread crumbs
Approximately 12 to 15 medium sized cleaned shrimp
grating cheese
1 teaspoon minced garlic
salt and pepper to taste
2 teaspoons melted butter
4 tablespoons extra virgin olive oil
1/2 cup Marsala wine
shredded mozzarella cheese.
Mix bread crumbs, cheese, olive oil, butter, garlic and seasoning. Line a lightly oiled mini cupcake tin with mushrooms.  Spoon  breadcrumb mixture into each mushroom. Top with shrimp and shredded mozzarella. Pour wine over each mushroom around a teaspoon or so each. Bake until golden and crispy looking.
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