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Lowcountry Stuffed Mushrooms


Most stuffed mushrooms recipes call for sausage or crab and you can certainly use those here. I opted for shrimp since I can get them as fresh as can be!

When cleaning mushrooms, wipe them with a damp sheet of paper towel, then remove stems and scoop out gills gently with a teaspoon. Please don’t wash or soak them in water as they will take on too much liquid and release the water while they cook. Try to find white mushrooms big enough to hold the stuffing. Keep in mind mushrooms will reduce in size quite a bit, so the bigger you find them, the better! Using roughly the same sized mushrooms ensure they cook evenly.


You will need:


15 large white mushrooms, cleaned

1 cup cooked, finely chopped shrimp

1/2 cup Panko breadcrumbs, divided

1/3 cup freshly grated pecorino romano cheese

1/3 cup Dukes mayonnaise

1/3 cup spreadable cream cheese, softened

1/3 cup chopped green onions

2 large cloves garlic, minced

1 tbsp finely chopped fresh parsley

1/2 tsp Old Bay

1/2 tsp black pepper

1 tsp olive oil


Preheat oven to 375 and arrange cleaned mushrooms on baking sheet. Lightly spray mushrooms with olive oil spray and set aside. In a large bowl combine shrimp, 1/3 cup Panko crumbs, parmesan, mayo, cream cheese, garlic, green onions, parsley, and pepper. Stuff each mushroom cap generously with the crab dip (about 1 - 1 /2 tablespoons per mushroom). Combine oil, remaining Panko crumbs and old bay until evenly coated. Sprinkle the panko mixture over the tops of the mushrooms.

Bake for 18 minutes and serve hot.









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