Amazing Shrimp Stuffed Mushrooms

Amazing Shrimp Stuffed Mushrooms

16
Kara Smith 2

"My mom makes these mushrooms every year for the holidays and there are NEVER any leftovers! They are the best stuffed mushrooms I have ever had. I now make them any time I go to a holiday party."

Ingredients

3 h 50 m servings 103 cals
Serving size has been adjusted!

Original recipe yields 10 servings

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Nutrition

  • Calories:
  • 103 kcal
  • 5%
  • Fat:
  • 6.8 g
  • 10%
  • Carbs:
  • 2.9g
  • < 1%
  • Protein:
  • 7.3 g
  • 15%
  • Cholesterol:
  • 41 mg
  • 14%
  • Sodium:
  • 188 mg
  • 8%

Based on a 2,000 calorie diet

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Directions

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  1. Lightly grease a 9x13 inch baking dish. Fill a saucepan with water and simmer the mushroom caps over medium heat for 2 minutes, until the mushrooms begin to soften. Remove the mushrooms with a slotted spoon, drain, and let cool, hollow sides down, on paper towels, for about 15 minutes.
  2. While mushroom caps are cooling, combine the shrimp, cream cheese, Worcestershire sauce, garlic powder, and hot sauce in a bowl and stir to blend well. Spoon about 2 teaspoons of the shrimp mixture into the cap of each mushroom and place, stuffing side up, in the prepared baking dish. Sprinkle the Romano cheese onto each mushroom. Cover and refrigerate for at least 3 hours or overnight to blend the flavors and firm up the stuffing.
  3. Preheat an oven to 400 degrees F (200 degrees C). Uncover the dish and bake the mushrooms in the preheated oven for about 15 minutes, until the cheese is browned and bubbling.

Reviews

16
  1. 20 Ratings

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Most helpful

Skipped the step of parboiling the mushrooms - I just lightly rubbed them with olive oil. Loved the cream cheese/shrimp mixture - I used medium shrimp as I like their flavor better than the tin...

Most helpful critical

These were just ok. Nobody had seconds, nobody had leftovers (of which there were tons).

Skipped the step of parboiling the mushrooms - I just lightly rubbed them with olive oil. Loved the cream cheese/shrimp mixture - I used medium shrimp as I like their flavor better than the tin...

Kara, thank you for a wonderful recipe. I made these stuffed mushrooms exactly per the directions and ingredients given. They were absolutely wonderful and are now a permanent recipe for cockt...

These are fantastic! Very easy to prepare and extremely tasty! I did parboil the mushrooms and I think it gave them great texture. These were gone when I brought the dish home and everyone ra...

I didn't simmer the mushrooms (just drizzled them with olive oil before the final baking) and I used regular cooked shrimp that I roughly chopped up. Great little appetizer - quick, easy and tas...

I used crab as they did not have any canned shrimp at Parkers. IT was GREAT! Ron oohed and ahhed about them. Definitely need to make them again and often. Try with the shrimp next!

Pretty darn good. I played with a bit since, I'm a simple cheese gal so substituted cheddar for Romano. Added minced red onions and a teaspoon of Old Bay seasoning. Very very tasty!

These were very tasty. I think next time I would like to use frozen baby shrimp that retain their shape a little better. But the taste was delicious. My mushrooms were a little smaller than I...

Thanks, I will make this again. I have a similiar one without the shrimp & don't preboil the mushrooms & they always looked kind of funny, so your way is much better.....

These were just ok. Nobody had seconds, nobody had leftovers (of which there were tons).