Shrimp stuffed mushrooms

adapted from Tvedemose

I made these mushrooms as a fast dinner for two, when trying to clean the fridge from remaining bits of food. It turned out really delicious, however a bit too heavy for my delicate stomach. Yes, it is not a main dish recipe, but a perfect appetizer to trigger your guest’s taste buds and charm them visually! Two or three pieces per person is more than enough.  


12-16 medium champignon mushrooms
2-3 tbsp. ghee or butter
2 tbsp. olive oil
2 medium red onions, finely chopped
3 small bell peppers (red, yellow, orange)
200 g shrimp (I use frozen northern shrimp, they taste great, are inexpensive and healthy; even eco-folks shouldn’t feel bad about eating them)
2 cloves garlic, finely chopped
100 ml white wine
150 ml heavy cream
15 g grated cheddar or gruyere
salt and pepper


1. Put oil and ghee in a frying pan, when hot put in onions, stir and fry for 3 minutes, add peppers and garlic. 

2. When onions are getting slightly brown on edges pour in the wine and boil for a minute.  

3.  Add the cream and let it bubble gently for 5 minutes or until the sauce thickens. Stir in drained shrimps, season with salt and pepper.
4. Lay mushroom caps, stems removed, on baking sheet. Sprinkle with salt and pepper. Bake them approximately 10 minutes, or until their liquid puddles underneath. 

5. Remove from the oven. Pour out liquid that has gathered in the bottom of the pan. Turn mushroom caps over so they are ready to be filled.

6. Stuff with shrimp in white wine sauce and sprinkled with grated cheese. Bake in 180 ° C for 5 minutes.

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