Shrimp Stuffed Mushrooms

4.93 from 14 votes

This shrimp stuffed mushrooms recipe is easy to make and incredibly flavorful! A hearty, yet light appetizer that is packed with shrimp, spinach, cream cheese, and seasoned croutons. Make them ahead of time and bake when ready to serve!

Prep Time25

Cook Time15

Total Time40

Course: Appetizer

Cuisine: American

Servings: people

Calories: 159kcal

Author: Amanda Mason

Ingredients

12 -14 cremini mushrooms
½ cup shredded cheese, Mexican blend
⅓ cup cream cheese, whipped
¼ cup Parmesan cheese, finely grated
½ teaspoon garlic powder
½ teaspoon onion powder
2.5 ounces pre-cooked shrimp, about 8 medium shrimp
¼ cup spinach, fresh or frozen, chopped
½ Tablespoon chives, chopped
⅓ cup seasoned croutons, crushed

Instructions

Preheat the oven to 375°F.
Line a cookie sheet with parchment paper.
Remove the stems from the mushrooms and put the mushroom caps on the cookie sheet.
Put ⅓ cup of cream cheese, ¼ cup grated Parmesan cheese, ½ cup shredded cheese, ½ teaspoon garlic powder, and ½ teaspoon onion powder in a medium mixing bowl.
Chop the pre-cooked shrimp into small pieces.
Chop all 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 seasonings and then stir these ingredients to combine them.
Put a spoonful of the filling into 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.
When done, remove the shrimp stuffed mushrooms from the oven and allow to cool for 5 minutes and then serve.

Notes

- Toss Mushrooms in Oil Before Stuffing - try tossing the mushrooms in olive oil before putting them on the cookie sheet. That way they don't shrivel up quite so much.

- Frozen Spinach - if you use frozen spinach pat it dry with paper towels to get rid of the excess water.

- Whipping Cream Cheese - the best way to whip cream cheese is to let it soften at room temperature for about 15 minutes. Then, put the softened cream cheese in a mixing bowl. Use an electric mixer on medium speed to beat the cream cheese until it becomes light and fluffy, usually about 2-3 minutes.

- Applying the Breadcrumbs - the best way to get the breadcrumbs onto the mushrooms without making a huge mess is to place them in a bowl and roll the mushrooms in the mixture.

- Stuff Ahead of Time ̶ you can cover and refrigerate the stuffed mushrooms until you’re ready to bake. It’s best to bake them the same day you stuff them, but you can make them early in the day and then cook them in the oven a few minutes before guests arrive.

- Doubling the recipe - If you’re hosting a crowd or want to have some leftovers, feel free to double the recipe.
  - To reheat in the air fryer, heat for 3-5 minutes or until they are warmed through and the filling is hot.
  - To reheat in the oven, cook at 350°F until warmed through and the filling is hot.

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