These stuffed mushrooms are delicious. They are the perfect appetizer. You can keep them hot on the stove, or warm in the oven until you are ready to serve. They look and taste fancy, but they are really easy to make.
1/2 pound Button Mushroom (about 7)
2 tablespoons Chopped Onions
1/2 cup Heaping Shredded Cheddar Cheese
1 stalk Green Onion
Peel the shrimp.
Cut out the back vein. You don’t have to do this. I just prefer to. 
Get the shrimp cooking in a pan with about 2 teaspoons
of butter. Cook it on medium high until pink, and a
little crispy.
While the shrimp is cooking, rinse the mushrooms,
and remove the stems.
Let the shrimp continue to cook.
Dry the mushrooms.
When your shrimp are cooked, let them cool.
While the shrimp are cooling, melt about 2 tablespoons of butter in a pan, and start the mushrooms cooking on medium. 
Put a cover on the pan.
While the mushrooms are cooking, chop the shrimp into bite size pieces. 
Combine the cream cheese, onion, shrimp, and cheddar cheese. Mix thoroughly. 
Check your mushrooms, and flip them over. They should look brown like this. 
Cover the pan again.
Open the pan and check the mushroom. Flip them over. They should look like this. Cover with a pan again, but only for a few minutes. 
This is not a very good picture, but the mushroom should fill up with water. When they do, dump it into the pan. 
Fill the mushrooms with the stuffing.
Cover the pan for a few minutes, until the stuffing becomes warm to the touch. 
Chop up some of the green onion. Start at the nice part
of the green end.
Sprinkle the tops with green onion pieces. Enjoy! Thanks for joining me! Come back later today when we make our Blue Cheese Caesar Salad!
See you then!
hi there,
The Freshman Cook started as a place to keep track of recipes I wanted to make again. Somewhere along the way, it grew into a collection of meals that friends requested, desserts that disappeared too quickly, and weeknight dinners that made life a little easier.
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