Shrimp Stuffed Mushrooms
This spicy and fun shrimp stuffed mushroom appetizer can be prepped ahead of time and baked just before to your next dinner party for a bite sized grab-and-go that all of your guests will love!
Servings: 24
Calories: 37kcal
Equipment
- food processor (optional)
- baking pan
Ingredients
- 20-24 whole mini Bella mushrooms Two 8-oz containers, washed and stems removed.
- 8 oz shrimp, peeled, deveined, and tail-off Size of shrimp does not matter
- 2 green onions white end trimmed off
- 2 cloves garlic
- 1/2 jalapeno pepper or approx. 2 tbsp minced
- 1/4 tsp salt
- 1/4 tsp pepper
- 1/4 tsp crushed red pepper flakes optional
- 4 oz cream cheese softened to room temperature
- 3 tbsp shredded parmesan cheese
Instructions
- Preheat the oven to 350 degrees F.
- Wash and remove stems from the whole mini bella mushrooms. Use a small spoon to remove the inside ribbing if needed to make more room for the stuffing. Arrange the mushrooms bottom side up on a parchment paper lined baking sheet.
- Add shrimp, green onions, garlic cloves, jalapeno pepper, salt, pepper, and crushed red pepper flakes (optional) in a food processor. Pulse until everything is chopped small, making sure not to process too much (avoid the mixture becoming pureed).
- Place the softened cream cheese into a small/medium bowl. Add the shrimp mixture and gently combine until no large chunks of cream cheese remain and everything is incorporated.
- Spoon the mixture into the mushroom caps. A 1/2 tablespoon works well as a scoop, using more or less for the mushrooms depending on size. Fill the mushroom with a small heap on top, but avoid overfilling as the mixture may fall out as they bake.
- Sprinkle each mushroom with fresh shredded parmesan cheese.
- Bake at 350 for 15 minutes. Place under the broiler on high for 2-3 minutes until the tops are golden brown.
Notes
- If making ahead, finish everything except baking. These can be made 24 hours before baking. Just store in a covered container in the refrigerator and bake prior to serving.
- If you do not have a food processor, just finely chop all ingredients that would be processed and mix together by hand.
- To be sure the shrimp mixture is adequately cooked, use a cooking thermometer to verify the internal temperature is 145 deg F or over. The chunks of shrimp will appear pink in color when cooked through.