{"id":806,"date":"2017-12-22T16:02:59","date_gmt":"2017-12-23T00:02:59","guid":{"rendered":"http:\/\/nowellfamily.org\/cookbook\/?p=806"},"modified":"2023-10-16T15:19:45","modified_gmt":"2023-10-16T15:19:45","slug":"shrimp-stuffed-mushrooms","status":"publish","type":"post","link":"https:\/\/nowellfamily.org\/cookbook\/2017\/12\/22\/shrimp-stuffed-mushrooms\/","title":{"rendered":"Shrimp Stuffed Mushrooms"},"content":{"rendered":"<h5 style=\"text-align: center;\">Yield: 8 Mushrooms<\/h5>\n<h6 style=\"text-align: center;\">https:\/\/www.youtube.com\/watch?v=lO2pZYl8zAw<\/h6>\n<p>Fall 2017: The Cooking In Russia channel on YouTube has some great recipes. The chef is an American ex-pat living in Russia and currently working on opening a restaurant in Helsinki Finland.<\/p>\n<ul>\n<li><span class=\"quantity\">8<\/span><span class=\"ingredient-name\">large mushrooms <\/span><\/li>\n<li><span class=\"quantity\">\u00bd<\/span><span class=\"ingredient-name\">lemon<\/span><\/li>\n<li><span class=\"quantity\">2<\/span><span class=\"ingredient-name\">strips bacon<\/span><\/li>\n<li><span class=\"quantity\">2<\/span><span class=\"ingredient-name\">oz red onion, diced<\/span><\/li>\n<li><span class=\"quantity\">3\/4<\/span><span class=\"ingredient-name\">oz garlic, chopped coarsely<\/span><\/li>\n<li><span class=\"quantity\">2<\/span><span class=\"ingredient-name\">oz small shrimp, peeled and deveined <\/span><\/li>\n<li><span class=\"quantity\">\u00bd<\/span><span class=\"ingredient-name\">tsp paprika<\/span><\/li>\n<li><span class=\"quantity\">1<\/span><span class=\"ingredient-name\">oz white wine <\/span><\/li>\n<li><span class=\"quantity\">2<\/span><span class=\"ingredient-name\">egg yolks<\/span><\/li>\n<li><span class=\"quantity\">2<\/span><span class=\"ingredient-name\">TBS bread crumbs<\/span><\/li>\n<li><span class=\"id-ingredient-name\"><span style=\"color: #ff0000;\"><strong>cayenne<\/strong> <\/span>to taste, pinch to \u00bd tsp<\/span><\/li>\n<li><span class=\"id-ingredient-name\">parmesan cheese for grating<\/span><\/li>\n<li><span class=\"id-ingredient-name\">Special equipment: ceramic baking dish (metal can scorch mushrooms)<\/span><\/li>\n<\/ul>\n<p><strong><br \/>\nPreheat<\/strong> oven to 400\u00b0F.<\/p>\n<p>Stem <strong>mushrooms<\/strong> and scrape more from inside to make large cavity. Save the <strong>scrapings<\/strong> and <strong>stems.<\/strong> Cut <strong>stems<\/strong> and add to removed bits.<\/p>\n<p>Squeeze <strong>lemon<\/strong> over prepared <strong>mushrooms.<\/strong> Rub to coat.<\/p>\n<p>Render <strong>bacon<\/strong> over medium heat. Add <strong>onion<\/strong> and <strong>garlic,<\/strong> cook about 5 minutes. Add <strong>mushrooms,<\/strong> stir, add <strong>salt,<\/strong> cook about 10 minutes.<\/p>\n<p>Add <strong>white wine<\/strong> and cook 2 minutes. Add <strong>shrimp,<\/strong> <span style=\"color: #ff0000;\"><strong>cayenne<\/strong> <\/span>and cook stirring.<\/p>\n<p>Remove to blender cup and blend with stick blender or chop to any consistency you want.<\/p>\n<p>Scrape into bowl and add 2 tablespoons of <strong>breadcrumbs,<\/strong> 2 <strong>egg yolks,<\/strong> stir until mixed.<\/p>\n<p>Remove <strong>mushrooms<\/strong> from baking dish and stuff, making sure they mound in the center. Add <strong>olive<\/strong>\u00a0 <strong>oil<\/strong> to baking dish and spread over bottom. Set <strong>mushrooms,<\/strong> stuffed side up in dish. Grate <strong>Parmesan<\/strong> over <strong>mushrooms.<\/strong> Bake for 16 minutes.<\/p>\n<p><strong>Special step:<\/strong> Transfer to plate and distribute <strong>pan juices<\/strong> over the <strong>mushrooms.<\/strong> Return to baking dish and pour <strong>plate juices<\/strong> evenly over <strong>mushrooms.<\/strong> For immediate use, return to oven and bake 7 more minutes.<\/p>\n<p>-or-<\/p>\n<p>At this point they can be set aside for serving later, or refrigerated. NEVER freeze!<\/p>\n<p>From room temperature, cook for about 10 minutes. If refrigerated, bake for 11-12 minutes.<\/p>\n","protected":false},"excerpt":{"rendered":"<p>Yield: 8 Mushrooms https:\/\/www.youtube.com\/watch?v=lO2pZYl8zAw Fall 2017: The Cooking In Russia channel on YouTube has some great recipes. The chef is an American ex-pat living in Russia and currently working on opening a restaurant in Helsinki Finland. 8large mushrooms \u00bdlemon 2strips bacon 2oz red onion, diced 3\/4oz garlic, chopped coarsely 2oz small shrimp, peeled and deveined \u00bdtsp paprika 1oz white wine 2egg yolks 2TBS bread crumbs cayenne to taste, pinch to \u00bd tsp parmesan cheese for grating Special equipment: ceramic baking&#8230;<\/p>\n<p class=\"read-more\"><a class=\"btn btn-default\" href=\"https:\/\/nowellfamily.org\/cookbook\/2017\/12\/22\/shrimp-stuffed-mushrooms\/\"> Read More<span class=\"screen-reader-text\">  Read More<\/span><\/a><\/p>\n","protected":false},"author":4,"featured_media":2544,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"_monsterinsights_skip_tracking":false,"_monsterinsights_sitenote_active":false,"_monsterinsights_sitenote_note":"","_monsterinsights_sitenote_category":0,"footnotes":""},"categories":[8],"tags":[29,158,218],"class_list":["post-806","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-general","tag-appetizer","tag-mushrooms","tag-shrimp"],"jetpack_featured_media_url":"https:\/\/i0.wp.com\/nowellfamily.org\/cookbook\/wp-content\/uploads\/sites\/4\/2020\/01\/ShrimpStuffedMushroom.png?fit=799%2C485&ssl=1","_links":{"self":[{"href":"https:\/\/nowellfamily.org\/cookbook\/wp-json\/wp\/v2\/posts\/806","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/nowellfamily.org\/cookbook\/wp-json\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/nowellfamily.org\/cookbook\/wp-json\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/nowellfamily.org\/cookbook\/wp-json\/wp\/v2\/users\/4"}],"replies":[{"embeddable":true,"href":"https:\/\/nowellfamily.org\/cookbook\/wp-json\/wp\/v2\/comments?post=806"}],"version-history":[{"count":2,"href":"https:\/\/nowellfamily.org\/cookbook\/wp-json\/wp\/v2\/posts\/806\/revisions"}],"predecessor-version":[{"id":52877,"href":"https:\/\/nowellfamily.org\/cookbook\/wp-json\/wp\/v2\/posts\/806\/revisions\/52877"}],"wp:featuredmedia":[{"embeddable":true,"href":"https:\/\/nowellfamily.org\/cookbook\/wp-json\/wp\/v2\/media\/2544"}],"wp:attachment":[{"href":"https:\/\/nowellfamily.org\/cookbook\/wp-json\/wp\/v2\/media?parent=806"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/nowellfamily.org\/cookbook\/wp-json\/wp\/v2\/categories?post=806"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/nowellfamily.org\/cookbook\/wp-json\/wp\/v2\/tags?post=806"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}