Shrimp Stuffed Mushrooms #SundaySupper

Shrimp sauteed in garlic butter carefully stuffed inside mushroom caps and smothered in melted mozzarella cheese is a deliciously elegant appetizer for any occasion.

Compensation was provided by Gallo Family Vineyards via Sunday Supper, LLC. The opinions expressed herein are mine, and are not indicative of the opinions or positions of Gallo Family Vineyards.

Valentine's Day is next Saturday!! Can you believe it? Do you have plans yet? My ideal Valentine's Day is hanging out in our jammies watching movies and then enjoying a delicious pan-seared steak with a salad and some good wine. Perfection! I know it sounds kind of boring, but what can I say, I'm a simple girl. With Valentine's Day falling on a Saturday, we just might be able to pull off perfection this year in all of its boring glory!

This year I am making a simple appetizer that has many of my favorite things. Mushrooms, shrimp, garlic, cheese, and butter! Oh my yumminess these 'shrooms are good! This starter is so easy to make, you might find yourself enjoying it any night of the week instead of saving it for a special occasion.

To make this simple, yet impressive starter, you melt butter in an oven-safe skillet with a teaspoon of garlic. Once the butter is nice and bubbly, add the shrimp and cook them for about three minutes. 

When the shrimp are pink, push them to one side of the skillet and dip each mushroom cap into the pan butter. I dip both the top and bottom of the mushroom.

Place each mushroom into the pan, and remove the tails from the shrimp. Curl the shrimp so it fits inside the mushroom cap, and stuff each shrimp into a mushroom.

Spoon some of the pan juices onto each mushroom, and top each with a bit of mozzarella cheese.

Bake until the mushrooms are soft and the cheese is nice and melty.

Tip: When the mushrooms are ready, remove them from the skillet. Season a nice rib-eye and sear it in that same skillet with the butter, garlic, and mushroom juices (I'm partial to a cast iron skillet for pan-seared steaks). Sear it over mid-high heat for about 3 minutes on each side. Let the steak rest for 10 minutes and then slice it against the grain. Depending on the thickness it might need a little more cook time. If that's the case, put it under the broiler for about 30 seconds each side. BEST STEAK EVER!

I paired this meal with Gallo Family Vineyard's Sweet Red Wine. The Gallo Sweet Red is a medium-bodied wine that pairs nicely with the richness of the steak and mushrooms. This wine has a smooth finish and the flavor lingers pleasantly. I also recommend enjoying this Sweet Red Wine in the evening by itself. It is very nice.

Another of my favorite Gallo wines is the Riesling. I was fortunate to be able to try the Riesling at the Food and Wine Conference this past July in Orlando, FL. Gallo unveiled the Riesling the first night of the Food and Wine Conference, and I was an instant fan! The Riesling is a light-bodied, sweet, and versatile white wine. I enjoy it by itself, with my favorite salad, or even a pasta dish. You simply must give it a try!

To see all of the wonderful Gallo wines, please visit their website. To find Gallo wine near you, use this handy store locator.

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Shrimp Stuffed Mushrooms

By Life Tastes Good
Published 02/08/2015

Ingredients

• 1/4 cup unsalted butter
• 1 teaspoon freshly minced garlic
• salt and pepper to taste
• 6 large shrimp, peeled and deveined
• 6 large white mushroom caps, cleaned and stems removed
• shredded mozzarella cheese
• freshly chopped parsley

Instructions

1. Preheat the oven to 325 degrees F.
2. Heat an oven safe skillet over medium heat and melt 1/4 cup butter. Add 1 teaspoon minced garlic and a pinch of salt and pepper. Saute garlic about 30 seconds until aromatic. Add the shrimp and cook until they just turn pink, about 3 minutes.
3. Push the shrimp to one side of the skillet and dip each mushroom cap in the pan butter. I dip both the top and bottom of the mushroom. Place each mushroom into the pan, and remove the tails from the shrimp. Curl the shrimp so it fits inside the mushroom cap, and stuff each shrimp into a mushroom. Spoon some of the pan juices onto each mushroom, and top each with a bit of mozzarella cheese. Bake at 325 degrees F for about 10 minutes or until the mushrooms are soft and the cheese is nice and melty. Enjoy!

Yield: 6
Prep Time: 10 mins.

Cook time: 10 mins.
Total time: 20 mins.

Tags: Valentine's Day, Appetizer, Starter, Shrimp, Stuffed Mushrooms, Cheese, Wine, Wine Pairing, #SundaySupper

Recipe adapted from allrecipes.com Shrimpcargot


Check out all of these wonderful wine pairings by our #SundaySupper family! There is always something for everyone...

Alluring Appetizers and Brunch:

• Burrata and Garlic Tomato Appetizer by Family Foodie
• Shrimp Stuffed Mushrooms by Life Tastes Good
• Strawberry Love Bombs by Peaceful Cooking

Magnificent Main Dishes:

• Braised Lamb Ragu by The Girl In The Little Red Kitchen
• Bruschetta Chicken and Pasta by Casa de Crews
• Mahi Mahi with Roasted Tomatoes and Fennel by The Messy Baker
• Seafood Risotto by Serena Bakes Simply From Scratch
• Thai Sweet Chili Glazed Salmon by The Foodie Army Wife

Dazzling Desserts and Sweets:

• Caramel Apple Pie Bites for Two by Feed Me, Seymour
• Chocolate Coconut Haystacks by Peanut Butter and Peppers
• Chocolate Coeur a la Creme by That Skinny Chick Can Bake
• Chocolate Espresso Creme Brulee by Kudos Kitchen by Renee
• Gluten Free Deep Dish Red Velvet Brownies for Two by Cupcakes & Kale Chips
• Creamy Lemon Tart by Magnolia Days
• Mocha Fudge by Alida's Kitchen
• Polenta Cake with Honey Yogurt and Peach Preserves by The Wimpy Vegetarian
• Raspberry Custard by Nosh My Way
• Raspberry Meringue Hearts by Desserts Required
• Strawberry Chocolate Mousse Brownie by Flavor Mosaic
• Valentine's Day Cream Puffs by Ruffles & Truffles

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