Shrimp Rockefeller Stuffed Mushrooms with Parmesan Crumbs

 

My love of stuffed mushrooms started when I was very young thanks to my Aunt Mary.

Every holiday Aunt Mary made mushrooms stuffed with pork sausage.  A simple starter to a large festive meal but always a crowd pleaser.

Somehow, no matter how many of those mushrooms she made, it was never enough.  My cousins and I devoured them quickly and in epic proportions.  This is where my taste for all things “stuffed mushrooms” reared its head.

I have never lost the craving.

When I came across this recipe for Shrimp Rockefeller Stuffed Mushrooms with Parmesan Crumbs I knew I couldn’t wait to make it.

While I love making and eating Oyster’s Rockefeller, shrimp is just much easier to work with.

Let’s make it together…..

Here is what you will need to make this addicting appetizer:  Button mushrooms, shrimp, cream cheese, mayonnaise, milk, frozen chopped spinach, Parmesan cheese, tarragon, fresh lemon juice, Worcestershire sauce, scallions, fresh bread crumbs, olive oil, salt and pepper to taste.

You will need 24 large button mushrooms, stems removed.  Arrange the caps on a baking sheet, stemmed side up.  Sprinkle the insides with salt and roast for 10 minutes in a 425 degree oven.

Turn the caps over and roast another 5 minutes more.

Roasting before stuffing them will release moisture and help prevent sogginess when stuffed.

For the shrimp, you will need 1 pound of large shrimp, peeled, deveined and cut into chunks.

Saute the shrimp pieces with 1 Tablespoon olive oil in a nonstick skillet.  Heat just until pink, about 2 minutes.  Season with salt and pepper and set aside.

To a medium bowl add 3 ounces cream cheese, 3 Tablespoons mayonnaise, 1 Tablespoon milk, 10 ounces frozen spinach, 3 Tablespoons Parmesan cheese, 1 teaspoon dried tarragon (or 2 teaspoons fresh), 1 teaspoon fresh lemon juice, 1/2 teaspoon Worcestershire and 2 Tablespoons scallions.  Season with salt and pepper to taste; combine well.

Stuff mushrooms with 2 or 3 shrimp pieces in each cap.

Top with a generous teaspoon of the cream cheese-spinach mixture.

In a small bowl toss together 1/2 cup bread crumbs, 3 Tablespoons olive oil, 3 Tablespoons Parmesan, salt and pepper to taste.

Sprinkle each mushroom with tossed bread crumbs.

Bake until heated through and the topping is golden, about 8 minutes.

Isn’t this the perfect bite-sized morsel?  It’s soft, crunchy and flavorful. 

Don’t worry; if people are around you won’t get to eat too many, they will disappear in seconds!  You’ll see.

Shrimp Rockefeller Stuffed Mushrooms with Parmesan Crumbs
adapted from Cuisine at Home

Prepare and Roast:
24 large button mushrooms

Saute in 1 T. Olive Oil
1 lb. large shrimp, peeled, deveined, cut into chunks.
Salt and pepper to taste.

Combine; Add:
3 oz. cream cheese, softened
3 T. mayonnaise
1 T. milk
10 oz. frozen chopped spinach, thawed, squeezed dry
3 T. Parmesan, grated
1 t. dried tarragon or 2 teaspoons fresh, minced
1 t. fresh lemon juice
1/2 t. Worcestershire sauce
2 T. scallions, minced
Salt and pepper to taste

Toss Together; Top With:
1/2 cup fresh bread crumbs (I used a crusty sourdough roll and put in the food processor)
3 T. Olive oil
3 T. Parmesan, grated

Preheat oven to 425 degrees.

Prepare mushrooms by first removing and discarding the stems.  Arrange caps on a baking sheet, stemmed side up, sprinkle insides with salt, and roast 10 minutes.  Flip caps over and roast 5 minutes more.  Remove mushrooms from oven; leave oven on.

Saute shrimp in 1 T. olive oil in a nonstick skillet over medium-high heat just until pink, about 2 minutes.  Season with salt and pepper; set aside.

Combine cream cheese, mayonnaise, milk, spinach, 3 T, Parmesan, tarragon, lemon juice, Worcestershire, scallions and salt and pepper to taste.

Toss crumbs with 3 T. oil, 3 T. Parmesan, salt and pepper to taste in a small bowl.  Stuff mushrooms, placing 2 or 3 shrimp pieces in each cap.  Top with a generous teaspoon of cream cheese mixture, sprinkle with crumbs, then bake until heated through and topping is golden, about 8 minutes.  Serve immediately.


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64 Comments

  1. YUMMY – YUMMY – YUMMY; you’ve done it to me again! Man those look delicious! Great job!

    Reply
  2. Philly 2

    Oh how I wish I liked mushrooms!

    #1

    Reply
  3. I’m afraid I may never be able to make these. I’m the only one in my family who likes mushrooms and I know I would scarf them all in one sitting. Then I would probably get sick and maybe I wouldn’t like mushrooms so much any more. But now I’m hungry. For mushrooms. At 6:50 a.m. That’s not right.

    BTW, I linked the site to look for the #1 song on any date in my post. It’s http://www.thisdayinmusic.com

    Reply
  4. Come. To. Mama.

    Reply
  5. Elle 5

    I adore stuffed mushrooms! Oh my gosh, these look fabulous!

    Reply
  6. Marcy 6

    Wow Cathy, even though I’m not a fungus lover, those look delectable. You did a great job of showing flavor( does that make sense? lol)
    If ever I tried to eat a mushroom again, I’d have you cook it to look and taste as good as the ones on this post do, but please stuff them with something other than oysters…

    Reply
  7. Steph 7

    Mmmmm, shrimp and mushrooms…my two greatest food loves!

    Reply
  8. Cathy, these are fabulous! I have never tried making stuffed mushrooms, and these would be a great way to start. Love how beautiful they look, besides delicious!

    Reply
  9. Will definitely talk to the chef about this one. Perhaps with a touch of a dry cured pork.

    Reply
  10. Harmony 10

    I am not a big shrimp fan…but my inlaws are, and I know they will love these. Thanks again for, yet another great recipe.

    Reply
  11. Jules 11

    very yummy looking…this would go great with that new Spanish White Wine!

    Reply
  12. Alisa 12

    These look absolutely beautiful!

    Reply
  13. Gorgeous! Your stuffed mushrooms are so posh compared to mine 😉 I adore prawns and mushrooms… they would disappear in my house too!

    Reply
  14. Fran 14

    Oh. My. Lord. I am making these this weekend. Thank you!

    Reply
  15. krysta 15

    Oh please let this win for my contest… wait, you didn’t enter these. I’m begging you to enter these ones too. I might just have to enter them myself, if you don’t, and totally break the rules, then chaos will rule the world and it will set a bad example for my kids and they will think they can break the rules because mom did and then they will lead a life of crime just because you didn’t enter these mushrooms. We can’t have that, can we? Please save my kids from a life of crime…

    Reply
  16. sharon 16

    Mmmm, these are the perfect party appetizer. I cannot even begin to imagine a combo I’d enjoy scarfing down more than shrimp/spinach/mushrooms.

    Reply
  17. grace 17

    simply put, this is one of the best appetizers ever. i personally don’t like (brace yourself) mushrooms, shrimp, or mayonnaise, but i happily make things like this all the time because they’re DEVOURED. :)

    Reply
  18. Teri 18

    YAY! I love mushrooms! Your photos are divine as usual and your recipe sounds amazing! Just one thing, is there any substitute for the mayo?? It’s the only thing I can’t eat… maybe more cream cheese? These definitely look like contest WINNERS!

    Reply
  19. You lost me on the shrimp. I’m not a fan of seafood at all, but everything else in the recipe looks good. Especially the cream cheese. Anything that has cream cheese is automatically good.

    Reply
  20. Cathy: I’m beginning to think you could throw the most ridiculous pool-side BBQ in the world. Your recipes always turn out looking amazingly delicious! Well done!

    Reply
  21. Deborah 21

    I am a stuffed mushroom lover. And this version sounds so delicious! I really need to stop reading food blogs before lunch – now I’m starving!

    Reply
  22. A new twist on one of my favorites–hooray! This looks so good, so tasty and so gorgeous, plus I love that you were able to sneak in photos of the pool in the background. It really sets the tone for the appetizers (and wine!)

    Reply
  23. Liz C. 23

    Oh, YES! I have the same taste and these look incredible. Mr. Snooty loves Oysters Rockefeller, so I know he’ll like these. And, your pictures are almost 3D. They are gorgeous.

    Reply
  24. Daziano 24

    What can I say? This is perfection!

    Reply
  25. Thanks for the tip about roasting the mushrooms first. We have a family recipe that always turns a bit soggy. I’ll try it your way next time.

    Reply
  26. Mrs. L 26

    Those mushrooms look great, and a perfect thing to snack on before spending time in that nice blue pool!

    Reply
  27. Mike 27

    Can you believe I’ve never had stuffed mushrooms before? These look like a must try…and soon!

    Reply
  28. Anna 28

    Ooh, looks like I have my next supper club recipe! Yum!

    Reply
  29. Thanks for the play by play Cathy. These are a winner for sure:D

    Reply
  30. Tipper 30

    I love love stuffed mushrooms and this looks like a super recipe!

    Reply
  31. Shrimp and mushrooms…I’m sold. Gorgeous photos as well.

    Reply
  32. Egghead 32

    These look so yummy. I have made the sausage stuffed mushrooms often so this looks like something fun and new to try.

    Reply
  33. Another recipe to print out for Betty.

    Reply
  34. No Mama. That should be: Come. To. Annie.

    Reply
  35. HoneyB 35

    This looks so good! It’s going on my to make list!

    Reply
  36. giz 36

    Really fabulous pictures – incredible recipe – tagged – a guaranteed crowd pleaser

    Reply
  37. That almost makes me want to try them… almost. NOT a mushroom fan. NOT AT ALL!

    Reply
  38. Dianie 38

    I’ve got to stop reading this blog. This makes the 2nd recipe of yours that I’ve tried and loved. Stop it…please. :-)
    These mushrooms are heavenly.

    Reply
  39. Wow–those look fantastic!! Can’t wait to try them!

    Reply
  40. leslie 40

    I am in heaven. Those look fab! I wish my damn husband ate seafood!

    Reply
  41. Kim 41

    Mouth watering!

    Reply
  42. Oh My…They love sooo delicious another recipe on my to try list thank you :)

    Reply
  43. You just have to quit inspiring me to chew on my hands; yum. Saliva is in the mass production mode. Your pool is gorgeous! Love water, love mushrooms. delightful, delish. You really know how to eat. I won’t mention beverages.

    Reply
  44. I cannot wait to try these! I shouldn’t have skipped dinner tonight, now I have to clean the lick marks off the screen. :)

    Reply
  45. I am sometimes successful substituting sour cream for mayo in a recipe such as this. Good Luck.

    Reply
  46. I am not a stuffed mushroom kind of girl, but I wish I were, because they look awesome! Really awesome!

    Reply
  47. melissa 47

    I agree with Mental P. Mama’s sentiment. Oh my GOD. Those look so amazing. I am making these FOR SURE.

    I saw krysta’s comment too – please, please submit these to her contest. She deserves them. ;P

    Reply
  48. Teri 48

    Great idea, I think I’m going to try these… so delicious sounding! Thanks, now back to drooling.

    Reply
  49. ALF 49

    That looks so delicious that I am practically drooling on my keyboard. Love. Stuffed. Mushrooms.

    Reply
  50. candyce 50

    yum yum yum! as if oysters rockefeller weren’t delicious enough.. you had a recipe for a more realistic starter! my hubby adores shrimp anything, so i’ll have to give this a try!

    Reply
  51. Nikki 51

    Thos little suckers are stuffed to the gills!!

    Reply
  52. Kevin 52

    Those are the tastiest looking stuffed mushromms that I have seen!

    Reply
  53. I LOVE LOVE LOVE all things mushrooms…this is a wonderful recipe!!!
    thanks for sharing…
    j

    Reply
  54. This recipe looks so amazing -These are stuffed mushrooms done right.
    I can actually see myself with a plate of these mushrooms in one hand and a glass of a cold crisp WHITE WINE in the other.

    Cheers and Thank you
    Cathy
    http://www.wheresmydamnanswer.com

    Reply
  55. what a delight in each bite! Savory + sweet I can imagine ~ love the insightful photos step per step too……

    Reply
  56. Michele 56

    Yummy, yummy. I like to toss my mushrooms in oil before baking them, I find that they look a little prettier and moister that way.

    I make a similar thing but use shredded leeks instead of spinach, and top the whole thing with crispy cubes of fried prosciutto. People go nuts.

    Reply
  57. Jeff 57

    Killer idea! I love stuffed mushrooms and normally just use portabellos but this would be awesome for parties. You rock!

    Reply
  58. Paula 58

    Mmmmm What a tasty little bite you’ve got there! Great idea!!

    Reply
  59. Terri 59

    I am drooling over the pics…these stuffed mushrooms look amazing!

    Reply
  60. Agda 60

    Hi, Cathy!!
    Just a quick note to say I tried this recipe and loved it. Thank you so much for posting such detailed and wonderful pictures.

    Reply
  61. I love mushrooms but I married a man who didn’t like mushrooms and went without for 10 years.

    But now I can make these beautiful babies and eat em all up… I’m so glad I divorced him :)

    Reply
  62. farida 62

    wow, Delicious mushroom, thanks for your recipe.
    please visit my site :
    http://www.kitchensuperfood.com

    Reply
  63. Crystal 63

    I made these last night and WOW! So very good. Thank you for sharing.

    Reply
  64. ricrocs 64

    Love your site. I made this today and the only modifications I did was adding a slice of water chestnut before the shrimp and adding graded sharp cheddar/ mozzarella cheese to the mixture. YUMMY THANX!!!!

    Reply

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