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Delicious Shrimp-Stuffed Mushrooms with Herbs appetizer

Zesty Garlic Herb Shrimp-Stuffed Mushrooms

These flavorful Zesty Garlic Herb Shrimp-Stuffed Mushrooms are an impressive appetizer featuring tender mushroom caps filled with a savory mixture of finely chopped shrimp, creamy cheese, fresh herbs, and a hint of lemon, baked until golden.
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Prep Time 35 minutes
Cook Time 35 minutes
Total Time 1 hour 10 minutes
Servings 6 mushrooms
Calories 220 kcal

Equipment

  • Oven
  • Damp cloth
  • Baking sheet
  • Paper towel
  • Skillet
  • Mixing bowl
  • Spoon
  • Piping bag
  • Serving platter

Ingredients
  

For the Mushrooms

  • 18 large Cremini (Baby Bella) mushrooms stems removed
  • 2 tablespoons olive oil
  • 1/2 teaspoon salt
  • 1/4 teaspoon black pepper

For the Shrimp Filling

  • 1/2 pound medium shrimp peeled, deveined, and finely chopped
  • 1 large shallot finely minced
  • 3 cloves garlic minced
  • 1/2 cup fresh panko breadcrumbs
  • 4 ounces cream cheese softened
  • 1/4 cup grated Parmesan cheese
  • 2 tablespoons fresh dill chopped
  • 2 tablespoons fresh chives chopped
  • 2 tablespoons fresh parsley chopped
  • 1 teaspoon lemon zest
  • 1/4 teaspoon red pepper flakes optional
  • 1/2 teaspoon Worcestershire sauce optional
  • 1/2 teaspoon salt
  • 1/4 teaspoon black pepper

For Garnish (Optional)

  • 1 tablespoon fresh parsley finely chopped
  • 1 lemon cut into wedges

Instructions
 

Prepare the Mushrooms

  • Preheat oven to 375°F (190°C), then clean and de-stem mushrooms. Brush caps with olive oil, season with salt and pepper, and arrange on a baking sheet.
  • Bake caps for 5-7 minutes until softened, then remove and blot excess liquid to prevent sogginess.

Create the Shrimp Filling

  • Heat olive oil in a skillet, sauté shallots until translucent, then add garlic and cook until fragrant, being careful not to burn it.
  • Add chopped shrimp to the skillet and cook for 2-3 minutes until pink, then remove from heat.
  • In a mixing bowl, combine the cooked shrimp mixture with panko, cream cheese, Parmesan, herbs, lemon zest, and optional red pepper flakes and Worcestershire sauce.
  • Mix thoroughly until well incorporated, then season with salt and pepper and adjust to taste.

Stuff and Bake

  • Generously fill each mushroom cap with the shrimp mixture using a spoon or piping bag, mounding it slightly, and arrange on the baking sheet.
  • Bake for 15-20 minutes until tender and golden, optionally broiling for 1-2 minutes for extra browning, watching closely.

Garnish and Serve

  • Garnish with fresh parsley and serve immediately with lemon wedges.

Notes

Blotting excess liquid from pre-baked mushrooms prevents soggy bottoms. When broiling for extra golden tops, watch carefully to prevent burning the filling.