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
Scale
- 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