Alright, let’s talk about a little bite of magic: Creamy Shrimp Stuffed Mushrooms. These are not your average party appetizers—they’re rich, savory, and filled with juicy shrimp, creamy cheese, and perfectly seasoned goodness, all tucked into tender mushroom caps.
They’re fancy enough to impress your guests, but secretly super simple to make (shh, I won’t tell if you don’t). Think of them as the kind of dish you bring to a party and suddenly become the person everyone’s asking for the recipe. Or maybe you just make a batch for yourself and eat them over the sink in your pajamas. No judgment—these little flavor bombs are just that good.
Let’s get into it—because trust me, you’re going to love this one.
Why You’ll Love Creamy Shrimp Stuffed Mushrooms
Flavor-Packed: Every bite is loaded with creamy, cheesy shrimp filling, balanced by the earthiness of roasted mushrooms.
Elegant but Easy: Looks like something from a fancy restaurant, but it’s made with simple ingredients and straightforward steps.
Perfect for Parties or Date Night: These mushrooms are great finger food for gatherings or a fancy dinner-at-home appetizer.
Low-Carb & Gluten-Free: Naturally low in carbs and gluten-free with no special swaps needed.
Make-Ahead Friendly: Prep the filling and stuff the mushrooms ahead of time—just bake when ready!
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Ingredients in Creamy Shrimp Stuffed Mushrooms
Here’s the delicious cast of characters behind this elegant, crowd-pleasing dish:
Button or Cremini Mushrooms
Small and tender with just enough space for that luscious filling. Choose ones that are firm and not too small—you want room for the good stuff.
Shrimp
Chopped, cooked shrimp bring juicy, briny flavor to the creamy filling. Fresh or frozen (thawed) both work beautifully.
Cream Cheese
The rich, creamy base that binds everything together. Let it soften for easier mixing.
Parmesan Cheese
Adds a salty, nutty bite that complements the shrimp beautifully.
Garlic
A must-have for that savory, aromatic depth. Minced fresh or pre-chopped—it’s all good.
Green Onions or Chives
Mild, fresh flavor that cuts through the richness of the filling.
Lemon Zest
Brightens everything and brings out the best in the shrimp.
Paprika or Old Bay (Optional)
Adds a subtle smoky or spiced note that makes the flavors pop.
Salt & Pepper
Season to taste so every bite is perfectly balanced.
Olive Oil or Butter
Brushed over the mushrooms before baking for flavor and that perfect roasted finish.
Instructions
Let’s turn those mushrooms into little bundles of joy:
Preheat Your Equipment
Preheat your oven to 375°F (190°C) and line a baking sheet with parchment or foil for easy cleanup.
Combine Ingredients
In a bowl, mix softened cream cheese, chopped shrimp, parmesan, garlic, green onions, lemon zest, and seasonings until smooth and well blended.
Prepare Your Cooking Vessel
Clean the mushrooms by gently wiping with a damp towel and remove the stems. Brush the caps with olive oil or melted butter and arrange them on the baking sheet, cavity-side up.
Assemble the Dish
Spoon the creamy shrimp filling into each mushroom cap, mounding it just a little. Sprinkle with extra parmesan or paprika if desired.
Cook to Perfection
Bake for 18–22 minutes, or until the mushrooms are tender and the filling is bubbly and golden on top.
Finishing Touches
Let them cool for 5 minutes (they’ll be hot!) and garnish with fresh herbs like parsley or chives for a little color and extra flavor.
Serve and Enjoy
Serve warm and watch them disappear. Great on their own or as part of a larger appetizer spread!
How to Serve Creamy Shrimp Stuffed Mushrooms
These are the kind of versatile bites that work for any moment. Here’s how to enjoy them:
Party Appetizer: Serve on a tray with cocktail napkins or mini forks
Dinner Side: Pair with steak, roasted chicken, or grilled veggies
Low-Carb Meal: Serve a few mushrooms with a fresh green salad
Holiday Treat: Add them to your Thanksgiving, Christmas, or NYE spread
Brunch Option: Yep, they work there too—try them with mimosas!
Additional Tips
Clean Gently: Avoid rinsing mushrooms under water—they soak it up. Use a damp cloth instead.
Don’t Overfill: A little mound of filling is perfect—too much and it may spill over as it bakes.
Use Leftovers Creatively: Extra filling? Spread it on toast or stuff it into mini bell peppers!
Spice It Up: Add a dash of cayenne, hot sauce, or minced jalapeño if you like a little heat.
Make Ahead: Prep the mushrooms and filling separately or stuffed, then refrigerate until ready to bake.
FAQ Section
Q1: Can I use frozen shrimp?
Yes! Just make sure they’re fully thawed, patted dry, and chopped before mixing into the filling.
Q2: Can I make these ahead of time?
Absolutely. You can stuff them and refrigerate for up to 24 hours before baking.
Q3: What if I don’t have cream cheese?
You can try ricotta or mascarpone, but cream cheese gives the best texture and richness.
Q4: Can I make these dairy-free?
Yes, use a dairy-free cream cheese and nutritional yeast instead of parmesan.
Q5: Are they keto-friendly?
Yes! These are naturally low in carbs and fit well into a keto lifestyle.
Q6: Can I freeze them?
It’s best to freeze them unbaked. Just thaw in the fridge and bake as directed.
Q7: What kind of shrimp works best?
Any cooked shrimp works. Medium to large shrimp, chopped small, gives the best texture in the filling.
Conclusion
Creamy Shrimp Stuffed Mushrooms are little bites of pure joy. They’re rich, flavorful, and surprisingly simple—basically the perfect appetizer for any occasion. Whether you’re serving them at a party or treating yourself to something indulgent, these stuffed mushrooms bring the wow factor without the stress.
Give them a try, and don’t be surprised when they disappear faster than you can say “just one more.”
Print
Creamy Shrimp Stuffed Mushrooms
- Total Time: 40 minutes
- Yield: 20 stuffed mushrooms
Description
Creamy shrimp stuffed mushrooms are an elegant appetizer featuring juicy shrimp, cream cheese, and herbs baked into tender mushroom caps. A decadent bite-sized treat that’s easy to make and big on flavor.
Ingredients
- 20 large white or cremini mushrooms, stems removed and cleaned
- 1 tablespoon olive oil
- 1/2 pound shrimp, peeled, deveined, and finely chopped
- 2 cloves garlic, minced
- 4 oz cream cheese, softened
- 1/4 cup grated Parmesan cheese
- 2 tablespoons sour cream or mayonnaise
- 1 tablespoon chopped fresh parsley (plus more for garnish)
- 1/4 teaspoon paprika
- Salt and pepper, to taste
- 1/4 cup shredded mozzarella (optional, for topping)
Instructions
- Preheat oven to 375°F (190°C). Line a baking sheet with parchment paper or lightly grease it.
- Clean mushrooms and remove stems. Lightly brush mushroom caps with olive oil and place on the baking sheet, cavity-side up.
- Heat a small skillet over medium heat. Add chopped shrimp and garlic, and cook until shrimp just turns pink, about 2–3 minutes. Remove from heat and let cool slightly.
- In a mixing bowl, combine shrimp mixture, cream cheese, Parmesan, sour cream (or mayo), parsley, paprika, salt, and pepper. Mix until smooth and creamy.
- Spoon the filling generously into each mushroom cap. Sprinkle with shredded mozzarella if using.
- Bake for 18–20 minutes or until mushrooms are tender and tops are golden.
- Garnish with extra parsley and serve warm.
Notes
- Use small shrimp or cut larger ones finely to ensure even texture.
- You can prepare and fill the mushrooms in advance, then bake right before serving.
- Try adding a pinch of cayenne for a spicier kick.
- Prep Time: 20 minutes
- Cook Time: 20 minutes
- Category: Appetizer
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 2 stuffed mushrooms
- Calories: 90
- Sugar: 1g
- Sodium: 180mg
- Fat: 6g
- Saturated Fat: 3g
- Unsaturated Fat: 2g
- Trans Fat: 0g
- Carbohydrates: 3g
- Fiber: 1g
- Protein: 6g
- Cholesterol: 40mg