Shrimp Stuffed Mushrooms

There’s a lot of shrimp in these stuffed mushrooms, and I wanted the chunks big enough that you know they’re there. Cream cheese holds the filling together, then Parmesan panko goes over the top.

Shrimp Stuffed Mushrooms with Cream Cheese and Parmesan

I can easily be talked into stuffed mushrooms, and adding shrimp certainly helps. These are filled with lots of roughly chopped shrimp, cream cheese, Parmesan, shallot, garlic and the mushroom stems, then finished with buttery Parmesan panko before baking. I keep the shrimp in large pieces on purpose, and the reason goes back to an appetizer I loved as a kid.

I grew up going to Catalina Island off the coast of Southern California. We would take the ferry over from Newport Beach, and whenever people came to visit in the summer, Catalina was one of the places we took them. As a kid, it felt a little magical. You got on a boat and twenty-something miles later you were on this gorgeous tiny island where everything was sitting right on the water.

There was a restaurant there that served these dramatic shrimp stuffed mushrooms that I ordered every time we ate there. I had my own obsession with shrimp as a kid. For lots of reasons I can’t explain, ordering shrimp at a restaurant felt like the height of fine dining. If somebody had told eight-year-old me I was eating Michelin-starred food, I would have believed them immediately.

The mushrooms were more Rockefeller-style than the ones I make now, with lots of greens over the top and one whole jumbo shrimp arched across each mushroom. I think the greens helped hold the shrimp in place, and I vaguely remember the dish having some sort of sailboat name or presentation. What I remember clearly is that the shrimp looked like a giant smile coming at me. It was the kind of appetizer that came through a restaurant and immediately made everyone want to know what it was.

I loved them. I also hated eating them.

They came out so blisteringly hot, and because the shrimp was left whole, I would bite into the mushroom and sometimes pull the whole shrimp straight into my mouth while everything else stayed behind. It didn’t stop me from ordering them repeatedly, but it was enough that I remembered the problem.

When I started making shrimp stuffed mushrooms myself, I kept the part I cared most about, which was a substantial amount of shrimp. I roughly chop it instead of leaving it whole. The chunks are still large enough that there’s no mistaking what you’re eating, but small enough that the shrimp, mushroom and filling stay together instead of accidentally extracting one steaming-hot crustacean from the appetizer in front of everyone.

I also left out the Rockefeller-style greens. I love them, but not everybody does, and I wanted these to be the kind of stuffed mushrooms I could put out at a party without wondering who was going to object to the spinach. The cream cheese and Parmesan make the filling rich enough on their own, while the mushroom stems, shallot, garlic and lemon keep it from becoming one big scoop of cream cheese with shrimp hiding somewhere in there.

What Makes This Recipe Different

• I use a lot of shrimp for the number of mushrooms because I want the shrimp to be noticeable. I rough chop it instead of mincing it, so the chunks stay obvious without disappearing into the filling.
• There’s only a small amount of cream cheese in the filling. I wanted enough to hold the shrimp, mushrooms and Parmesan together, but not so much that it becomes the main thing you taste.
• I use the mushroom stems too. I chop them, cook them with the shallot and let most of their moisture cook away before adding it to the filling. They add more mushroom flavor without making everything loose or watery.
• The Parmesan panko stays on top instead of getting mixed into the filling. That gives the mushrooms something crisp and buttery to go with the softer stuff underneath.

Ingredients

• Large cremini mushrooms – I like using larger cremini mushrooms because they have enough room for lots of filling without turning it into a tiny balancing act. You may also see them labeled baby bellas at the store. I prefer buying them loose when I can so I can choose mushrooms that are similar in size.
• Raw shrimp – Use peeled, deveined shrimp (or devein them yourself) and pat them very dry before adding them to the skillet. Since they’re getting chopped anyway, I don’t care about buying a specific shrimp count. I’m more concerned with quality and that they’re very dry before going into the filling.
• Shallot – I cook the shallot with the chopped mushroom stems so it softens while the mushrooms give off their moisture, then the garlic goes in.
• Garlic – This goes in after the mushrooms and shallot have already had time to cook. Garlic doesn’t need four or five minutes in a hot skillet to make itself known.
• Cream cheese – Three ounces is enough. It adds richness and helps hold everything together without turning these into cream cheese stuffed mushrooms that happen to contain shrimp. Let it soften first so it mixes in easily.
• Parmesan cheese – I use it in the filling for saltiness, then again in the panko topping where it gets golden and crisp.
• Dijon mustard – Just a teaspoon. You won’t taste mustard on its own, but I think the filling tastes better with it.
• Lemon zest – I get the lemon flavor without adding extra liquid, which is why I use zest instead of pouring lemon juice into the filling.
• Fresh parsley – I put it in the filling, the topping and over everything at the end. It adds freshness to the butter, cheese and shrimp.
• Smoked paprika – Warmth and smokiness without making it taste like paprika.
• Cayenne pepper – Optional, but I like a pinch. It doesn’t make the mushrooms hot, but you can tell there’s some heat in the filling.
• Panko breadcrumbs – These stay on top, where they can get crisp instead of vanishing into the filling.
• Unsalted butter – Used for cooking the shrimp and again in the panko topping. The melted butter is what helps the crumbs brown instead of sitting on top looking dusty.
• Olive oil – Enough to lightly coat the mushroom caps before baking.
• Salt and freshly ground black pepper – Season as you go, especially because the Parmesan is already adding salt.

How to Make Shrimp Stuffed Mushrooms

Find the complete printable recipe with measurements in the recipe card at the BOTTOM OF THE POST.

• Step One (prep the mushrooms)
  Preheat the oven to 400°F and line a baking sheet with parchment paper. Twist the stems out of the mushrooms and finely chop them. If the caps are shallow, use a small spoon to scrape out enough of the inside to give yourself more room for filling. Set the caps cavity-side up on the baking sheet, drizzle them lightly with olive oil and season with salt and pepper.
• Step Two (cook the shrimp)
  Melt the butter in a large skillet over medium-high heat. Add the shrimp and cook for about 1 minute per side, until they’re nearly done. They still have time in the oven later, so don’t fully cook them unless you enjoy rubbery shrimp. Move the shrimp to a cutting board, let them cool for a minute and roughly chop them into bite-size pieces. Keep the pieces noticeable.
• Step Three (cook the mushroom stems)
  Turn the heat down to medium and add the chopped mushroom stems and shallot to the same skillet. Cook for 4 to 5 minutes, stirring now and then, until most of the moisture from the mushrooms has cooked away. Don’t rush this part. Extra mushroom water is the last thing I want in a cream cheese filling. Add the garlic and cook for about 30 seconds, then take the skillet off the heat and let it cool for a minute.
• Step Four (make the shrimp filling)
  Add the cream cheese, Parmesan, Dijon, lemon zest, parsley, smoked paprika and cayenne, if you’re using it. Stir until the cream cheese has worked its way through everything, then fold in the chopped shrimp. Season lightly with salt and pepper.
• Step Five (fill and top the mushrooms)
  Divide the shrimp filling among the mushroom caps, piling it over the tops. There’s lots of filling, so pile it on. Stir the panko, Parmesan, melted butter and parsley together in a small bowl, then spoon it over the mushrooms and press it lightly into the filling so half of it doesn’t end up on the baking sheet before they reach the oven.
• Step Six (bake and finish)
  Bake for 18 to 20 minutes, until the mushrooms are tender, the filling is hot and the Parmesan panko has turned golden on top. If everything is done but the topping still looks pale, give the mushrooms a minute or two under the broiler and keep an eye on them. Finish with chopped parsley and fresh lemon zest and serve them hot.

Recipe Tips

• Choose mushrooms that are close in size so they finish baking at about the same time. A few differences are fine, but one enormous mushroom surrounded by eleven tiny ones is going to make the oven timing more annoying than it needs to be.
• Don’t soak the mushrooms to wash them. Wipe away any dirt with a damp paper towel or rinse them quickly and dry them well. Mushrooms already have lots of their own water.
• Pat the shrimp very dry before cooking. Extra water from the shrimp has nowhere useful to go once it reaches the filling.
• If you use the broiler to brown the Parmesan panko, stay there and watch it. Panko can go from pale to scorched while you’re standing six feet away wondering where you left your wine.

Storage and Make Ahead

• You can assemble the stuffed mushrooms up to 8 hours before baking. Arrange them on the baking sheet, cover and refrigerate, but leave off the Parmesan panko until you’re ready to put them in the oven. Adding the topping at the last minute gives it a much better chance of staying crisp.
• Store leftover shrimp stuffed mushrooms in an airtight container in the refrigerator for up to 3 days.
• For reheating, I prefer a 350°F oven or the air fryer because either one does a better job with the topping than the microwave. Heat them just until the centers are hot so the shrimp doesn’t spend a second lifetime cooking.
• I don’t recommend freezing these. Mushrooms release quite a bit of water after freezing and thawing, and a cream cheese filling can change texture too. If you want to get them done ahead of time, use the 8-hour refrigerator option instead.

FAQs

• Can I use white button mushrooms instead of cremini mushrooms?
  Yes. White button mushrooms work fine. I prefer cremini because I like their mushroom flavor, but the two are close enough that I wouldn’t make a special trip to another store over it. Just choose larger mushrooms with enough room for the filling.
• Can I use cooked shrimp?
  You can, but skip the skillet step and fold the chopped cooked shrimp into the filling at the end. Keep an eye on the mushrooms toward the end of baking because the shrimp only needs to heat through.
• Can I use frozen shrimp?
  Yes. Thaw the shrimp completely and dry it very well before cooking. Frozen shrimp can hold onto quite a bit of water after thawing, and you don’t want that finding its way into the filling.
• Do I need to bake the mushroom caps before stuffing them?
  No. I fill the raw mushroom caps and bake everything together. With mushrooms this size, they have enough time to become tender during the 18 to 20 minutes in the oven without needing a separate pre-bake.
• Why are my shrimp stuffed mushrooms watery?
  Mushrooms release water as they cook, so some moisture is normal. Excess liquid usually comes from very wet shrimp, mushroom stems that didn’t cook long enough in the skillet or mushrooms that held onto a lot of water after washing.
• What size shrimp should I buy?
  I don’t worry about shrimp count for this recipe because the shrimp gets roughly chopped anyway. Medium, large or jumbo shrimp all work. I’d buy whichever good-quality raw shrimp makes sense at the store rather than paying extra for a specific size that nobody will recognize once it’s chopped.

From My Kitchen Notes

Small observations from the margins.

• Some things are easier to love once they stop trying to stay whole.
• There’s a difference between being held together tightly and being trapped in place.
• You can keep the part that’s important and still change everything around it.
• Sometimes the thing you remember most is the same thing that made it harder.
• There are things I loved enough to keep ordering after I knew exactly what was wrong with them.
• Heat can make anything harder to handle than expected.
• Breaking something into smaller pieces is one way to finally get all of it at once.
• Taking away what everyone expects doesn’t always change what something is.
• I remember things that made me happy and precisely what made them difficult. I choose ease now.

More Evidence I Take Appetizers Seriously

• Hot Honey Peach Chicken and Waffle Bites – pickles, peach hot honey, toothpicks.
• Chicago Hot Dog Pigs in a Blanket – fully loaded Chicago dog treatment.
• Honey Garlic Hasselback Kielbasa Bites – honey garlic butter, creamy mustard.
• Pork Stuffed Mushrooms – fennel, cinnamon, nutmeg, seasoned pork.
• Italian Stuffed Mushrooms – cheesy filling, Italian seasonings, baked.

This post may contain affiliate links. Please read my disclosure policy.

Print Recipe

5 from 6 votes

Shrimp Stuffed Mushrooms

Shrimp Stuffed Mushrooms are filled with shrimp, cream cheese, Parmesan, shallot, garlic and chopped mushroom stems, then topped with buttery Parmesan panko and baked until golden.

Prep Time25 minutes mins

Cook Time20 minutes mins

Total Time45 minutes mins

Course: Appetizer

Cuisine: American

Keyword: mushrooms stuffed with shrimp, shrimp stuffed mushrooms, shrimp stuffed mushrooms with cream cheese, stuffed mushrooms with shrimp, stuffed mushrooms with shrimp and cream cheese

Servings: 6 (2 stuffed mushrooms each)

Calories: 209kcal

Author: Cathy Pollak

Equipment

• large rimmed baking sheet Gives the mushrooms room to bake without crowding.
• parchment paper Prevents the mushrooms and filling from sticking to the pan.
• large skillet Used to cook the shrimp, mushroom stems and shallot.
• Cutting board For prepping the mushrooms and shrimp.
• chef knife For chopping ingredients.
• mixing bowls For mixing the Parmesan panko topping.

Ingredients

Mushrooms:

• 1 lb (454 g) large cremini (baby bella) mushrooms (about 12)
• 1 tbsp (15 ml) olive oil
• salt and pepper

Shrimp Filling:

• 1 tbsp (14 g) unsalted butter
• 12 oz (340 g) raw shrimp peeled, deveined and patted dry
• 1 small shallot bulb, finely diced
• 2 cloves garlic minced
• 3 oz (85 g) full-fat cream cheese softened
• 2 tbsps (10 g) finely grated Parmesan cheese
• 1 tsp (5 g) Dijon mustard
• 1 tsp (2 g) lemon zest
• 2 tbsps (8 g) finely chopped fresh parsley
• ¼ tsp (0.5 g) smoked paprika
• pinch cayenne pepper optional
• salt and pepper

Topping:

• ¼ cup (15 g) panko breadcrumbs
• 2 tbsps (10 g) finely grated Parmesan cheese
• 1 tbsp (14 g) unsalted butter melted
• 1 tsp (1 g) finely chopped fresh parsley
• 2 tsps (4 g) lemon zest

Instructions

• Preheat the oven to 400°F (200°C). Line a baking sheet with parchment paper.
• Remove the stems from the mushrooms and finely chop them. If needed, use a small spoon to scrape out a little of the inside of each mushroom cap to make more room for the filling. Arrange the caps cavity-side up on the prepared baking sheet, drizzle lightly with olive oil and season with salt and pepper.
  1 lb (454 g) large cremini (baby bella) mushrooms, 1 tbsp (15 ml) olive oil, salt and pepper
• Melt the butter in a large skillet over medium-high heat. Add the shrimp and cook for about 1 minute per side, until nearly cooked through. The shrimp will finish cooking in the oven, so avoid cooking them completely at this point. Transfer to a cutting board and let cool slightly, then roughly chop into bite-size pieces.
  1 tbsp (14 g) unsalted butter, 12 oz (340 g) raw shrimp
• Reduce the heat to medium and add the chopped mushroom stems and shallot to the same skillet. Cook for 4-5 minutes, stirring occasionally, until the mushroom moisture has mostly evaporated. Add the garlic and cook for 30 seconds, until fragrant. Remove the skillet from the heat and let cool for a minute.
  1 small shallot, 2 cloves garlic
• Add the cream cheese, Parmesan, Dijon mustard, lemon zest, parsley, smoked paprika and cayenne, if using. Stir until the cream cheese is incorporated, then fold in the chopped shrimp. Season lightly with salt and pepper.
  3 oz (85 g) full-fat cream cheese, 2 tbsps (10 g) finely grated Parmesan cheese, 1 tsp (5 g) Dijon mustard, 1 tsp (2 g) lemon zest, 2 tbsps (8 g) finely chopped fresh parsley, ¼ tsp (0.5 g) smoked paprika, pinch cayenne pepper, salt and pepper
• Divide the shrimp filling among the mushroom caps, mounding it slightly over the tops. In a small bowl, stir together the panko, Parmesan, melted butter and parsley. Sprinkle over the stuffed mushrooms and lightly press the topping into the filling.
  ¼ cup (15 g) panko breadcrumbs, 2 tbsps (10 g) finely grated Parmesan cheese, 1 tbsp (14 g) unsalted butter
• Bake for 18-20 minutes, until the mushrooms are tender, the shrimp filling is heated through and the Parmesan panko is golden brown. Sprinkle with chopped parsley and fresh lemon zest before serving.
  1 tsp (1 g) finely chopped fresh parsley, 2 tsps (4 g) lemon zest

Notes

• Use a damp paper towel to wipe the mushrooms clean, or rinse them briefly under cool water and pat them dry.
• Roughly chop the shrimp into bite-size pieces instead of finely mincing them. This keeps the shrimp noticeable throughout the filling.
• The mushrooms can be assembled up to 8 hours ahead and refrigerated. Add the breadcrumb topping right before baking.
• If the topping isn't as golden as you'd like after baking, broil the mushrooms for 1-2 minutes, watching carefully to prevent burning.
• Store leftover stuffed mushrooms in an airtight container in the refrigerator for up to 3 days. Reheat in a 350°F (175°C) oven or air fryer until warmed through.

 

 

 

If you’re making these Shrimp Stuffed Mushrooms, check out the full post. That’s where I keep extra tips, FAQs, and details that don’t always make it into the recipe card

 

 

Nutrition info is an estimate and will vary depending on the brands you use.

 

 

©Noble Pig. All content and photos are copyright protected. Sharing the recipe link is always appreciated, but copying and pasting the full recipe anywhere else isn’t allowed.

Nutrition

Nutrition Facts

Shrimp Stuffed Mushrooms

Amount Per Serving (145 g)

Calories 209 Calories from Fat 117

% Daily Value*

Fat 13g20%

Saturated Fat 6g38%

Polyunsaturated Fat 1g

Monounsaturated Fat 4g

Cholesterol 119mg40%

Sodium 197mg9%

Potassium 454mg13%

Carbohydrates 7g2%

Fiber 1g4%

Sugar 3g3%

Protein 18g36%

Vitamin A 415IU8%

Vitamin C 3mg4%

Calcium 108mg11%

Iron 1mg6%

* Percent Daily Values are based on a 2000 calorie diet.

Have you made these Shrimp Stuffed Mushrooms? I’d love to hear how they turned out – leave a comment below and let me know.

As an Amazon Associate and member of other affiliate programs, I earn from qualifying purchases.