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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
: 105 kcal
  • 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
  1. Preheat oven to 350º
  2. Heat oil in a large, heavy skillet over medium-high heat.
  3. Add onion, celery and garlic. Saute until tender, about 5 minutes. Add cream cheese, stir until soften.
  4. 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.
  5. Bake mushrooms until tender about 20 to 30 minutes.
Nutrition Facts
Mushroom Caps Stuffed with Shrimp
Amount Per Serving (1 g)
Calories 105 Calories from Fat 63
% Daily Value*
Fat 7g11%
Saturated Fat 3g19%
Cholesterol 18mg6%
Sodium 166mg7%
Potassium 241mg7%
Carbohydrates 5g2%
Fiber 1g4%
Sugar 2g2%
Protein 5g10%
Vitamin A 335IU7%
Vitamin C 3mg4%
Calcium 100mg10%
Iron 1mg6%
* Percent Daily Values are based on a 2000 calorie diet.