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Makes about 20.


  • 1/2 pound small shrimp
  • 1 package portabella mushroom caps
  • 1 tablespoon plus 1 teaspoon butter, divided
  • 2 cucumbers
  • 1 (16-ounce) box butter-flavored crackers
  • 1 (8-ounce) package cream cheese


  • Shell, devein and butterfly the shrimp. (Cut along back side so the shrimp can stand up on its own with the bottom flared out.)
  • Cut portabella mushrooms into chunks about 1/3 the size of a cracker. Slice cucumber into 1/8-inch thick, round slices. Saute shrimp in 1 tablespoon butter until cooked thoroughly. In a separate pan, saute mushrooms in 1 teaspoon butter.
  • To serve, spread a reasonable amount of cream cheese on cracker. Place 1 slice of cucumber on top. Dab a thumbprint-size amount of cream cheese on the cucumber and top with a shrimp and piece of mushroom.

Categories: Appetizer  Shellfish 
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