Recipe by Kara Smith
"My mom makes these mushrooms every year for the holidays and there are NEVER any leftovers! They are the best stuffed mushrooms I have ever had. I now make them any time I go to a holiday party."
Watch video tips and tricks
white mushrooms, stems removed
1 (4 ounce) can
small shrimp, rinsed, drained and broken up
chive and onion flavored cream cheese
garlic powder, or to taste
Louisiana-style hot sauce, or to taste
grated Romano cheese
Skipped the step of parboiling the mushrooms - I just lightly rubbed them with olive oil. Loved the cream cheese/shrimp mixture - I used medium shrimp as I like their flavor better than the tiny shrimp, regular cream cheese, chopped fresh chives and just a tiny bit of minced onion. Romano cheese is quite pungent, so I used just a light sprinkling of Parmesan instead. A sprinkling of finely chopped fresh parsley prettied these up. Very good!
These were just ok. Nobody had seconds, nobody had leftovers (of which there were tons).
Kara, thank you for a wonderful recipe. I made these stuffed mushrooms exactly per the directions and ingredients given. They were absolutely wonderful and are now a permanent recipe for cocktail gatherings in our house. Everyone enjoyed them over the Christmas holiday and requests for the recipe were frequent. Thank you for a KEEPER!!!
I didn't simmer the mushrooms (just drizzled them with olive oil before the final baking) and I used regular cooked shrimp that I roughly chopped up. Great little appetizer - quick, easy and tasty! Thanks, Kara!
These are fantastic! Very easy to prepare and extremely tasty! I did parboil the mushrooms and I think it gave them great texture. These were gone when I brought the dish home and everyone raved about them! The only thing that I did differently was add a little Old Bay to the mixture and then sprinkle a Mozzarella and Provolone before baking! These are definitely the appetizers that I will take to events from now on! Very, very comparable to Red Lobster's seafood stuffed mushrooms!
A year later and these are still the very best appetizer I have ever made! Everyone who tries them, loves them! You simply cannot go wrong with this recipe!
Pretty darn good. I played with a bit since, I'm a simple cheese gal so substituted cheddar for Romano. Added minced red onions and a teaspoon of Old Bay seasoning. Very very tasty!
I used crab as they did not have any canned shrimp at Parkers. IT was GREAT! Ron oohed and ahhed about them. Definitely need to make them again and often. Try with the shrimp next!
These were very tasty. I think next time I would like to use frozen baby shrimp that retain their shape a little better. But the taste was delicious. My mushrooms were a little smaller than I expected but still turned out fine.
* Percent Daily Values are based on a 2,000 calorie diet.
Amazing Shrimp Stuffed Mushrooms
Serving Size: 1/10 of a recipe
Servings Per Recipe: 10
Amount Per Serving
Calories from Fat: 61
Everything you need to party like a leprechaun.
New for spring! Good-for-you food you’ll love to eat.
Delicious recipes, party ideas, and helpful cooking tips! Get a year of Allrecipes magazine for just $9.99!
Enjoy baked mushroom caps stuffed with a delicious vegetarian filling.
See how easy it is to make sensational stuffed mushrooms.
Baked mushrooms are stuffed with seasoned crabmeat.