Shrimp stuffed mushrooms

These shrimp stuffed mushrooms are one of my favorite appetizers to make for parties or holiday gatherings. Each bite is filled with juicy shrimp, toasted panko, and nutty parmesan — simple ingredients that taste elegant and satisfying.

Unlike most versions that turn soggy or rubbery, mine bake up tender and flavorful thanks to a quick pre-season with olive oil and white wine. It’s an easy trick that keeps the mushrooms from shrinking while adding subtle flavor and a perfect golden top.

Key Ingredient Notes

• White button mushrooms: Choose large, evenly sized ones so they cook at the same rate and hold plenty of filling.
• Olive oil & white wine: A small amount of olive oil coats the mushrooms to prevent drying, while the wine lightly flavors and fills their tiny air pockets.
• Shallot, garlic, & scallions: A mix of sweet shallot, pungent garlic, and fresh scallions builds flavor without adding extra moisture.
• Panko (gluten-free or regular): I tested a few versions and found that panko adds the best bite — lightly crisp and airy, perfect for an appetizer. It gives a subtle crunch and makes the filling feel more interesting in every bite.
• Shrimp: Use raw white shrimp, peeled and deveined for the cleanest flavor and best texture. Smaller shrimp tend to be naturally sweeter and give the stuffing a bouncy, delicate bite.
• Parmesan cheese: Adds nutty depth and forms a golden crust when baked, tying all the flavors together.

Cooking Tips for the Best Shrimp Stuffed Mushrooms

1. Prep the mushrooms properly: Start by wiping the mushrooms clean instead of rinsing — they’ll absorb water if soaked. Remove both the stems and gills to open up space inside the caps. This makes room for more filling and helps them cook evenly without trapping moisture underneath.

2. Lightly season, don’t soak: If you skip this step, the mushrooms will shrink and release a pool of liquid. Toss them with just a few tablespoons of olive oil and a splash of white wine — enough to coat, not drown. This thin layer fills the tiny air pockets and prevents the mushrooms from drying out or wrinkling while baking.

3. Choose the right type of filling: Wet, creamy fillings often melt into a puddle. My version uses raw shrimp, sautéed aromatics, and panko for a cleaner, firmer texture. The panko absorbs a little of the mushroom’s juice for flavor, while the mixture stays light and balanced instead of heavy or soggy.

4. Arrange for even cooking: Uneven results usually come from different mushroom sizes or overcrowding. Choose large white mushrooms of similar size and arrange them in a single layer. They can sit close together but should still have a little space for air to circulate so they roast, not steam.
5. Keep the shrimp tender: Finely chop raw shrimp into a sticky paste — this helps the mixture hold together naturally without eggs or cream. The shrimp cooks quickly in the oven, keeping the filling juicy and springy rather than dry or rubbery.
6. Bake at a higher heat for crisp tops: If the mushrooms look pale or soggy, the oven temperature is too low. Bake at 425°F (220°C) so excess moisture evaporates fast and the panko topping turns golden and crisp.
7. Let them rest before serving: Once out of the oven, give them a minute or two to rest. This helps the steam settle and keeps the caps from releasing extra moisture onto the plate.

Make-Ahead

If you can bake the mushrooms fresh on the same day, that’s always the best for texture. But if you’re bringing them to a party or want to get ahead on prep, here’s what you can do to save time without losing that crisp bite.

• Clean and prep the mushrooms first – Wipe them clean, remove the stems and gills, and store them unseasoned in an airtight container in the fridge for up to a day.
• Cook the aromatics ahead – Sauté the shallot, garlic, and scallion whites, then let them cool completely.
• Prepare the shrimp mixture separately – Finely chop the shrimp into a sticky paste and combine with the cooled aromatics. Keep this mixture covered in the fridge.
• Wait to add the panko – Don’t mix in the panko or parmesan until just before baking. If added too early, the panko absorbs moisture and loses its crunch — and that crisp texture is what makes these so good.
• Assemble and bake right before serving – When you’re ready to cook, toss the mushrooms with olive oil and wine, fold the panko into the shrimp mixture, stuff, and bake. This quick final step keeps everything fresh and perfectly textured.

What to serve with shrimp and mushroom bites

These stuffed mushrooms with seafood are rich and flavorful, so they pair perfectly with light, crisp sides and fun finger foods.

• You can serve the mushrooms on their own, but if you’d like a little extra flavor, try them with garlic chili sauce, wonton sauce, or sweet egg roll sauce.
• For a party platter, add rice paper dumplings, crispy rice sushi, charcuterie skewers, or bang bang salmon bites for a mix of textures and flavors that make any spread feel festive.

FAQs

Try these stuffed mushrooms next!

If you love these shrimp and mushroom bites, here are a few more variations to try:

• Keto Stuffed Mushrooms: with spinach, cream cheese, and artichoke for a rich, creamy bite.

• Air Fryer Stuffed Mushrooms: a quick French onion “soup”–inspired version with golden tops.
• Herb Stuffed Mushrooms: vegan and full of fresh, savory herbs for a lighter option.