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Prep Time: 60 Minutes Cook Time: 20 Minutes |
Ready In: 80 Minutes Servings: 7 |
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I like the recipe because it is easy to prepare and serve This recipe was given to me by my sister-in-law and dear friend, Lynne I do not use the mushroom stems in the filling (save them for mushroom soup!) when preparing be sure to dice the veggies and shrimp small so that when combined you get a taste of everything in one bite!! Ingredients:
10 slices inexpensive white bread (cubed) |
1/2 cup butter |
40 mid to large size mushrooms (stems removed) |
2 eggs (beaten) |
1 cup mayonnaise |
1 cup finely chopped onion |
1 cup finely chopped celery |
1 lb baby shrimp (defrosted and finely chopped) |
8 ounces shredded cheese (monteray jack or colby jack, **do not use cheddar**) |
additional butter |
1 dash season salt |
1 dash cayenne pepper (optional) |
Directions:
1. Butter a large jelly roll pan.
2. Remove stems from mushrooms and clean with a paper towel.
3. Cube 10 slices of bread and set aside in large mixing bowl.
4. beat 2 eggs with 1 cup of mayonaise - set aside.
5. melt 1/2 cup of butter in large pan.
6. add onion & celery and sautee for 5 minute.
7. add shrimp for the last minute.
8. lightly salt and a dash of cayenne.
9. pour egg and mayo mixture over veggies and shrimp and.
10. cook until slightly thickened (low heat/about 1 min.).
11. Pour combined ingredients over cubed bread and stir to combine.
12. Fill mushroom caps to overflowing.
13. Place caps on buttered jelly roll pan.
14. Sprinkle caps with shredded cheese
15. Bake at 400 for 15-20 minutes until heated through and cheese melts.
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