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Shrimp Stuffed Mushrooms Recipe
Ben Carraoli

Shrimp Stuffed Mushrooms Recipe

I recently tried making shrimp stuffed mushrooms for a small gathering, and I have to say—it was a game-changer! The combination of juicy mushrooms with flavorful shrimp and a crunchy parmesan topping instantly became the star of the table.
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Prep Time 15 minutes
Cook Time 15 minutes
Ingredients Method Notes

Ingredients
  

  • White button mushrooms: Choose large firm mushrooms so they can hold plenty of filling and cook evenly.
  • Olive oil: Adds richness and helps keep the mushrooms moist during baking.
  • Dry white wine: Used to soak the mushrooms filling air pockets to prevent sogginess. Chicken stock works as a substitute.
  • Shallot: Provides a mild sweet onion flavor; sweet or yellow onions can be used if preferred.
  • Garlic cloves: Enhances the shrimp and adds depth to the overall flavor.
  • Scallions: Sauté the white parts with aromatics and fold in the green parts raw for freshness.
  • Panko breadcrumbs: Gives a light crispy texture. Gluten-free or rice panko works too.
  • Coarse sea salt and black pepper: Balances flavors and seasons the filling.
  • White shrimp: Peeled and deveined shrimp minimize prep time; smaller shrimp work best.
  • Shredded parmesan cheese: Adds a nutty golden crust when baked.

Method
 

  1. I gently wiped each mushroom with a damp towel and removed the stems. Scooping out the gills creates extra space for stuffing and prevents excess moisture during baking.
  2. I filled a bowl with olive oil and white wine, then soaked the mushrooms for a few minutes. This simple trick keeps them juicy, plump, and far from rubbery.
  3. In a skillet, I cooked shallots, garlic, and the white parts of the scallions. Adding panko at this stage ensures it absorbs flavors while staying crisp. I reserved the green parts of scallions for later.
  4. I chopped shrimp into a sticky paste in my food processor, then mixed it with the cooled panko mixture and parmesan. The texture should be slightly sticky but easy to mound onto each mushroom.
  5. Using a teaspoon, I generously filled each mushroom cap, mounding the mixture on top. I sprinkled extra parmesan over each for a golden crust when baked.
  6. I placed the mushrooms on a baking sheet in a single layer and baked until lightly browned. Serving them warm ensures the shrimp stays tender and the tops stay crisp.

Notes

  • I always use fresh parmesan—it melts beautifully and gives a nutty flavor.
  • Make sure mushrooms are similar in size to cook evenly.
  • Don’t skip soaking them in olive oil and wine; it keeps them plump.
  • I like adding a pinch of red pepper flakes for a subtle kick.
  • Using a small spoon helps me neatly stuff each cap without spilling