Name: Shrimp and Garlic-Stuffed Mushrooms
Prep time: 15 min
Cook time: 20 min
Total time: 35 min
Yield: 16
Cuisine: American
Ingredients: 12 large mushrooms, stems removed; 200g 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)

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!

Yield: 16 stuffed mushrooms

Shrimp and Garlic-Stuffed Mushrooms

Savory Shrimp and Garlic-Stuffed Mushrooms make a flavorful, healthy appetizer that’s easy to prepare and perfect for gatherings.

Prep Time 15 minutes

Cook Time 20 minutes

Total Time 35 minutes

Ingredients

12 large mushrooms, stems removed
200g 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.

Nutrition Information

Yield

Serving Size

1
Amount Per Serving Calories 48Total Fat 3gSaturated Fat 2gTrans Fat 0gUnsaturated Fat 1gCholesterol 33mgSodium 174mgCarbohydrates 2gFiber 0gSugar 0gProtein 4g

The recipes and nutritional information on Fungi Recipes are for informational purposes only. Always consult a healthcare provider for personalized dietary advice.

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.