Appetizer Snow Fire Caps

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Pretty good. Will probably make it.Pretty good. Will probably make it.

2.72 out of 5 (25 ratings)

Yield: 20 medium mushroom caps


  • 8 oz. cream cheese, softened
  • 1/4 lb. peeled shrimp, chopped into small pieces
  • 4 each sun dried tomatoes, soak in hot water for about 30 minutes, finely chopped
  • 1 each fresh chives, finely chopped
  • 1/4 tsp. ground thyme (1/2 tsp. fresh leaves)
  • 1/4 tsp. Tabasco sauce
  • 2 each large cloves of garlic (1 tbsp.)
  • 20 each medium to large mushroom caps (about 1 lb.)


  1. Clean the mushroom caps by removing the stems, and wiping off the dirt with a wet towel. Do not submerge the mushrooms in water because they will get soggy.
  2. Combine the cheese, shrimp, tomatoes, chives, thyme, garlic and Tabasco completely in a medium-size mixing bowl.
  3. Fill each mushroom cap with a large spoon-full of cheese and shrimp stuffing. Place the stuffed mushrooms on a sheet tray or cookie sheet and broil them on the highest shelf of your oven broiler for about 5 minutes until the cheese is golden brown on top. The mushroom caps may look wrinkled, but they will taste divine!
  4. Serve on your favorite tray to your guests and enjoy!

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