These are the most delicious stuffed mushrooms…ever! Loaded with so much flavor…I mean, just look at that stuffed golden deliciousness. Whipped cream cheese blends easily with shredded and Parmesan cheese needed for stuffing mushrooms and pairs so well with spinach and chives. We’re talking flavor in every.single.bite! Why This Recipe Works:
a super easy prep and you can make them ahead of time, budget-friendly, stuffed mushrooms are crazy flavorful because they are stuffed with cream cheese and spinach, they’re low calorie, low carb, and high protein!
When planning a get-together, it’s nice to have a variety of appetizers, like this Basil Strawberry Cream Cheese Dip, available for your guests. These shrimp-stuffed mushrooms are sure to be a hit. You can pick them up and bite into them or savor them with a knife and fork.
Ingredients You’ll Need
The ingredients are easy to find. In restaurants, stuffed mushrooms can be a pricey appetizer, but this is a budget-friendly recipe. I use cremini mushrooms but white button mushrooms cost a bit less than cremini or portobello mushrooms and are just as easy to stuff and taste great. Using pre-cooked shrimp simplifies the prep and saves time. And you can’t forget about those seasoned croutons - these add more flavor than breadcrumbs.
How to Cook Stuffed Mushrooms
This recipe for stuffed mushrooms comes together quickly and easily. Follow these simple steps to create this crowd-pleasing appetizer.
Step 1
Set your oven to 375 degrees F. Line a cookie sheet with parchment paper and remove the stems from the mushrooms. Put the mushroom caps on the cookie sheet.
Step 2
Put the cheeses in a medium mixing bowl. Chop the pre-cooked shrimp into small pieces and cut the spinach, making sure to remove the stems from the spinach. Snip the chives into small bits with kitchen scissors. Add the chopped shrimp and spinach to the bowl with the mixed cheeses and stir these ingredients to combine them.
Step 3
Put a dollop of the filling in each mushroom cap.
Place the seasoned croutons in a plastic bag and use a rolling pin to crush them.
Now that the croutons are crushed, you can put them in a bowl for easier handling.
Sprinkle the crushed croutons on top of the filled mushroom caps.
Step 4
Bake for 15 minutes or until golden brown.
You might notice some juice on the cookie sheet and that’s okay. When you transfer them to a platter, they’ll look delicious.
This shrimp stuffed mushroom is cut in half and ready to be eaten. I don’t know about you but I can literally taste these just by looking at the picture! The flavors in the mushrooms go so well with the cheesy stuffing…you’re going to devour each one of these!
What Type of Mushroom is Best for this Recipe?
Choose a type of mushroom that is deep enough to stuff once the stem has been removed. Large white button mushrooms, cremini mushrooms, or portobello mushrooms work the best. Creminis are young portobello mushrooms and you might see them labeled as baby portobellos in the produce section of the grocery store. These are a good size for an appetizer because you can pick them up with your fingers. White button mushrooms are a good size for appetizers too and they have a milder flavor. If you want to stuff mushrooms to serve as an entrée, portobello mushrooms are a great choice.
How do you Clean Mushrooms?
Even though you routinely wash produce before using it, that’s not a good idea with mushrooms. They absorb water and that will affect the recipe. You can brush them off with a mushroom brush or use a dry paper towel to remove the little bits of the compost that they’re grown in.
Expert tips
Frozen spinach ̶ If you use frozen spinach pat it dry with paper towels to get rid of the excess water. Alternatives to shrimp ̶ In place of shrimp, you can use crab meat, or chicken, or leave out the meat altogether and make these as cheese and spinach stuffed mushrooms. Use seasoned croutons ̶ This saves the time you would spend seasoning and toasting breadcrumbs or panko. You can find them in the salad dressing aisle labeled as seasoned croutons or Caesar croutons. Applying The Breadcrumbs - place them in a bowl and roll the mushrooms in the mixture. Use garlic and onion powder ̶ A time saver instead of using fresh garlic and onion that need to be sauteed before adding to the cheese mix. Stuff them ahead of time ̶ Refrigerate them until you’re ready to bake them. It’s best to bake them the same day you stuff them, but you can make them early in the day and pop them in the oven a few minutes before guests arrive. Make these as an entrée ̶ This is a hearty appetizer and two or three of them alongside a salad makes a meal.
Other Recipes You’ll Love
If you’re making a spread of appetizers, these shrimp stuffed mushrooms look good alongside cheesy tomato bruschetta or olive Parmesan rolls. These shrimp stuffed mushrooms are both hearty and filling, yet still light and flavorful! If you loved this recipe, give this recipe a star review! Also, snap a picture of your finished dish and share it with me on Instagram using the hashtag #recipesworthrepeating and tagging me @recipesworthrepeating.
