These Shrimp and Garlic-Stuffed Mushrooms are a delightful appetizer or snack. With a savory mix of shrimp, garlic, and cream cheese nestled inside tender mushroom caps, they’re baked to perfection. Each bite is a burst of flavor, ideal for dinner parties or casual gatherings.
Recipe Tips and Tricks:
- Ensure the shrimp is finely chopped so it integrates well into the stuffing.
- Use large mushrooms for better stuffing capacity.
- For extra flavor, add a sprinkle of Parmesan cheese on top before baking.
- Prepare the stuffing ahead of time to save cooking time.
Why You’ll Love This Recipe:
These Shrimp and Garlic-Stuffed Mushrooms are packed with flavor and texture. The garlic butter and shrimp complement the tender mushrooms, creating a dish that’s both savory and satisfying. It’s a healthy, low-carb appetizer that feels indulgent without the guilt. Perfect for impressing guests or enjoying a delicious snack!
Shrimp and Garlic-Stuffed Mushrooms
Ingredients
- 12 large mushrooms stems removed
- 200 g shrimp peeled, deveined, and finely chopped
- 3 cloves garlic minced
- 3 tbsp cream cheese softened
- 2 tbsp butter melted
- ¼ cup breadcrumbs
- 2 tbsp fresh parsley chopped
- Salt and pepper to taste
- 1 tbsp grated Parmesan cheese optional
Instructions
- Preheat your oven to 375°F (190°C).
- Clean the mushrooms by gently wiping them with a damp paper towel. Remove the stems and set the mushroom caps aside.
- In a skillet, melt butter over medium heat. Add minced garlic and cook until fragrant, about 1 minute.
- Add the chopped shrimp to the skillet and cook until they turn pink, around 3-4 minutes. Remove from heat.
- In a bowl, mix the shrimp, cream cheese, breadcrumbs, parsley, and Parmesan (if using). Season with salt and pepper to taste.
- Spoon the mixture into each mushroom cap, packing the stuffing in.
- Arrange the stuffed mushrooms on a baking sheet and bake for 15-20 minutes, or until the mushrooms are tender and the stuffing is golden.
- Serve hot and enjoy your Shrimp and Garlic-Stuffed Mushrooms!
Notes
- Adjust the amount of garlic and shrimp to suit your taste.
- These mushrooms can be prepared ahead of time, stored in the fridge, and baked just before serving.
Ingredients Notes:
- Shrimp: Use fresh or thawed shrimp. Ensure it’s peeled, deveined, and finely chopped for easy stuffing.
- Mushrooms: Large button mushrooms or cremini work best for holding the stuffing. Be sure to remove the stems carefully.
- Cream Cheese: Choose full-fat cream cheese for a creamy texture, but reduced-fat works if preferred.
- Garlic: Fresh garlic adds the best flavor, but garlic powder can be used in a pinch.
- Breadcrumbs: Regular or panko breadcrumbs can be used for added texture in the stuffing. You can also opt for gluten-free breadcrumbs.
Variations and Substitutions:
- Cheese: Add mozzarella or Parmesan cheese to the stuffing mix for extra richness.
- Vegetarian Version: Replace shrimp with finely chopped vegetables like spinach, zucchini, or bell peppers for a vegetarian twist.
- Seasoning: If you like a bit of heat, consider adding a pinch of red pepper flakes to the garlic butter mixture.
- Cream Cheese: For a lighter option, use Greek yogurt or ricotta cheese instead of cream cheese.
Storage Options:
Store any leftover stuffed mushrooms in an airtight container in the refrigerator for up to 2-3 days. To reheat, place them in a preheated oven at 350°F (175°C) for about 10 minutes until heated through. They can also be frozen before baking—just bake them directly from frozen, adding a few extra minutes of cooking time.
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