These shrimp stuffed mushrooms will shock the enitre family with how delicious and healthy they are. Perfect for keto, low carb, gluten free and paleo diets this is the ultimate stuffed mushroom recipe. Follow these step by step instruction to make this easy recipe and have it whipped up in no time!
Stuffed mushrooms are always a great option. Not only are they delicious but super easy to make. Shrimp stuffed mushrooms are no different. You may remember my original stuffed mushrooms recipe loaded with cream cheese but let’s add some meat in there. Here we chopped up the shrimp into a light creamy sauce that doesn’t overpower the flavors of the shrimp. Yet, brings a delightful cream flavor to the entire recipe. Follow the step by step instructions and I’ll walk you through it.
Ingredients Needed For Mushrooms
- Mushrooms
- Shrimp peeled & deveined
- Green onion
- Cream cheese
- Sour cream
- Mayo
- Salt & pepper
How To Make Shrimp Stuffed Mushrooms
First, clean the mushrooms. They come out the packages dirty and you don’t want that in your food. Next, pull the stems out.
I season my mushrooms with a little of olive oil, salt and pepper but you don’t have to. This is an added step I won’t include below but feel free to try it out. The mushrooms are now ready to be stuffed.
Take the shrimp and chop it up in chunks. Doesn’t have to be super fine but remember the mushrooms are small unless you decided to do portobellos.
Next, chop two stalks of green onion. In a small bowl cream together cream cheese, sour cream, grated parmesan and mayo.
In a frying pan on medium high heat add oil, then toss in shrimp. Cook the shrimp about two minutes then add in the green onion as well. When shrimp are pink and almost done toss in some butter then remove from pan.
Drain excess oil from shrimp and onion. Then, toss the shrimp and onion into the bowl where your cream cheese mix is. Fold all the ingredients together. Take a spoon and spoon the stuffing for the shrimp stuffed mushrooms.
Place in oven for 20 minutes. Remove then allow to cool and serve.
How Do You Keep Stuffed Mushrooms From Getting Soggy
So, you have baked your mushrooms and they are full of water. The reason for this is that mushrooms hold a ton of water. It doesn’t come from you washing them. If you stuck them in the oven without washing you’d get the same results. As they cook they will release that water but control some of this by cooking at a high temperature for a short amount of time.
Can I Use Any Mushroom
Yes, you can! I used baby bellas in this recipe but white mushrooms work or even the large portobello if you want to make an entire dish out of it.
Helpful Recipe Tips
- Water will release from the mushrooms so don’t be alarmed. This is why they look withered after they have softened.
- Sub shrimp for crabmeat for a different experience with the recipe.
Recipes You’re Sure To Love
Shrimp Stuffed Mushrooms
Ingredients
- 8 ounce peeled & deviened shrimp
- 8 ounce mushrooms
- 2 stalks green onion
- 2 ounce cream cheese
- 1 tablespoon sour cream
- 1 teaspoon mayo
- 1/2 teaspoon salt
- 1/2 teaspoon fine ground black pepper
Instructions
- Clean and remove mushroom stems. Chop up shrimp and green onion as well
- Preheat oven to 400°F
- Add 1/2 tsp salt and pepper to shrimp and onions
- On a medium high heat frying pan add oil then add shrimp. Cook shrimp at least 2-3 minutes then add in green onion. When shrimp are pink and almost finish add in butter, cook another minute or 2 and remove from heat. Drain excess oil
- Cream together room temp cream cheese, mayo and sour cream. When done take shrimp and onion then fold in
- Spoon mix into each mushroom. My pack had 9 so this will vary. Place in preheated oven for 20 minutes. Remove then allow to cool
- Panko breadcrumbs are optional here but add them before placing in oven
Notes
Helpful Recipe Tips
- Water will release from the mushrooms so don't be alarmed. This is why they look withered after they have softened.
- Sub shrimp for crabmeat for a different experience with the recipe.
