Cayenne Shrimp-Stuffed Mushroom Caps

1. 1

   Preheat the oven to 350 degrees F (175 degrees C).

2. 2

   Gently pull out the mushroom stems and finely chop the stems. Set the mushroom caps aside.

3. 3

   Melt the butter in a skillet over medium heat. Add the mushroom stems and the garlic. Cook, stirring, until softened, 3 to 5 minutes. Remove from the heat.

4. 4

   Mix the cream cheese, cayenne pepper, black pepper, and salt in a bowl. Stir in the cooked mushroom stem mixture, leaving the butter in the skillet.

5. 5

   Set the skillet back over medium heat and add the shrimp. Cook, stirring, until the shrimp are just opaque, 3 to 5 minutes. Remove from the heat.

6. 6

   Pour the bread crumbs into a shallow bowl. Fill each mushroom cap with the cream cheese mixture and press the mushroom, cream cheese-side down, into the bread crumbs to coat the top. Place a cooked shrimp on top of each filled mushroom and set them in a baking pan.

7. 7

   Bake in the preheated oven until hot and juicy, about 20 minutes.

• Calories 129.85 kcal Moderate
• Protein 4.28 g Low Source
• Carbs 12.41 g Moderate
• Total Fat 6.33 g Moderate
• Saturated Fat 3.8 g Moderate
• Trans Fat 0.0 g Low Source
• Cholesterol 38.39 mg Moderate
• Sodium 156.73 mg Moderate
• Fiber 0.28 g Low Source
• Sugar 1.0 g Low Source
• Added Sugar 0.2 g Low Source
• Calcium 144.38 mg Moderate
• Iron 0.54 mg Low Source
• Potassium 31.63 mg Low Source
• Vitamin A 66.07 mcg_rae Low Source
• Vitamin C 13.05 mg Moderate
• Vitamin D 0.29 mcg Low Source

Values are per serving. Percent Daily Values are based on a 2,000-calorie diet.

• Shellfish 🦐
• Milk 🥛
• Wheat 🌾
• Gluten
• Garlic 🧄