Go Back
Shrimp-stuffed mushrooms generously topped with fresh herbs on a plate

Classic Shrimp-Stuffed Mushrooms with Herbs

These classic shrimp-stuffed mushrooms are packed with flavor from fresh herbs, garlic, and cheese, making them a perfect appetizer for any occasion.
Print Recipe Pin Recipe
Prep Time 20 minutes
Cook Time 20 minutes
Total Time 40 minutes
Servings: 4 servings
Calories: 180
Ingredients Equipment Method Notes

Ingredients
  

Main Ingredients
  • 12-15 count large button or cremini mushrooms stems removed (about 1 lb)
  • 0.5 lb raw shrimp, peeled and deveined medium-size work best
  • 2 Tbsp unsalted butter
  • 1 Tbsp extra-virgin olive oil
  • 2 count cloves garlic minced
  • 1 Tbsp fresh parsley finely chopped
  • 1 Tbsp fresh thyme leaves or ½ tsp dried
  • 0.5 count lemon zest
  • 1 Tbsp lemon juice
  • 0.25 cup panko breadcrumbs or fine Italian bread crumbs
  • 0.25 cup freshly grated Parmesan cheese
  • 2 Tbsp cream cheese softened
  • Salt & freshly cracked black pepper to taste
Optional Garnish
  • chopped parsley extra
  • lemon-garlic aioli a drizzle of

Equipment

  • Baking sheet
  • Parchment paper
  • Skillet
  • Mixing bowl

Method
 

Preparation
  1. Preheat your oven to 375°F (190°C) and prepare a baking sheet by lining it with parchment paper.
  2. Heat butter and olive oil in a skillet over medium heat, then add minced garlic and sauté until fragrant (about 1 minute).
  3. Add shrimp to the skillet and cook until they turn pink and opaque, which takes about 2-3 minutes; remove from heat and chop the cooked shrimp into small pieces.
  4. In a bowl, combine the chopped shrimp with fresh parsley, thyme, lemon zest, lemon juice, panko breadcrumbs, Parmesan cheese, and softened cream cheese.
  5. Season the shrimp mixture with salt and pepper to taste, mixing thoroughly to combine all ingredients.
  6. Carefully spoon the shrimp mixture into each mushroom cap, ensuring they are generously filled.
Baking
  1. Arrange the stuffed mushrooms on the prepared baking sheet and bake for 15-20 minutes, or until the mushrooms are tender and the filling is lightly golden.
  2. Garnish with extra chopped parsley or a drizzle of lemon-garlic aioli, if desired, and serve immediately.

Notes

For best results, use fresh ingredients, especially the herbs and lemon. If you don't have fresh thyme, use half the amount of dried thyme. These mushrooms are best served warm, shortly after baking. Leftovers can be stored in an airtight container in the refrigerator for up to 2 days and reheated gently. You can adjust the spice level by adding a pinch of red pepper flakes to the shrimp mixture. If you prefer a richer flavor, you can use a bit more cream cheese or a splash of heavy cream in the filling. The size of the mushrooms may affect baking time, so keep an eye on them to ensure they don't overcook. Feel free to experiment with other cheeses like mozzarella or provolone for a different twist on the flavor. This recipe can be easily scaled up for larger gatherings or scaled down for a smaller appetizer portion.