Introduction

Shrimp stuffed mushrooms are an elegant appetizer that’s surprisingly easy to make. These savory bites combine tender shrimp with creamy cheese and a crispy breadcrumb topping, baked inside juicy baby bella mushrooms. They’re perfect for entertaining or a special snack.

A close-up of a stuffed mushroom showing three main layers: the dark brown mushroom base with a shiny texture at the bottom, a thick creamy white cheese filling in the middle, and a golden brown breadcrumb topping with a crispy texture on top, garnished with small green parsley pieces. The background is a white marbled texture with a few scattered green parsley bits around the mushroom. photo taken with an iphone --ar 4:5 --v 7

Ingredients

8 ounces peeled and deveined shrimp
8 ounces mushrooms (baby bellas work best)
3 ounces cream cheese
2 teaspoons mayonnaise
1 tablespoon minced garlic
1 teaspoon lemon juice
Salt and pepper to taste
1 tablespoon Italian breadcrumbs
1 tablespoon grated Parmesan cheese (can substitute with an extra tablespoon of breadcrumbs)
1 tablespoon unsalted butter

Instructions

Step 1: Clean the mushrooms and carefully remove the stems. Discard the stems as they won’t be used.
Step 2: Preheat the oven to 400°F (200°C). Place the mushrooms upside down on a baking tray and bake for 15 minutes to release excess moisture. Allow them to cool before handling.
Step 3: Pat the raw shrimp dry with paper towels to remove excess water. This will help them sear properly instead of boiling.
Step 4: Heat a drizzle of oil in a frying pan over high heat. Add the shrimp, season with salt and pepper, and cook until they turn pink. Just before they finish cooking, add the minced garlic to the pan. Remove from heat and let cool slightly.
Step 5: Chop the cooled shrimp into small pieces to prepare for the filling.
Step 6: In a bowl, combine the chopped shrimp with cream cheese, mayonnaise, lemon juice, salt, and pepper. Mix well until creamy but not runny. Add more cream cheese if the mixture is too loose.
Step 7: Melt the butter (microwave works well), then mix it with the breadcrumbs and Parmesan cheese. If skipping the Parmesan, simply use two tablespoons of breadcrumbs. This mixture will create a crunchy topping.
Step 8: Spoon the shrimp filling into each mushroom cap. Sprinkle the breadcrumb topping evenly over each one. Bake in the preheated oven for 20 minutes or until the tops are golden and crispy.

Tips & Variations

For extra flavor, add finely chopped fresh parsley or chives to the filling mixture.
If you prefer a spicier kick, include a pinch of red pepper flakes in the shrimp filling.
Substitute baby bellas with white button mushrooms if preferred, but baby bellas hold up better during baking.
To make ahead, prepare the filling and stuff the mushrooms, then refrigerate and bake just before serving.

Storage

Store leftover stuffed mushrooms in an airtight container in the refrigerator for up to 2 days. Reheat them in a 350°F oven for 10 minutes to regain crispiness, or microwave briefly but the topping may lose some crunch.

How to Serve

A close-up view of a stuffed mushroom sitting directly on a wooden surface, showing three main layers: a dark brown mushroom base with a smooth, slightly wrinkled texture forming a cup shape at the bottom; a thick, creamy white cheese filling in the middle, appearing soft and smooth with small black and green specks inside; and a golden brown crumbly topping with a slightly rough texture on top, sprinkled with finely chopped green herbs. Some small green herb pieces are scattered around the mushroom on the wooden surface. photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I use frozen shrimp for this recipe?

Yes, but make sure to fully thaw and pat dry the shrimp to remove any extra moisture before cooking. This helps achieve the proper sear and texture.

What can I substitute for cream cheese?

You can use ricotta cheese or mascarpone for a slightly different texture and flavor, but cream cheese provides the best creaminess and binding for this filling.