Shrimp Stuffed Mushrooms are a tasty and versatile appetizer that will please everyone from dinner party guests to Game Day attendees.
Gotta love a good appetizer. First there’s its classic role of starting a dinner in style. And if fine dining isn’t in the cards, it can make a simple Game Day special–even at home in front of the TV.
And then there’s having an appetizer instead of an entrée. Perfect when you want to eat light! Or how about doing a whole party with a collection of appetizers instead of dinner. Yup, just yum!
And of course, juicy and savory stuffed mushrooms are always high on everyone’s appetizer list. Turning them into Shrimp Stuffed Mushrooms is even better.
Why You’ll Love This!
Easy. Unlike many similar Shrimp Stuffed Mushroom recipes, this recipe requires no precooking or hand chopping.
Tasty & Crowd-pleasing. Even plain stuffed mushrooms are the first to disappear. And added shrimp put them over the top!
Fun. A good appetizer can start off an event (even just Game Day for two) with excitement.
What You’ll Nee
- Mushrooms. This forms the base of the appetizer. You will need whole mushrooms, ideally medium sized, and can use crimini (small portobella) or white mushrooms.
- Panko. This adds crunch to the filling and topping.
- Butter. This helps the topping hold together and adds richness.
- Parmesan. This adds richness and flavor to both the filling and the topping.
- Shallot. This adds flavor.
- Parsley. This adds flavor and color.
- Red Pepper. This adds flavor, color and texture. You can use any mild red pepper like mini peppers or bell peppers.
- Cream cheese. This adds richness and helps hold the filling together.
- Egg. This adds richness and helps hold the filling together. Since just a half egg is needed, you can beat and divide it. Or you can use just the yolk or white instead.
- Lemon zest. This adds flavor contrast. Try to avoid the white part of the peel as much as possible (see Tips & FAQs).
- Salt. This enhances flavor.
- Cayenne. This adds flavor.
- Shrimp. This adds richness, flavor and excitement!
- A microplane is a good tool to finely zest the yellow of the lemon and minimize the amount of bitter white pith.
Step by Step Directions
Clean mushrooms and remove stems. Stems can be discarded (composted) or saved for another purpose.
Mix topping ingredients and set aside.
In a food processor (or by hand), chop the shallot, parsley and red peppers to a medium dice size.
Add softened cream cheese, 2 Tablespoons Parmesan, egg, lemon zest, salt, and cayenne. Pulse a couple times just to blend. Add shrimp and panko. Process until shrimp are broken up but there are still some pieces.
Stuff the prepared mushroom caps, taking care to get filling into the stem cavity. Top each mushroom with about a teaspoon of topping.
Bake, until mushrooms are tender, and topping is golden and cooked through.
How to Serve
Shrimp Stuffed Mushrooms are good all year round but especially nice around the holidays with so many excuses to party!
One nice thing about stuffed mushrooms is that they can move between casual and formal with ease.
So serve them up before a nice steak dinner. Or set them next to some Jalapeno Poppers and turn on the TV. Either way, they’ll be perfect.
Variations and Special Diets
This recipe is based on my Mini Crab Cake Appetizer, so if you like the stuffing but want to skip the mushrooms check that out. And for another super easy shrimp appetizer there’s the always popular Blackened Shrimp of New Orleans fame. And finally for another really fun pairing of seafood and mushrooms, my Mussels in Mushroom Cream Sauce makes a tasty appetizer and works beautifully as a light entrée.
This is an easy appetizer to go low carb or keto with. Simply use crushed pork rinds instead of the panko. You’ll keep the crunch and lose the carbs. And the extra flavor’s not bad either.
I had just a little filling left which I formed into a disk and baked on foil alongside the mushrooms for a “shrimp cake.” It was a special treat for the cook!
Seal leftovers and store in the refrigerator. Use up within a few days. You can reheat in the microwave, or for better results, pop them into a hot oven until rewarmed (and re-crisped).
Tips & FAQs
To clean mushrooms, brush or gently wipe them clean. If you get them too wet, they’ll absorb water which you want to avoid.
I usually compost my mushroom stems. While many people chop them for the filling, I find that once I inspect and cut off the bad or tough ends, there’s not enough left to justify the extra work. Another option is to freeze them for making vegetable broth where they’ll add lots of flavor!
When you buy the mushrooms inspect them for good size. In an 18 ounce package had a mix of medium to medium-small mushrooms with a few that I deemed too small to stuff. This worked out well for the amount of filling.
Your yield will vary based on the size of the mushrooms. That’s because more filling will go into larger mushrooms. I filled until I ran out of (suitable) mushrooms. With larger mushrooms, you might fill until you run out of filling.
For best zesting of the lemon, use a microplane. This will help you get only the flavorful yellow parts of the peel and avoid the bitter white pith.
Must Make Mushroom Recipes
- Balsamic Steak and Mushroom Bites from A Kitchen Hoor’s Adventures
- Crab Fakes – Lions Mane Mushroom Crab Cakes from Pandemonium Noshery
- Creamy Garlic Mushrooms from Jen Around the World
- Parmesan Polenta with Mushrooms from That Recipe
- Shrimp Stuffed Mushrooms from Art of Natural Living
- Slow Cooker Wine-Braised Short Ribs from Palatable Pastime
Shrimp Stuffed Mushrooms
- 8 ounces crimini or white mushrooms whole, ideally medium sized
- ¼ cup panko
- 1 T butter melted
- 2 Tablespoons finely grated Parmesan
- 1 small shallot
- 1 Tablespoon parsley
- 1 red mini peppers or ¼ red bell pepper
- 3 ounces cream cheese softened
- 2 Tablespoons finely grated Parmesan
- ½ egg can use just the yolk or white if you’d like
- Lemon zest from a small lemon just the yellow
- ½ teaspoon salt
- Pinch cayenne
- ¼ cup Panko
- 6 ounces Shrimp peeled
- Clean mushrooms and remove stems. Stems can be discarded (composted) or saved for another purpose.
- Mix topping ingredients and set aside.
- In a food processor (or by hand), chop the shallot, parsley and red peppers to a medium dice size.
- Add softened cream cheese, 2 Tablespoons Parmesan, egg, lemon zest, salt, and cayenne. Pulse a couple times just to blend.
- Add shrimp and panko. Process until shrimp are broken up but there are still some pieces.
- Stuff the prepared mushroom caps, taking care to get filling into the stem cavity
- Top each mushroom with about a teaspoon of topping.
- Bake in a 350F oven for 30 minutes, until mushrooms are tender, and topping is golden and cooked through.
- Serve warm.
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