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.

Post a Comment


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

  2. Philly 2

    Oh how I wish I liked mushrooms!


  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

  4. Come. To. Mama.

  5. Elle 5

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

  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…

  7. Steph 7

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

  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!

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

  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.

  11. Jules 11

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

  12. Alisa 12

    These look absolutely beautiful!

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

  14. Fran 14

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

  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…

  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.

  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. :)

  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!

  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.

  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!

  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!

  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!)

  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.

  24. Daziano 24

    What can I say? This is perfection!

  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.

  26. Mrs. L 26

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

  27. Mike 27

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

  28. Anna 28

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

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

  30. Tipper 30

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

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

  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.

  33. Another recipe to print out for Betty.

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

  35. HoneyB 35

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

  36. giz 36

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

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

  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.

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

  40. leslie 40

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

  41. Kim 41

    Mouth watering!

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

  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.

  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. :)

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

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

  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

  48. Teri 48

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

  49. ALF 49

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

  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!

  51. Nikki 51

    Thos little suckers are stuffed to the gills!!

  52. Kevin 52

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

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

  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

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

  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.

  57. Jeff 57

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

  58. Paula 58

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

  59. Terri 59

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

  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.

  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 :)

  62. farida 62

    wow, Delicious mushroom, thanks for your recipe.
    please visit my site :

  63. Crystal 63

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

  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!!!!


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