We’ve had our son and his two daughters visiting us the last few days. He was in town for a meeting, and the children flew in by themselves for the weekend. During their visit they took a couple of hikes and spent an afternoon at the swimming pool at the Community Recreation Center. The pool is a favorite place for all of our grandchildren because of the giant water slide.
The fist day, they visited Tent Rocks National Monument. The tent rocks are columns of volcanic tuff as high as 80 feet and topped with more durable cap rocks. The site has a slot canyon that you have to squeeze through to get to the top of the mesa. There are also petroglyphs if you look carefully.
The second day they visited Tsankawi Ruins, part of Bandelier National Monument. The trail leads to the top of a mesa where the ruined ancient village is littered with decorated pottery shards. Much of the trail winds through the volcanic tuff layer. It has winding, deep grooves, probably worn by countless foot steps, but possibly also carved out so that potential invaders had to come up the steep hillside in single file.
On our son’s arrival, we had refreshments on the patio. Something more substantive than salted nuts but less than a full meal seemed in order. Stuffed mushrooms sounded like the perfect alternative. Shrimp was a perfect stuffing. As you’ll see in the recipe, there is a lot of chopping. You could use a food processor instead. Just be careful not to turn everything to mush. I prefer hand-chopped ingredients to give contrasting textures and bursts of different flavors.
- 12 3-inch crimini mushrooms
- olive oil
- ½ pound boiled shrimp, cleaned and tails removed
- 1 scallion
- 2 tablespoons mayonnaise
- ¼ cup panko
- ¼ cup pine nuts, lightly toasted in a small dry saucepan
- ½ teaspoon Old Bay seasoning
- salt and pepper to taste
- Remove the stems from the mushrooms and set aside.
- In a large sauté pan over medium heat, sauté the mushroom caps on both sides in about 1 – 2 tablespoons of olive oil. Transfer to a small baking sheet, hollow side up.
- Chop the mushroom stems and sauté in the same pan using more olive oil as needed. Transfer to a small bowl and set aside.
- Chop the shrimp finely. Chop the scallion finely, including the green top.
- In a bowl, combine the chopped shrimp and scallion, reserved chopped mushroom stems, mayonnaise, panko, and pine nuts. Stir in Old Bay seasoning, and add salt and pepper to taste.
- Fill each mushroom cap with the shrimp mixture. Bake in the middle of an oven preheated to 350°F for 20-30 minutes. Remove from the oven, transfer to a plate, and serve while still warm.
10 responses to “SHRIMP-STUFFED MUSHROOMS”
Looks like the grandkids and you all had a great time 🙂
Tent Rocks is amazing! Your stuffed mushrooms look wonderful. I’ll be trying them soon!
Thanks. Sorry we missed NMNPS
Stuffed mushrooms are always a nice appetizer but why have I never thought to use shrimp. They sound absolutely delicious.
Thank you, Karen. I usually use duxelles with or without cream cheese. This turned out to be an interesting variation.
I often use sausage but this sounds great to me.
They look delicious. Do you think leaving out the pine nuts would take too much flavor away. We have a grandson with a tree nut allergy and I try to cook everything without nuts.
Not at all. I like pine nuts and they are common in New Mexico, but they are completely optional. Thanks for pointing that out.
Thank you for the answer!