Shrimp sauteed in garlic butter carefully stuffed inside mushroom caps and smothered in melted mozzarella cheese is a deliciously elegant appetizer for any occasion. These SHRIMP STUFFED MUSHROOMS are sure to be a crowd pleaser!

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 dinner for two with a salad and some good conversation. LOW CARB 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 LOW CARB 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. For another low carb appetizer recipe you might like to try these Low Carb Sausage Stuffed Mushrooms by my friend Shelby at Grumpy's Honeybunch.

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 steask 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!

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.

Recipe adapted from allrecipes.com Shrimpcargot