Amazing Shrimp Stuffed Mushrooms

16 Reviews

Prep: 15 min
Cook: 20 min
Ready In: 3 hr 50 min

“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.” - by Kara Smith

Ingredients

20 large white mushrooms, stems removed
1 (4 ounce) can small shrimp, rinsed, drained and broken up
1/2 cup chive and onion flavored cream cheese
1/2 teaspoon Worcestershire sauce
1 pinch garlic powder, or to taste
1 dash Louisiana-style hot sauce, or to taste
3/4 cup grated Romano cheese

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Metric US

Original recipe yields 20 stuffed mushrooms

Directions

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.
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.
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.

Nutrition

Amount Per Serving (10 total)

Calories
103 cal
5%

Fat
6.8 g
10%

Carbs
2.9 g
< 1%

Based on a 2,000 calorie diet

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Reviews (16)

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naples34102

May. 17, 2010

"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 tiny shri..." See moremp, regular cream cheese, chopped fresh chives and just a tiny bit of minced onion. Romano cheese is quite pungent, so I used just a light sprinkling of Parmesan instead. A sprinkling of finely chopped fresh parsley prettied these up. Very good!"

Jeannette

Dec. 26, 2008

"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 cocktail ga..." See moretherings in our house. Everyone enjoyed them over the Christmas holiday and requests for the recipe were frequent. Thank you for a KEEPER!!!"

Caroline C

Mar. 24, 2010

"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 tasty! Th..." See moreanks, Kara!"

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