Shrimp Rockefeller Stuffed Mushrooms With Parmesan Crumbs

Total Time
1hr
Prep 35 mins
Cook 25 mins

These are so good! We doubled the recipe and all were gone! :) These are a little too much work but the outcome is worth it! ;) These would be great before a Thanksgiving Meal! CuisineAtHome Magazine, June 2008 edition. I have had a lot of these recipes in a file folder and I am just getting around to making them or posting them.

Ingredients Nutrition

Directions

  1. Preheat oven to 425ºF.
  2. Prepare mushrooms by first removing and discarding the stems.
  3. Arrange caps on a baking sheet, stemmed side up, sprinkle insides with salt, and roast 10 minutes.
  4. Flip caps over and roast 5 minutes more; remove mushrooms from oven; leave oven on.
  5. Saute shrimp in 1 T of oil in a skillet over medium-high heat just until pink, about 2 minutes.
  6. Season with salt and pepper flakes; set aside.
  7. Combine cream cheese, mayo, and milk in a bowl.
  8. Add spinach, 3 T parmesan, tarragon, lemon juice, Worcestershire, scallions, and seasonings.
  9. Toss crumbs with 2 T Parmesan, salt, and pepper to taste in a small bowl.
  10. Stuff mushrooms, placing 2 or 3 shrimp pieces in each cap.
  11. Top with a generous tsp of cream cheese mixture, sprinkle with crumbs, then bake until heated through and topping is golden, about 8 minutes.
  12. Serve immediately.
Most Helpful

5 5

Oh my, these were great! I made exactly as posted but I DID use the taragon, and in my humble opinion it is a must, just a classic ingredient for rockefeller. These were simple and delicious, served to a very appreciative crowd! Will definitely make this again and just the "rockefller" portion of this recipe I can see myself using in lots of different ways.

4 5

one problem, no mushrooms in ingredients. what kind did you use?