Recipe Pick: Shrimp Stuffed Mushrooms

[ 0 ] September 17, 2014 |
Image via Paulding & Company

Image via Paulding & Company

Thanks to Paulding & Company, a full catering kitchen based in San Francisco that was founded by mother-daughter duo Tracy and Terry Paulding, for this weeks recipe.  

Yield:  32 pieces

32 medium sized brown mushrooms (crimini)

2 Tbs. butter

1 cup fresh sourdough breadcrumbs (or dry bread crumbs, if you don’t have fresh, but use ½ as much)

½ Lb. raw peeled chopped and deveined shrimp

¼ cup chopped parsley

pinch cayenne pepper or shake of Tabasco

salt to taste and freshly ground black pepper

1 cup freshly grated Grana padano or Parmesan

1/3 cup mayonnaise (Best foods-not a sweetened one!)

2 Tbs. parsley

Paprika for sprinkling on after they bake


Carefully clean and stem mushrooms, reserving stems. Line up mushrooms on a parchment lined half-sheet pan.

Finely chop shallots and mushroom stems. Combine, saute in butter over medium heat until all their water is reabsorbed. Combine with remaining ingredients except paprika, taste for seasoning and adjust. Stuff caps with filling. May be made up to one day in advance and refrigerated, covered.

Preheat oven to 350° F. Bake 15 min or more until browned. Serve warm but not too hot to pick up, with a shake of paprika on top. The trick is to be generous with the stuffing — and not generous with the bread crumbs, so that what you taste is the seafood.


Category: appetizers, Recipes, seafood

About the Author ()

Johnna French is a Harlem NY native with deep roots in Panama, Washington, DC and North Carolina. All four places have heavily influenced her life and the foods she loves today. After graduating Howard University School of Law and beginning her life as a young professional in the city she was led to start Johnna Knows Good Food in November 2007 to keep family, friends and colleagues updated on where to go and what to eat while dining in the nation’s capitol. French, who still practices law, leads a team of three writers to cover the ever expanding Washington, DC food scene. French has been featured in print and television, appearing in Washingtonian Magazine and is a regular contributor to various local TV affiliates including WUSA 9, FOX 5 DC and WJLA (ABC Affiliate) News Channel 8. During the 2016-2017 football season, Johnna aired on Comcast Sports Mid-Atlantic (CSN) show, Redskins Life, as the weekly tailgate host. Johnna is currently a regular contributor to the FOX Baltimore Weekend morning show.

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