These shrimp stuffed mushrooms will shock the entire family with how delicious and healthy they are. 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.
How To Make Shrimp Stuffed Mushrooms
Ingredients Needed
- Mushrooms
- Shrimp peeled & deveined
- Cream cheese
- Mayo
- Salt & pepper
- Breadcrumbs
Helpful Recipe Tips before starting
- You can use pre-cooked shrimp for this recipe. Simply chop it up finally then skip to the step where you make the creamy sauce.
- Sub shrimp for crabmeat for a different experience with the recipe.
- To avoid the extra water you can pre-bake the mushrooms upside down for a bit. This doesn’t eliminate all the water but it helps a ton like in stuffed bell peppers.
Making the shrimp stuffed mushrooms
- First, clean mushrooms and remove mushroom stems. Discard the stems.
- Preheat the oven to 400F. The, pre-bake the mushrooms upside down for 15 minutes. This will release a bunch of water but let them cool before handling later.
- Before cooking raw shrimp press them between paper towels to release some of the excess water so that they can sear in the pan and not boil.
- On a high heat frying pan add oil then add shrimp. Season with salt and pepper and cook shrimp until pink and right before they’re done add in the minced garlic. Allow them to cool, this won’t take long.
- Chop up the cooled shrimp into small pieces before making the filling.
- Add shrimp to a bowl then add cream cheese, mayo, lemon juice now tasteful salt and pepper. Note, the mix should be creamy, not loose and runny. If runny you’ll need more cream cheese.
- Microwave 1TB of butter and mix breadcrumbs, parmesan cheese and that melted butter together. You can skip the parmesan cheese and just add another tablespoon of breadcrumbs. Note, only the breadcrumbs give a crispy crunch.
- Spoon shrimp into each mushroom. Now take breadcrumb topping and sprinkle over each mushroom. Place in preheated oven for 20 minutes or until tops are golden brown.Remove then allow to cool before serving.
Frequently Asked Questions (FAQs)
How Do You Keep Stuffed Mushrooms From Getting Soggy?
The pre-baking in the recipe helps with this. Mushrooms are full of water so this will naturally happen. However, allowing them to pre-bake like in my stuffed peppers recipes this almost isn’t a problem. I strongly recommend not skipping that step.
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.
Recipes You’re Sure To Love
- Air Fryer Shrimp
- Sheet Pan Shrimp Fajitas
- Shrimp Stew
- Chicken Bacon Ranch Casserole
- Buffalo Chicken Thighs
Shrimp Stuffed Mushrooms
Ingredients
- 8 ounce peeled & deviened shrimp
- 8 ounce mushrooms (I used baby bellas)
- 3 ounce cream cheese
- 2 teaspoon mayo
- 1 tablespoon minced garlic
- 1 teaspoon lemon juice
- salt and pepper to taste
- 1 tablespoon italian breadcrumbs
- 1 tablespoon grated parmesan cheese (sub for 1TB breadcrumbs)
- 1 tablespoon unsalted butter
Instructions
- First, clean mushrooms and remove mushroom stems. Discard the stems.
- Preheat the oven to 400℉. The, pre-bake the mushrooms upside down for 15 minutes. This will release a bunch of water but let them cool before handling later.
- Before cooking raw shrimp press them between paper towels to release some of the excess water so that they can sear in the pan and not boil.
- On a high heat frying pan add oil then add shrimp. Season with salt and pepper and cook shrimp until pink and right before they're done add in the minced garlic. Allow them to cool, this won't take long.
- Chop up the cooled shrimp into small pieces before making the filling.
- Add shrimp to a bowl then add cream cheese, mayo, lemon juice now tasteful salt and pepper. Note, the mix should be creamy, not loose and runny. If runny you'll need more cream cheese.
- Microwave 1TB of butter and mix breadcrumbs, parmesan cheese and that melted butter together. You can skip the parmesan cheese and just add another tablespoon of breadcrumbs. Note, only the breadcrumbs give a crispy crunch.
- Spoon shrimp into each mushroom. Now take breadcrumb topping and sprinkle over each mushroom. Place in preheated oven for 20 minutes or until tops are golden brown.Remove then allow to cool before serving.