Shrimp Stuffed Mushrooms
These shrimp stuffed mushrooms are loaded with so much flavor and are super easy to make. Hearty and filling, yet still light and flavorful! Filled with shrimp, spinach, cream cheese, and seasoned croutons, they make the perfect appetizer! You can make them ahead of time and pop them in the oven when your ready to eat!
Servings: 4 people
- 12 -14 cremini mushrooms
- 2.5 ounces pre-cooked shrimp, about 8 medium shrimp
- ½ tsp garlic powder
- ½ tsp onion powder
- ¼ cup spinach, chopped
- ⅓ cup whipped cream cheese
- ½ cup shredded cheese , Mexican blend
- ½ Tablespoon chives, chopped
- ¼ cup finely grated Parmesan cheese
- ⅓ cup seasoned croutons , crushed
Preheat the oven to 375 degrees F.
Line a cookie sheet with parchment paper.
Remove the stems from the mushrooms and place the mushroom caps on the cookie sheet.
Put the cream cheese, parmesan cheese, and the shredded cheese in a medium mixing bowl.
Chop the pre-cooked shrimp into small pieces.
Chop the spinach and chives, making sure to remove the stems from the spinach.
Add the chopped shrimp and spinach to the bowl with the mixed cheeses and stir these ingredients to combine them.
Put a dollop of the filling in each mushroom cap.
Put the seasoned croutons in a plastic bag and use a rolling pin to crush the croutons.
Sprinkle the crushed croutons on top of the filled mushroom caps.
Bake for 15 minutes or until golden brown.
- Frozen spinach ̶ If you use frozen spinach pat it dry with paper towels to get rid of the excess water.
- Alternatives to shrimp ̶ In place of shrimp, you can use crab meat, chicken, or leave out the meat altogether and make these as cheese and spinach stuffed mushrooms.
- Use seasoned croutons ̶ This saves the time you would spend seasoning and toasting breadcrumbs or panko. You can find them in the salad dressing aisle labeled as seasoned croutons or Caesar croutons.
- Use garlic and onion powder ̶ A time saver instead of using fresh garlic and onion that need to be sauteed before adding to the cheese mix.
- Stuff them ahead of time ̶ Refrigerate them until you’re ready to bake them. It’s best to bake them the same day you stuff them, but you can make them early in the day and pop them in the oven a few minutes before guests arrive.
- Make these as an entrée ̶ This is a hearty appetizer and two or three of them alongside a salad makes a meal.
Calories: 159kcal | Carbohydrates: 4g | Protein: 11g | Fat: 11g | Saturated Fat: 6g | Cholesterol: 78mg | Sodium: 427mg | Potassium: 64mg | Fiber: 1g | Sugar: 1g | Vitamin A: 577IU | Vitamin C: 1mg | Calcium: 279mg | Iron: 1mg