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Mushroom Caps Stuffed with Shrimp

Mushroom caps can be filled with anything. In this recipe, shrimp fills in nicely.
Course Appetizer
Cuisine All-American
Keyword mushrooms, small shrimp
Servings 8 serving
Calories 105kcal
Author Lynn / Turnips 2 Tangerines


  • 16 ounces  mushrooms, stems removed and wiped clean of any dirt
  • 1 tablespoon olive oil
  • 1/3 cup  sliced green onion (set aside 2 tablespoons for garnish)
  • 1/4 cup diced celery
  • 2 garlic cloves minced
  • 3 ounces cream cheese, softened
  • 1 4 oz can tiny shrimp, drained
  • 1/2 teaspoon lemon zest
  • 1/4 teaspoon dried thyme leaves
  • 1/4 teaspoon smoked paprika
  • 2 tablespoons panko breadcrumbs
  • salt and pepper, to taste
  • 1/2 cup shredded Parmesan cheese


  • Preheat oven to 350º
  • Heat oil in a large, heavy skillet over medium-high heat.
  • Add onion, celery and garlic. Saute until tender, about 5 minutes. Add cream cheese, stir until soften.
  • Place cream cheese mixture into a medium bowl; mix in shrimp, lemon zest, thyme, paprika, and panko breadcrumbs. Season filling to taste with salt and pepper. Arrange mushrooms, gill side up, on an oiled baking sheet. Generously mound filling in mushrooms, pressing filling down slightly. Sprinkle with Parmesan cheese.
  • Bake mushrooms until tender about 20 to 30 minutes.


Serving: 1g | Calories: 105kcal | Carbohydrates: 5g | Protein: 5g | Fat: 7g | Saturated Fat: 3g | Cholesterol: 18mg | Sodium: 166mg | Potassium: 241mg | Fiber: 1g | Sugar: 2g | Vitamin A: 335IU | Vitamin C: 3mg | Calcium: 100mg | Iron: 1mg