Today’s quick-to-fix shrimp stuffed mushrooms recipe makes a delicious appetizer or side dish, ready in just 35 minutes. And if you plan to have a summer picnic, these scrumptious goodies are super easy to pack and even great to eat on the go.
Is Our Shrimp Stuffed Mushrooms Recipe Healthy?
With shrimp and mushrooms being highly nutritious ingredients, this dish makes a wonderful addition to your healthy eating routine.
Shrimp is an excellent source of protein and iodine. These two nutrients are essential to your body and brain, with protein helping to build your muscles, and iodine consumption boosting cognitive performance.
Then there are mushrooms. These hearty browns are rich in antioxidants, vitamins, and minerals, while being low in fat, sodium, and calories.
Eating them can bring great benefits to your health, such as boosting your immune system, aiding weight loss, and promoting skin health.
Okay, now that we know our dish is nutritious, it’s time to see all the ingredients required for making this dish.
Ingredients You'll Need
For the ultimate taste and texture, it’s best to go with fresh shrimp. You can follow our simple instructions in the recipe card on how to peel and devein raw shrimp.
You can still purchase shelled shrimp or use frozen shrimp if it’s more convenient. Remember to let your frozen shrimp thaw in the fridge overnight before cooking.
This recipe calls for Italian brown mushrooms, or crimini mushrooms (also spelled “cremini”). These lovely brown fungi are very popular and well-loved for their mild taste, firm texture, and juicy nature.
You can also substitute them with white mushrooms (button mushrooms) for a milder flavor or go with Shiitake mushrooms, an Asian favorite, for a smokier and earthier flavor.
In this recipe, we grind the stems of the mushrooms together with the shrimp to make them into a stuffing, then spoon it into the mushroom caps.
We add a mixture of salt, pepper, garlic, onion, butter, cream cheese, parsley and plain panko breadcrumbs to our shrimp and mushroom paste.
The spices and herbs work to enhance the flavor of our filling, while butter and cream cheese create a creamier consistency. The crunchy bread crumbs are also added for a contrast in texture.
Should You Wash Mushrooms Before Cooking?
With mushrooms being a main component of this dish, it’s important to know how to prepare them.
Mushrooms sold in packages are usually grown domestically and in a controlled environment, free of harmful substances, so there is no need to wash them. However, if you are more careful, you can take an extra step of wiping them off to remove any possible debris by using a clean cloth or paper towel.
Washing your mushrooms is not recommended, because mushrooms absorb water very easily and can become soggy and slimy and lose their crispness. However, if you use wild mushrooms, then washing them is a must, but remember to do it quickly then use a paper towel to pat them dry right away after.
Most packages will also state whether the mushrooms have been washed or not.
How to Serve Shrimp Stuffed Mushrooms
These hearty delicious shrimp stuffed mushrooms are wonderful as a finger food, and perfect to serve at the start of any get-together.
The juicy savory taste of these brown babies also makes them a refreshingly delicious side to any main course.
If you want to serve them as a main, then pair them with other dishes like salad, soup, or mashed potato for a tasty light meal.
Storage and Reheating
You can keep the leftover shrimp stuffed mushrooms in an airtight container in the fridge for 1-2 days.
For reheating, you can either microwave the stuffed mushrooms for 1-2 minutes or preheat the oven at 375 °F for 5 minutes, then cook them for 3-4 minutes.
How to Make Shrimp Stuffed Mushrooms
These shrimp stuffed mushrooms are extra tasty and healthy. Just take a bite and feel the juicy mushroom with savory shrimp melt in your mouth.
- cook TIME 28 mins
- prep TIME 7 mins
- total TIME 35 mins
- COURSE Side Dish
- CUISINE American
- SERVINGS servings
- CALORIES 167 kcal
- 2 tbspparsley (chopped)
- 14 ozbrown mushrooms
- 2 ozonion (chopped)
- 1 tspgarlic (minced)
- 1 tbspunsalted butter
- 0.5 tspground black pepper
- 0.3 tspsalt
- 0.5 ozcream cheese
- 1.5 ozplain panko breadcrumbs
- 5 ozpeeled and deveined shrimp (from 10 oz raw shrimp)
For the shrimp:
- Pull off the head, legs, and tails of each shrimp.
- Peel off the shells.
- Remove the veins. Use a small knife to make a shallow cut along the back of each shrimp, then take out the vein with the tip of the knife or a toothpick.
- Wash them clean, then pat dry.
For the packaged mushrooms:
- Clean the mushrooms using a dry cloth or paper towel.
- Snap off the stem from each mushroom. Set aside the stems in one bowl and the caps in another.
Note: If you want to wash your mushrooms, then rinse them lightly and then immediately dry them with a cloth, and cook them as soon as possible (washed mushrooms don’t keep very well).
Blend the shrimp until smooth in a food processor.
Blend together the mushroom stems and the shrimp paste: Add the mushroom stems and blend until the mix reaches a smooth light brown consistency as in the picture.
Make the stuffing: Transfer the shrimp and mushroom mixture into a bowl, then add in 1 1/2 tbsp parsley, 2 oz onion, 1 tsp garlic, 1 tbsp butter, 1/2 tsp ground black pepper, 1/4 tsp salt, 0.5 oz cream cheese, and 1.5 oz plain panko breadcrumbs. Stir to blend well.
Fill the mushroom caps with the stuffing: Spoon the shrimp mixture into each cap. Add 1/2 tsp at a time for better control, then fill up each cap to create a little height.
Bake the mushrooms: Preheat the oven to 375 °F for 5 minutes. Meanwhile, arrange the stuffed mushrooms on a baking tray lined with parchment paper. Then place the tray on the middle rack in the oven, and cook for 15 minutes. Remove from heat when done.
Garnish and serve: Transfer the shrimp stuffed mushrooms to a serving plate, then sprinkle the remaining chopped parsley on top. Enjoy!