Shrimp Stuffed Mushrooms

Shrimp Stuffed Mushrooms

These little guys are fun finger food, self contained and perfect to bring to a winter potluck for sharing. I get a LOT of requests for these. They are full of protein & super delicious!

When you are shopping for the portobello mushrooms look for larger plump mushrooms that can withstand a lot of stuffing, cuz the stuffing is where itʼs at!

(This version uses shrimp but you could also use lobster or crab meat.)

  • 1 Pint baby portobello mushrooms
  • 1/2 lb. cooked shrimp, chopped very fine
  • 1-2 tbs Olive Oil
  • 1/4 c. Parsley, finely chopped
  • 3 cloves garlic, minced
  • 1/2 c. shallot or onion, finely chopped
  • 1/2 stick celery chopped fine or dash of celery salt
  • 1/4 c. Mayonnaise
  • 1/8 c. parmesan cheese
  • 2/3 c. bread crumbs
  • 1/4 tsp. lemon zest
  • Salt and Pepper to taste
  • Lemon wedges (to garnish plate and squeeze over top before eating, if desired)
  1. Remove the mushrooms from their packaging and use a damp paper towel to gently clean the mushrooms of any dirt. You donʼt want to run them under the water, as they will become mushy when you bake them.
  2. Next, carefully take off the stem and use a sharp pick to scoop out some of the mushroom “meat” to make a nice hole for stuffing. Be careful not to poke through the cap.
  3. (RESERVE the edible part of the stem and the stuff you scoop out for the vegan version.)
  4. Sauté garlic and shallot in the olive oil with a dash of salt and pepper on low heat until tender. (Hint: add the oil, garlic and shallot in the pan at the same time while the pan is cold so that the garlic doesn’t brown.)
  5. In a large bowl combine all ingredients and mix well. Now dig in and use your hands to form the stuffing into little balls and stuff each mushroom.
  6. Place the mushrooms in a shallow baking dish. Bake at 325 degrees for about 20 min and then broil for a few minutes to brown the stuffing. Plate with lemon slices and enjoy!

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