Description
These Creamy Shrimp Stuffed Mushrooms are a perfect appetizer featuring plump mushrooms filled with a rich, savory mixture of shrimp, cream cheese, and Parmesan. Baked until tender and golden, they’re a crowd-pleaser that’s easy to prepare and elegant enough for any occasion.
Ingredients
Scale
Mushrooms
- 20 large white or cremini mushrooms, stems removed and cleaned
- 1 tablespoon olive oil
Shrimp Filling
- 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
Topping
- 1/4 cup shredded mozzarella (optional, for topping)
Instructions
- Preheat Oven: Preheat your oven to 375°F (190°C). Prepare a baking sheet by lining it with parchment paper or lightly greasing it to prevent sticking.
- Prepare Mushrooms: Clean the mushrooms thoroughly and remove the stems. Lightly brush the mushroom caps with olive oil, then place them cavity-side up on the prepared baking sheet.
- Cook Shrimp: Heat a small skillet over medium heat. Add the finely chopped shrimp and minced garlic, cooking just until the shrimp turn pink, about 2 to 3 minutes. Remove from heat and let the mixture cool slightly.
- Mix Filling: In a mixing bowl, combine the cooked shrimp and garlic mixture with softened cream cheese, grated Parmesan, sour cream or mayonnaise, chopped parsley, paprika, salt, and pepper. Stir until the mixture is smooth and creamy.
- Stuff Mushrooms: Generously spoon the creamy shrimp filling into each mushroom cap. If desired, sprinkle the tops with shredded mozzarella cheese for an extra cheesy finish.
- Bake: Place the stuffed mushrooms in the preheated oven and bake for 18 to 20 minutes, or until the mushrooms are tender and the tops are golden brown.
- Garnish and Serve: Remove from oven and garnish with additional fresh parsley. Serve warm and enjoy as a delicious appetizer or party snack.
Notes
- You can substitute sour cream with mayonnaise to adjust the creaminess and flavor of the filling.
- If you prefer a spicier kick, add a pinch of cayenne pepper or chili flakes to the filling mixture.
- To prepare ahead, assemble the stuffed mushrooms and refrigerate for up to 4 hours before baking.
- Using cremini mushrooms adds a deeper, earthier flavor compared to white mushrooms.
- For a dairy-free version, try vegan cream cheese and omit the Parmesan and mozzarella.
