The filling for these mushrooms is very similar to a shrimp dip I've been making for decades. I LOVE that dip (could eat it with a spoon) so I knew I had a winner with these mushrooms. I took it easy on the garlic powder, using just half what the recipe directed. Better safe than sorry I thought. And it was a good call. I still tasted the garlic, but in a pleasant, delicate way. I sure wouldn't have wanted to taste it hours later, which I'm sure would have been the case had I used the full amount! Since I was making just enough of the these for Hubs and me, using both crab and shrimp wasn't practical as I didn't want to be left with partial cans of either. I used all canned shrimp and filled the slight amount I was short with frozen salad shrimp. I probably added more green onion than the recipe directed, but didn't measure. Just threw in what looked right to me. As for the bread crumbs, I didn't have Italian bread crumbs because I don't use Italian bread crumbs. I crushed some seasoned bakery croutons into crumbs which proved to be a delicious choice. I served these as part of a complete dinner, broiled lobster tails and "Red Potato, Asparagus, and Artichoke Salad, also from this site, but these were so good I could have made a meal of them alone.
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The filling for these mushrooms is very similar to a shrimp dip I've been making for decades. ...