Shrimp Stuffed Mushrooms Recipe
These Shrimp Stuffed Mushrooms are a delicious appetizer featuring baby bella mushrooms filled with a creamy mixture of sautéed shrimp, cream cheese, mayo, garlic, and lemon juice, topped with a crispy Italian breadcrumb and parmesan crust, then baked to golden perfection.
- Prep Time: 15 minutes
- Cook Time: 40 minutes
- Total Time: 55 minutes
- Yield: 12 stuffed mushrooms 1x
- Category: Appetizer
- Method: Baking
- Cuisine: American
Ingredients
Scale
Filling
- 8 ounces peeled and deveined shrimp
- 3 ounces cream cheese
- 2 teaspoons mayonnaise
- 1 tablespoon minced garlic
- 1 teaspoon lemon juice
- Salt and pepper to taste
Mushrooms
- 8 ounces baby bella mushrooms
Topping
- 1 tablespoon Italian breadcrumbs
- 1 tablespoon grated Parmesan cheese (can substitute for an additional tablespoon of breadcrumbs)
- 1 tablespoon unsalted butter
Instructions
- Prepare Mushrooms: Clean the mushrooms thoroughly and remove the stems. Discard the stems as they won’t be used in the recipe.
- Pre-bake Mushrooms: Preheat the oven to 400℉ (204℃). Place the mushrooms upside down on a baking sheet and bake for 15 minutes. This step helps release excess water from the mushrooms. Allow them to cool before handling.
- Prepare Shrimp: Pat the raw shrimp dry using paper towels to remove excess moisture; this ensures proper searing instead of boiling.
- Sauté Shrimp: Heat oil in a frying pan over high heat. Add the shrimp and season with salt and pepper. Cook until the shrimp turns pink. Just before they finish cooking, add the minced garlic for extra flavor. Remove from heat and let the shrimp cool slightly.
- Chop Shrimp: Once cooled, chop the shrimp into small pieces to make a manageable filling.
- Make Filling Mixture: In a bowl, combine the chopped shrimp with cream cheese, mayonnaise, lemon juice, salt, and pepper. Mix well to achieve a creamy consistency that is firm enough to hold shape but not loose or runny. Add more cream cheese if needed.
- Prepare Topping: Microwave the unsalted butter until melted. In a small bowl, mix the melted butter with Italian breadcrumbs and grated Parmesan cheese (or substitute with an additional tablespoon of breadcrumbs if you prefer). The breadcrumbs will give a crispy crunch topping.
- Fill Mushrooms: Spoon the shrimp filling into each mushroom cap, filling them generously but neatly.
- Add Topping: Sprinkle the breadcrumb and Parmesan mixture evenly over the stuffed mushrooms.
- Bake: Place the stuffed mushrooms on a baking sheet and bake in the preheated oven at 400℉ for 20 minutes or until the breadcrumb topping is golden and crispy.
Notes
- Ensure shrimp is patted dry before cooking to get a good sear and prevent steaming.
- If the filling mixture is too runny, add more cream cheese to thicken it.
- To make the topping extra crispy, use fresh Italian breadcrumbs rather than pre-seasoned or soft ones.
- Substitute Parmesan cheese with extra breadcrumbs if dairy is an issue or for a different flavor profile.
- Use baby bella mushrooms for their sturdy caps and rich flavor but feel free to substitute with cremini or large white mushrooms if unavailable.
Keywords: Shrimp stuffed mushrooms, appetizer, baked mushrooms, seafood appetizer, creamy shrimp filling
Find it online: https://victoriablair.com/shrimp-stuffed-mushrooms-recipe/
