Shrimp Stuffed Mushrooms
Shrimp Stuffed Mushrooms are an easy party appetizer that can be assembled in advance and baked off later. The combo of juicy mushrooms, creamy shrimp filling, and crispy breadcrumb topping makes it impossible to eat just one!
Making these Shrimp Stuffed Mushrooms
Stuffed mushrooms are one of those crowd-favorite appetizers that look super fancy but are secretly a breeze to make. Most people stuff their mushrooms with a creamy sausage filling, but I prefer to use shrimp to keep the mushrooms from tasting too heavy.
Here’s why I think you’ll love these mushrooms stuffed with shrimp:
✔ Pre-Cooked Shrimp: I used pre-cooked shrimp to make this stuffed mushroom appetizer even faster and easier to assemble.
✔ No Double Baking: The raw mushroom caps are stuffed and then baked — no par-baking required!
✔ Make-Ahead Option: You can assemble the mushrooms up to 6 hours in advance and pop them into the oven as your party guests start to arrive.
This recipe was first shared in 2013 by former contributor Erica of Buttered Side Up, and it’s been a bit hit at holiday parties since then. It’s a reader favorite that I’m finally resharing after all of these years!
-Katie
The Main Ingredients You’ll Need
A complete list of ingredients with their measurements can be found in the recipe card below, but let’s go over the main items you’ll need to make these stuffed mushrooms with shrimp.
- Olive Oil — For sautéing the aromatics.
- Aromatics — A little onion and garlic flavor the creamy shrimp filling.
- Fresh Herbs — I used basil and rosemary, but you can use thyme, parsley, and so on.
- Cooked Shrimp — Either purchase pre-cooked, unseasoned shrimp from the refrigerated section of the grocery store or purchase raw shrimp and cook them in an oiled skillet over medium heat until opaque.
- Breadcrumbs — I prefer blitzing French bread in a food processor to make fresh breadcrumbs, but you could use panko breadcrumbs too.
- Parmesan Cheese — Buy a block and grate it yourself for maximum meltability.
- Mayonnaise — Don’t sub in Miracle Whip here, as it’s too sweet and tangy to use in this recipe.
- Portobello Mushrooms — Mushrooms that are 1½ – 2 inches in diameter work best if serving this as a finger food appetizer.
Katie’s Tip
Can’t Find Portobello Mushrooms?
I would recommend using one of the following instead: cremini mushrooms, baby portobello / baby bellas, or white mushrooms. Make sure you select mushrooms that are large enough to fill with the stuffing when making this mushroom appetizer.
How to Make Shrimp Stuffed Mushrooms
- Clean the mushrooms. Mushrooms can be very dirty, but unlike other produce you do not want to rinse them in water (that can make them soggy). Instead, carefully wipe mushrooms with a damp paper towel to remove any dirt and debris before beginning this recipe.
- Sauté the aromatics. Heat the oil in a skillet and cook the diced onion just until softened, then stir in the fresh herbs and garlic.
- Make the shrimp filling. Combine the cooked aromatics with the shrimp, breadcrumbs, Parmesan, and mayo.
- Stuff the mushrooms. Before stuffing the mushrooms, snap off the stems and scoop the dark gills out with a spoon. Discard the removed parts, or save for another use.
- Bake. You’ll know the stuffed mushrooms are finished when the filling is golden brown and the mushrooms are tender.
Katie’s Tip: A small cookie scoop is useful for quickly transferring the stuffing to mushrooms.
Make-Ahead Instructions
This mushroom appetizer is best served immediately after baking, but you can prepare the filling and stuff the mushrooms up to 6 hours in advance before baking and serving.
Transfer assembled mushrooms to an airtight container or covered baking sheet and refrigerate.
Let sit at room temperature while you preheat the oven, then proceed with the baking instructions in the recipe.
More Holiday Appetizers
Need a few more appetizer ideas for holiday gatherings? These crowd-pleasing recipes are perfect for trying this season!
Don’t see what you’re looking for here? Head over to check out the Recipe Index to look for more appetizer recipes or cocktail ideas that are perfect for holiday entertaining.
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Have you ever made stuffed mushrooms?
Shrimp Stuffed Mushrooms
Shrimp Stuffed Portobello Mushrooms is a super easy, scrumptious appetizer that's sure to impress your guests.
Ingredients
- 1/4 cup extra virgin olive oil
- 1/2 cup finely chopped yellow onion
- 1/4 cup chopped fresh basil
- 1/2 teaspoon finely chopped fresh rosemary
- 3 large cloves of garlic
- 6 ounces cooked shrimp
- 2/3 cups fresh breadcrumbs made from French bread
- 1/2 cup grated Parmesan cheese
- 1/4 cup mayonnaise (I used homemade, which was a little runny, so I used slightly less than 1/4 cup)
- 8 (2- to 2 1/2 inch) Portobello mushrooms, stems and dark gills removed with a spoon
- salt and pepper to taste
Instructions
- Preheat the olive oil in a large, heavy-bottomed skillet over medium heat.
- Add the onion, basil, and rosemary.
- Cook, stirring occasionally, until the onions are nice and soft, about 5-8 minutes.
- Add the garlic and cook for 2 more minutes.
- Transfer to a medium bowl and stir in the shrimp, breadcrumbs, Parmesan cheese, and mayonnaise.
- Taste and season with salt and pepper if needed.
- Place the mushrooms, rounded side down, on a parchment or Silpat-lined baking sheet.
- Fill the mushrooms, making sure to press the filling in tightly and mound. Make-ahead: at this point the mushrooms can be stored, covered, in the refrigerator for up to 6 hours.
- Preheat oven to 350 degrees F (175 C).
- Bake mushrooms in preheated oven until tender and the filling browns on top, about 25-35 minutes.
- Serve immediately.
Notes
Recipe from Epicurious
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Nutrition Information:
Yield: 8 Serving Size: 1Amount Per Serving: Calories: 225Total Fat: 15gSaturated Fat: 3gTrans Fat: 0gUnsaturated Fat: 11gCholesterol: 53mgSodium: 512mgCarbohydrates: 14gFiber: 1gSugar: 2gProtein: 9g
GoodLifeEats.com offers recipe nutritional information as a courtesy and is an estimate only. This information comes from online calculators. Although GoodLifeEats.com makes every effort to provide accurate information, these figures are only estimates.
Try these Shrimp Stuffed Mushrooms!
Next time you’re looking for easy appetizers for entertaining, give this shrimp stuffed mushrooms recipe a try!
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Lorraine Nichols says
Okay I know this may seem like a stupid question, but I’m allergic to anything seafood/shellfish so I got to ask.
The recipe calls for cooked shrimp – How should I cook the shrimp? What if any seasoning should I add?
I am planning on cook this for someone special who LOVES shrimp and mushrooms so if I figured if I combine the two it’s a win/win situation.
Erica Lea | Buttered Side Up says
You could really cook the shrimp however you want – saute, boil, etc. I would recommend cooking just until done since they will be baked in the oven. I used pre-cooked shrimp, but freshly cooked would be much tastier, I’m sure. Sorry it took so long to reply – I didn’t see your comment! 🙂