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Aunt Nesey’s Stuffed Shrimp Mushrooms, stuffed with shrimp and sausage in a creamy cheese sauce. Perfect as a starter or a main meal with a side salad and some nice bread.

Aunt Nesey’s Stuffed Shrimp Mushrooms. This is a delicious recipe and easy to make too. When you take a look at the ingredients of cheese, sausage, garlic, mushrooms and of course shrimp, then see it’s all baked in a wonderful creamy white wine sauce, you can see why Aunt Nesey’s Stuffed Shrimp Mushrooms is so popular. Also, during Thanksgiving and Christmas, you could serve this as a starter / appetizer and you can be assured, it will disappear fast!

The beauty of this recipe is that you can prepare ahead, simply cover in some plastic wrap and refrigerate. Then just pop in the oven to bake when you need.

This delicious recipe has been generously shared by one of our Lovefoodies supporters, Denise Smith Alexander

Here Denise has made a delicious Stuffed mushroom dish with shrimp and sausage in a cream cheese sauce. Perfect as a starter or a main meal with a side salad and some nice bread!

Recipe by Denise Smith Alexander

Prep Time: 10 minutes

Cook Time: 30 minutes approx

Yield: 2 – 4 Persons as a starter or a main

Ingredients

2 tablespoons of butter
Sprinkle of Tony’s Cachere’s Seasoning (optional if you can’t get it)
Black Pepper
1 teaspoon of old Bay seasoning
2 green onions
1 Teaspoon of minced garlic
1 tablespoon flour
1/2 of a link Diced Tasso or Andouille sausage
1 pound of chopped shrimp and / or crawfish
13 Medium or large size mushrooms
1 cup / 240 ml white wine
1/2 cup of grated Parmesan cheese
1/4 a CAP or less of liquid crab boil
1 – 1 1/2 cups or 240 – 350 ml heavy whipping cream

Instructions

1. Melt the butter in a sauce pan then add chopped green onions, remove the stems of the mushrooms and chop up and sauté in the butter add garlic. Add seasonings and simmer for about four minutes

2. Sprinkle with flour to make a light roux.

3. Add the tasso or andouille sausage. Cook for two minutes, then add the shrimp and crawfish.

4. Add half of the wine, and whipping cream. Simmer on low to medium heat until the sauce thickens, then add Parmesan cheese.

5. Stuff the mushrooms and place in a baking pan, and pour rest of white wine in the bottom of dish with the mushrooms.

6. Top with about 1/2 cup shredded Mexican 3 cheese blend (Monterrey jack, Colby and cheddar)

7. Bake at 350 for 30 to 35 minutes uncovered.

Serve with a nice salad and some of your favorite bread.

We’d love to hear from you and what you thought of our post. Did you make any changes or add some other goodies? Let us know in the comments below. Thanks for reading and happy cooking!

Here’s a few more delicious shrimp recipes for you to enjoy!

Shrimp Diane

Shrimp Nesey

Shrimp and Corn Soup

Chinese Garlic Shrimp

Crispy Beer Battered Shrimp

Print

Aunt Nesey’s Stuffed Shrimp Mushrooms

Prep Time

10 mins

Cook Time

30 mins

Total Time

40 mins

 

Servings: 2 - 4 Persons

Ingredients

• 2 tablespoons of butter
• t Sprinkle of Tony's Cachere's Seasoning optional if you can' get it
• Black Pepper
• 1 teaspoon of old Bay seasoning
• 2 green onions
• 1 Teaspoon of minced garlic
• 1 tablespoon flour
• 1/2 of a link Diced Tasso or Andouille sausage
• 1 pound of chopped shrimp and / or crawfish
• 13 Medium or large size mushrooms
• 1 cup / 240 ml white wine
• 1/2 cup of grated Parmesan cheese
• 1/4 a CAP or less of liquid crab boil
• 1 - 1 1/2 cups or 240 - 350 ml heavy whipping cream

Instructions

1. Melt the butter in a sauce pan then add chopped green onions, remove the stems of the mushrooms and chop up and sauté in the butter add garlic. Add seasonings and simmer for about four minutes
2. Sprinkle with flour to make a light roux.
3. Add the tasso or andouille sausage. Cook for two minutes, then add the shrimp and crawfish.
4. Add half of the wine, and whipping cream. Simmer on low to medium heat until the sauce thickens, then add Parmesan cheese.
5. Stuff the mushrooms and place in a baking pan, and pour rest of white wine in the bottom of dish with the mushrooms.
6. Top with about 1/2 cup shredded Mexican 3 cheese blend (Monterrey jack, Colby and cheddar)
7. Bake at 350 for 30 to 35 minutes uncovered.
8. Serve with a nice salad and some of your favourite bread.