Shrimpcargot Recipe -
Shrimpcargot Recipe
  • READY IN 30 mins


Recipe by  

"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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Ingredients Edit and Save

Original recipe makes 6 pieces Change Servings
  • PREP

    15 mins
  • COOK

    15 mins

    30 mins


  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.
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Reviews More Reviews

Most Helpful Positive Review
Apr 30, 2008

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
Feb 15, 2011

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 overpowered both the garlic butter and the shrimp.

May 11, 2008

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! ;)

May 02, 2008

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!

Aug 26, 2008

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 the garlic butter in which I cooked the shrimp, placed a teaspoon of the crumb mixture on each mushroom cap, curled a shrimp on top and then added the cheese. There weren't any left by the end of the night.

Sep 14, 2009

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 told me, definitely saute the mushrooms in the butter (with a crushed clove of garlic) before then sauteing the shrimp & minced garlic. I slightly undercook the shrimp so that it won't become overcooked in the baking. I have used both baby bellas (cremini) & regular white button mushrooms ~ equally delicious! I've also used many different cheese combinations: only mozz.(which I find rather bland by itself, but still good); Kasseri cheese, which is a tangy, sharp cheese that tastes like a combination of Parmesan, Swiss, & mellow Monterey Jack; mozz. mixed with the assertive Kasseri; mozz. with sharp cheddar; mozz. with Parmesan; Monterey jack. Every combination - except all-cheddar - was nearly as delicious as my favorite: baby bellas + Kasseri cheese (with or without the mozz.). For serving, I strongly suggest to separate the mushrooms either after topping with cheese or after baking (the latter is harder because it's hot & you want to serve it quickly while hot) ~ so that guests won't have the cooling cheese pull off the cheese from other mushrooms. I put only a speck of garlic butter on the filled mushrooms, so that the appetizer does not drip while being eaten. Or else bake & serve this in individual ramekins, so guests can drip onto their own plate. A serving is 2? I think not!

Jul 24, 2008

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 are great! I only used at most 2 TBSP butter and a dash of EVOO just to lighten it up a little, but other than that the ingredients remained the same. After consulting w/ambi, I put the shroom caps (large Portabellas) in the oven for about 10 min first, then proceeded to fill and bake them. Following the advice of prior reviewers, I broiled for about 2 min to get the tops golden brown. My only *complain*, if you will, w/these is they're not real easy to eat (and get a bite of everything). When I make them again (notice, I said "when"), I may chop the shrimp for eating ease. Oh yeah, don't be an idiot like me and forget to take the tails of the shrimp....THANKS for a keeper, ambi!

Aug 02, 2008

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 oven in my cast iron. A huge hit and a great appetizer to our steak dinner. Thanks, ambi!


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  • Calories
  • 203 kcal
  • 10%
  • Carbohydrates
  • 2.4 g
  • < 1%
  • Cholesterol
  • 108 mg
  • 36%
  • Fat
  • 17 g
  • 26%
  • Fiber
  • 0.4 g
  • 2%
  • Protein
  • 11.1 g
  • 22%
  • Sodium
  • 202 mg
  • 8%

* Percent Daily Values are based on a 2,000 calorie diet.

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