Cheesy Shrimp-Stuffed Mushrooms

I love a savory stuffed mushroom! This is where I go first when I hit the holiday buffet. The other day at the deli in my supermarket I came across a freebie recipe card for these Cheesy Shrimp-Stuffed Mushrooms. They have bacon, shrimp, and cheese in them. I'm in love! You get 5 grams of protein to 1 gram of carbohydrate and only 3 grams fat. Here is the recipe. Send me your pictures if you make these and happy munching! I think the filling would make a great meal when stuffed in a portobello mushroom.


Cheesy Shrimp-Stuffed Mushrooms

6 slices bacon (try turkey bacon to lower the fat)
12 large fresh button mushrooms
1/4 pound peeled and deveined cooked shrimp
1/2 cup finely shredded Cheddar cheese
2 cloves garlic, minced
1/4 teaspoon cayenne pepper
1/8 teaspoon ground thyme leaves

In a large skillet cook bacon on medium-high heat 4 minutes; turn and cook 4 minutes more. Bacon should be cooked but not crisp. Remove bacon from skillet and drain on paper towels. Pour off excess fat from skillet, set aside.

Cut 4 of the bacon slices into 3 equal pieces for garnish. Chop the remaining 2 slices of bacon; set aside. Clean mushrooms; remove stems. Reserve mushroom caps. Chop stems; set aside. Chop shrimp; set aside.

Combine chopped bacon, chopped mushroom stems and chopped shrimp with cheese, garlic, cayenne pepper and thyme in large bowl. Fill each mushroom cap with bacon-shrimp mixture.

Reheat skillet over medium-high heat. Top each filled mushroom cap with 1 bacon piece; place stuffed mushrooms in hot skillet. Cover; reduce heat to medium-low. Cook unitl mushrooms are tender, about 15 minutes. (You could also bake these in a preheated 350F oven for 20-25 minutes).

Serve warm.

1 stuffed mushroom is 51 calories, 5g protein, 3g fat, 1g carbohydrate.

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