Go Back
Shrimp stuffed mushrooms

Shrimp Stuffed Mushrooms

Lori
5 from 1 vote
Prep Time 20 mins
Cook Time 30 mins
Total Time 50 mins
Servings 2 dozen

Ingredients
  

  • 24 Baby Bella mushrooms equally sized
  • 12-14 peeled and deveined shrimp 20-25 count, chopped small
  • 1/2 teaspoon olive oil
  • 1/2 cup sweet onions chopped
  • 3-4 garlic cloves minced
  • 4 ounces cream cheese softened
  • 2 tablespoons mayonnaise
  • 2 tablespoons sour cream
  • 1/4 cup Italian parsley chopped
  • 1/2 teaspoons fresh basil chopped
  • 2 tablespoons fresh chives clipped small
  • 1 pinch red pepper flakes optional
  • 1/2 cup mozzarella shredded
  • 1/2 teaspoon Mrs. Dash Table Blend
  • 1/4 cup Parmesan plus 2 tablespoons
  • 5 tablespoons panko bread crumbs
  • 1 tablespoon butter melted
  • Salt to taste

Instructions
 

  • Remove the mushroom stems from the base and discard. Use a wet paper towel to gently clean the mushrooms.
  • Preheat oven to 400° F.
  • In a non-stick skillet, sauté the onion and garlic in the olive oil just until the onions are translucent. Allow the mixture to cool while you prepare the stuffing.
  • Mix the cream cheese, mayonnaise, and sour cream together. Make sure to fully distribute the cream cheese by pressing the flat part of a silicon spatula down into the mixture to spread the lumps.
  • Add parsley, basil, chives, red pepper flakes (optional), 1/4 cup of parmesan, and Mrs. Dash. Stir to distribute well.
  • Add shrimp, mozzarella, and the cooled sautéed onions and garlic and stir. Sprinkle with salt to taste.
  • Stuff the mushrooms using a cookie dough scoop or a teaspoon. Add 1/2 a teaspoon at a time so that you can fill the cavity of the mushroom cap with stuffing before adding more on top. Use enough stuffing to create a little height, but don’t overdo or the top will fall over during backing. Make the tops relatively flat so they will hold the crumb topping.
  • Place on a large baking sheet with sides, evenly spaced.
  • Melt the butter and mix with the remaining parmesan and the panko crumbs. Stir and toss until the entire mixture is even and crumbly. Drop approximately half a teaspoon of the crumb mixture on top of each mushroom. Don’t worry if some falls onto the pan.
  • Bake for 30 minutes or until the mushrooms are cooked and the tops are a beautiful golden brown.
  • Cool for 10 minutes or so, then serve warm.