Mushrooms Bienville
A delicious riff on classic Oysters Bienville
Ingredients
- 1 lb. mushrooms, caps only, wiped clean
- 6 T. butter, divided
- 2 or 3 scallions, green parts only, thinly sliced
- 1 clove garlic, minced
- 12 large Gulf shrimp, peeled and minced
- ⅔ cup fresh breadcrumbs, divided
- ½ cup grated parmesan cheese, divided
- 2 T. heavy cream
- 1 T. dry sherry
- 1 T, parsley flakes
- ½ . each, salt and pepper
- paprika for dusting, optional
Instructions
- Preheat oven to 400°. Put the mushroom caps open-side down on a sheet pan. Run the empty mushroom caps in the oven for 5 or 6 minutes. Set aside. Leave the oven on.
- Meanwhile, melt 4 T. of the butter in a skillet over medium heat. Briefly sauté the scallions--about a minute. When the scallions are wilted add the minced shrimp and the garlic. Cook, stirring, for another minute or so until the shrimp is opaque.
- Off the heat add ½ cup of the breadcrumbs, ⅓ cup of parmesan, sherry, cream, parsley, salt, and pepper, to the shrimp in the skillet, mixing well. Taste for seasoning and adjust if needed. Use to stuff the mushroom caps.
- Melt the remaining butter, and toss with the remaining bread crumbs and parmesan. Sprinkle a little of this mixture on each stuffed mushroom. Bake for 12-14 minutes or until the crumb topping is golden brown. Serve hot.