Shrimp stuffed mushrooms
by Shrimp stuffed mushrooms are an easy yet elegant appetizer perfect for the holidays! Tender and juicy mushrooms are filled with bouncy shrimp and aromatics topped with crispy panko and nutty parmesan. Pair with crisp white wine, bubbly champagne, or sake grapefruit cocktail!
Learn how to make stuffed mushrooms not rubbery with some simple tricks. If you love these stuffed mushrooms with seafood, give my Keto stuffed mushrooms with cream cheese, spinach, and artichoke, or these Paleo herb stuffed mushrooms a try!
Ingredients
These stuffed shrimp mushrooms achieve a wonderful depth of flavor and a luscious combination of textures with few, simple ingredients. This shrimp stuffing for mushrooms is simple yet rich in aromatics, crunchy panko, and nutty parmesan cheese. Here’s what you need:
- White button mushrooms: Select large mushrooms so they can hold more stuffing and make sure they are similar in size so that they cook evenly.
- Olive oil and dry white wine: Used to soak the mushrooms, which fills in air pockets to help keep mushrooms plump and juicy. You can also use chicken stock in place of white wine.
- Shallot: You can also use sweet onion or yellow onion.
- Garlic cloves: The garlic flavor works well with shrimp making it ideal for this seafood stuffing for mushrooms.
- Scallions: We sauté the white parts of the scallions as part of the shrimp stuffing for mushrooms and then fold in the green parts uncooked.
- Panko: Use gluten-free panko, rice panko, or regular panko. Panko is lighter in texture than breadcrumbs bud adds a nice crunch and soaks up moisture released by the mushrooms.
- Coarse sea salt and black pepper
- White shrimp: Buy them peeled and deveined to minimize prep time. Use smaller shrimp, about 26-30 per pound.
- Shredded parmesan cheese: Used as a topping to give the mushrooms a lovely golden crust when you bake them.
Substitutions and variations
- Use portobello mushrooms: For a more substantial dish, try shrimp stuffed portobello mushrooms. Adjust your cooking time as they take longer to bake.
- Spice things up: Add red pepper flakes to the mushroom stuffed shrimp mixture for added heat.
- Shrimp and crab: Add crab meat to the shrimp mixture for stuffed mushrooms with shrimp and crab, or replace the shrimp altogether if you prefer.
- Keep it Keto: Using low-carb pork panko will keep these stuffed mushrooms gluten free and Keto.
- Sauté in Butter: For a richer, more velvety flavor. Use grass-fed butter for Paleo stuffed mushrooms.
- Optional garnishes: Lemon juice and lemon zest can brighten the flavor of these mushrooms. Chop and sprinkle some parsley or other herbs for a pop of freshness.
How to make shrimp stuffed mushrooms
This shrimp stuffed mushrooms recipe comes together in just 30 minutes total time, and the cooking instructions are so easy. Just like with my steakhouse mushrooms, I’ve included a simple trick to prevent these shrimp stuffed mushroom caps from getting rubbery or soggy. Let’s get started!
- Clean and destem the mushrooms. Use a damp paper towel to remove any dirt, chop off the stems, and scoop out the gills with a small spoon to create more room for filling.
- Soak the mushrooms in a large bowl with olive oil and wine to fill up any air pockets. This is the trick to keeping your mushrooms plump and juicy—not rubbery or soggy.
- Sauté the aromatics and panko in a large skillet or pan over medium heat. Reserve the scallion greens to fold in once the heat has been turned off. Set aside to cool.
- Assemble the filling. Chop shrimp into a sticky paste using a food processor. Add to the cooled panko mixture along with Parmesan. Gently mix to combine well.
- Stuff the mushrooms. Use a small teaspoon to generously stuff mushrooms with the filling mixture, mounding on top. Sprinkle with additional parmesan.
- Bake and serve: Bake the mushrooms in a baking dish or on a baking sheet large enough to hold them all in a snug single layer. Bake until lightly browned and serve warm in a baking dish.
Tip: Removing the mushroom stems and gills before stuffing prevents excess moisture when baking that makes the caps soggy. You’ll also have more space to pack in tons of yummy filling. Your stuffed shrooms will look cleaner and way more tasty when they come out of the oven.
Dipping sauce ideas
These easy shrimp stuffed mushrooms taste great on their own, but they’re super fun with a dipping sauce, too! Sauces are ideal for an appetizer and wine spread. Here are some quick and easy sauces that pair well with these stuffed mushrooms with seafood:
- Garlic chili sauce is a smoky and savory dip with a bit of spice.
- Egg roll sauce is sweet and fruity and pairs well with any Asian appetizer.
- Bacon aioli is rich and creamy with garlicky and smoky notes that go well with shrimp!
How do you make stuffed mushrooms not soggy and rubbery?
Mushrooms contain a lot of moisture and air pockets inside. When cooked, they release liquid which causes shrinking and moisture loss, leading to a soggy, rubbery texture.
The key is rehydrating before cooking. Similar to my steakhouse mushrooms, soaking the mushroom caps in an olive oil and wine mixture helps them absorb more liquid. This plumps them up, retains moisture, and prevents excessive shrinking when baked, resulting in a perfectly juicy, melt-in-your-mouth texture.
Removing the gills and stems creates more room for the flavorful stuffing to act as a moisture-retaining sponge. You can even add the chopped mushroom stems to the filling for added flavor and a bigger yield!
How to make ahead, store, and reheat
This shrimp stuffed mushroom recipe is best enjoyed fresh to ensure the texture stays crisp and bouncy, not soggy. Here is how to prep the mushrooms in advance, store leftovers, and reheat:
- Make ahead: Clean the mushrooms, remove the stems, and scoop out the gills the day before cooking.
- Storage: Once cooked, store leftovers in an airtight container in the fridge for 2 to 3 days.
- Reheat: Loosely cover with saran wrap and microwave on medium for 1 minute. I don’t recommend reheating in the oven as this may dry out the shrimp.
What to serve with stuffed mushrooms with shrimp
These stuffed mushrooms would make a great addition to any meal or party spread. They are delightful paired with other appetizers and dipping sauces at parties. Here are some of my favorite vegetable and protein finger foods to serve alongside this mushroom stuffed shrimp dish.
- Veggie appetizers: Bok Choy Dim Sum with crunchy baby bok choy in a garlicky Paleo dim sum sauce, crispy baked rice paper egg rolls, or rice paper dumplings with sauce.
- Protein bites: Try these crispy caramelized yet juicy bang bang salmon bites or these seriously crispy air fryer lemon pepper wings with sticky lemon pepper sauce.
Expert tips
- Soak mushroom caps in an olive oil and wine mixture before stuffing. This fills in air pockets, keeping the mushrooms hydrated and plump for the maximum size and best texture.
- Remove stems and gills to eliminate excess moisture that leads to sogginess. This creates more interior room for stuffing and a cleaner presentation.
- Blend shrimp into a paste for a sticky texture that helps the stuffing adhere and bind together, preventing leaks.
- Add panko breadcrumbs for a nice crunch and to soak up flavorful juices like a sponge while bulking up the filling.
- Stuff mushrooms generously to prevent shrinkage and yield impressive appetizers.
- Sprinkle extra parmesan on top so it bakes into a crisp and rich golden-brown cheese crust.
- Arrange mushrooms snugly in a baking dish to promote even cooking and coloring for mushrooms that look and taste consistently amazing.
FAQs
Use large white or brown mushrooms with wide caps and thick walls to hold stuffing. Cremini, portobello, or baby portobello are all great choices.
Using a trick inspired by Ina Garten’s recipe, I always pre-soak mushroom caps to rehydrate them. Stuff generously with flavorful binding mixtures like panko to retain moisture. Bake open-side up on a rack until juicy but not wet. Let cool for 5 minutes before serving.
Overcooking causes excess moisture loss from mushrooms, leaving them shriveled and rubbery. Maintain juiciness by pre-soaking caps, binding stuffing well, not overpacking, and removing from the oven as soon as the tops brown. Let rest before serving.
More appetizer recipes you might like
If you enjoy this shrimp stuffed mushroom recipe, give some of my other healthy Asian appetizers a try! These are some of the most popular recipes on my blog, for good reason!
- Shrimp wontons with wonton sauce are a gluten-free take on classic Chinese dumplings.
- Keto dim sum made with juicy meatballs wrapped in sweet cabbage leaves.
- Daikon dumplings have a golden crispy low-carb outside with a soft juicy filling inside.
- Keto scallion pancakes made with cauliflower and taste light and yummy!
Shrimp stuffed mushrooms recipe
Ingredients
- 16 extra-large whole white button mushrooms
- 4 tbsp olive oil, divided
- 2.5 tbsp dry white wine
- 1 oz shallot, finely chopped, half of one medium
- 0.35 oz garlic cloves, finely minced, 2 large
- 3 bulb scallions, chopped
- ⅔ cup gluten-free panko, or rice panko, regular panko
- ½ tsp coarse salt, plus 2 pinches
- ¼ tsp ground black pepper
- 0.75 lb white shrimp, peeled and deveined, 26-30 count per pound
- ⅓ cup shredded parmesan cheese, plus more for topping
Instructions
- Preheat the oven to 425F.
- Clean mushrooms with a paper towel and remove the stems. Carefully scoop out gills using a small spoon to create more room for filling.
- In a large bowl, soak the mushrooms with 3 tbsp olive oil and wine. Make sure all mushrooms are in contact with the oil and the liquid. Set aside and toss periodically.
- Prepare the shallot and garlic. Dice the scallions and separate green and white parts.
- In a medium sized saute pan, saute the shallot, galirc, and white scallions parts with the remaining 1 tbsp oil for 15 seconds over medium heat. Season with 2 pinches salt then add the panko and saute for 10 seconds. Remove from heat and stir in scallion greens, ½ tsp salt, and ¼ tsp pepper. Transfer to a large bowl to cool.
- In a food processor, finely chop shrimp into a sticky paste. Add to cooled panko mixture along with Parmesan. Gently mix and combine well. You can take a small piece of filling and pan fry it on the stovetop to taste test the flavor before stuff it into the mushrooms.
- Using a small teaspoon to generously stuff mushrooms with shrimp mixture, mounding on top. Sprinkle with additional Parmesan on top. Use your hands to pat the cheese in.
- Arrange the mushrooms in a baking dish large enough to hold them all in a snug single layer. Bake in the middle rack for 15 minutes, until lightly browned on top.
- Carefully remove from oven and serve warm in baking dish.
Notes
- Soaking the mushroom caps in an olive oil and wine mixture helps them absorb more liquid. This plumps them up, retains moisture, and prevents excessive shrinking when baked, resulting in a perfectly juicy, melt-in-your-mouth texture.
- Use a small teaspoon to remove the mushrooms’ gills and stems before stuffing. This creates more room for the flavorful stuffing to act as a moisture-retaining sponge.
Nutrition
Made a dish and love it? Please remember to rate the recipe and leave a comment in the comment section below! It helps my blog grow organically so I can continue sharing free and awesome content with you. Thank you!
These were delicious! Soaking the mushrooms really made a great difference.
Thank you, Joan.
Can you please tell me if you use raw shrimp or cooked shrimp? Thank you.
They are raw. I rarely use cooked shrimp in my recipes.