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ambibambi 77

"After having these shrimp as an appetizer at a restaurant I have been trying to duplicate them. Serve with bread to mop up the extra yummy garlic butter!"
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30 m servings 203 cals
Serving size has been adjusted!

Original recipe yields 3 servings



  • Calories:
  • 203 kcal
  • 10%
  • Fat:
  • 17 g
  • 26%
  • Carbs:
  • 2.4g
  • < 1%
  • Protein:
  • 11.1 g
  • 22%
  • Cholesterol:
  • 108 mg
  • 36%
  • Sodium:
  • 202 mg
  • 8%

Based on a 2,000 calorie diet

See full nutrition

Nutritional Information

1 Serving
Servings Per Recipe:
Amount Per Serving
  • * Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
  • ** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
  • (-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.


  • Prep

  • Cook

  • Ready In

  1. Preheat oven to 325 degrees F (165 degrees C).
  2. Heat the butter and garlic in a skillet over medium heat until the butter begins to bubble. Stir in the shrimp, and cook until they just turn pink, about 3 minutes. Place one shrimp into each mushroom cap, and place into a small baking dish. Spoon the garlic butter into the mushroom caps, and sprinkle each with a pinch of mozzarella cheese.
  3. Bake in the preheated oven until the mushrooms are tender and the cheese is golden and bubbly, 10 to 15 minutes.


  1. 242 Ratings

Most helpful positive review

Great flavor, hubby gives it a big thumbs up. Since I used the large portabella caps, I used 2 shrimp on each. I also added just a bit of Italian bread crumbs on top. :)

Most helpful critical review

I made these for company and instead of using 1 large shrimp, I used about 3 small salad shrimp per mushroom. The end result was ok - but we found them a bit bland; the flavor of the mushroom o...

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Least positive

Great flavor, hubby gives it a big thumbs up. Since I used the large portabella caps, I used 2 shrimp on each. I also added just a bit of Italian bread crumbs on top. :)

This recipe KICKS A$$! I added some chopped flat-leaf to the garlic butter and broiled the cheese to get it brown. We LOVED them and each ate 4 huge ones! Thanks,ambi - you got a hit! ;)

Great idea with shrimps. I did the same as the last person, added breadcrumbs and also added chopped mushroom stem into butter & a little bit of oregano. Serve with Pinot Grigio and BAM!

I made these for an appetizer party, and everyone loved them. I increased the recipe to make 24. I precooked the mini-portabellas for five minutes upside down, mixed Italian breadcrumbs with th...

This is SO DELICIOUS! I have now made these at least once a month since May 2009. I now always make 1-2 dozen with the 1/4 cup butter (sometimes up to 1/2 olive oil). As 'ambibambi' herself tol...

I have to admit I was a little skeptical as I was making these that they would be flavorful enough; I kept thinking I could add a little X or a little Y, but I stayed true to the recipe and they...

Not that you need ANOTHER 5 stars to convince yourself to try this, but I'm giving it,anyway! :) This is wonderful. I used small shrimp and topped with Italian blend cheese and broiled in the ov...

this was so good! to make it a dinner i doubled it and served it with pesto pasta. i did follow the suggestions of some of the reviews and chopped the shrimp before i cooked it, baked 10 mins be...

Let me start off by saying I HATE shrimp. This was my first time cooking them and the recipe turned out good. I even ate some of this....and liked it. Next time i'm gonna dice up the shrimp befo...

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