Shrimp Stuffed Mushrooms - Tasty With Annie

If you’re looking for a show-stopping appetizer that feels fancy but comes together with ease, these Shrimp Stuffed Mushrooms are it.

Juicy mushroom caps are packed with a savory shrimp filling, kissed with garlic and aromatics, then topped with golden panko and Parmesan. The result? A bite-sized treat that’s crispy on the outside, tender on the inside, and bursting with flavor in every mouthful.

And the best part? They’re ready in just 30 minutes.

Why You’ll Love This Recipe

Elegant yet simple: They look impressive, but they’re easy enough for beginner cooks.
Crowd-pleaser: Perfect finger food for parties, holidays, or cozy nights in.
Great texture: Juicy mushrooms + tender shrimp + crispy panko + melty Parmesan = irresistible.
Customizable: Add crab, spices, or different cheeses for fun variations.
Make-ahead friendly: You can prep the mushrooms a day in advance, then bake just before serving.

Ingredients You’ll Need

These stuffed mushrooms require only a handful of ingredients, yet the flavors come together beautifully:

White button mushrooms: Choose large mushrooms so there’s plenty of room for stuffing. Try to get ones that are similar in size for even cooking.
Olive oil & dry white wine: Soaking the mushrooms in this mixture fills in air pockets, keeping them plump and preventing sogginess. Chicken stock works as an alternative to wine.
Shallot: Brings mild sweetness. Swap with yellow or sweet onion if needed.
Garlic: Fresh garlic pairs beautifully with seafood and gives the stuffing depth.
Scallions: The white parts are sautéed for flavor, while the green parts are folded in fresh for brightness.
Panko breadcrumbs: Light and airy with a crunchy bite. Use gluten-free or pork panko for a Keto version.
Shrimp: Use peeled and deveined shrimp (26–30 count per pound is ideal). Processing them into a paste helps bind the stuffing.
Parmesan cheese: Freshly grated Parmesan melts into the filling and forms a golden crust on top.
Salt & pepper: Simple seasonings that let the other flavors shine.

Substitutions & Variations

Portobello mushrooms: Make it a main dish by using larger caps. Just increase the baking time.
Add spice: Mix in red pepper flakes or cayenne for a little heat.
Shrimp & crab combo: Fold in lump crab meat for a luxurious twist.
Keto-friendly: Swap panko for pork panko to keep it low-carb.
Butter base: Sauté the aromatics in butter instead of oil for a richer flavor.
Herb boost: Finish with parsley, dill, or chives for a pop of freshness.
Citrus touch: A squeeze of lemon juice or zest before serving brightens everything up.

Step-by-Step Instructions

Prep the mushrooms.
Wipe mushrooms clean with a damp paper towel. Remove the stems and gently scoop out the gills with a spoon to make room for stuffing.
Soak for juiciness.
Place the caps in a bowl with olive oil and white wine. This rehydrates the mushrooms and keeps them plump when baked.
Cook the aromatics.
In a skillet over medium heat, sauté shallot, garlic, and the white parts of the scallions in olive oil. Stir in panko and cook until lightly toasted. Remove from heat, fold in the scallion greens, and let cool.
Make the shrimp filling.
Pulse shrimp in a food processor until it forms a sticky paste. Combine with the cooled panko mixture and half of the Parmesan.
Stuff the mushrooms.
Fill each mushroom generously with the shrimp mixture, mounding slightly on top. Sprinkle with remaining Parmesan.
Bake.
Arrange mushrooms snugly in a baking dish. Bake at 375°F (190°C) for 15–18 minutes, until golden brown on top.
Serve.
Garnish with parsley or lemon zest and enjoy while warm.

Pro Tips for Perfect Mushrooms

Soak before baking. Olive oil and wine prevent mushrooms from shrinking and turning rubbery.
Remove stems & gills. Creates more space for stuffing and prevents sogginess.
Make shrimp paste. This binds the filling and keeps it from falling apart.
Don’t skimp on the filling. Mushrooms shrink while baking, so stuff generously.
Extra Parmesan = extra flavor. It crisps into a golden crust that’s irresistible.
Bake in a snug dish. This keeps mushrooms upright and helps them cook evenly.

Dipping Sauce Ideas

These shrimp stuffed mushrooms are fantastic on their own, but a dipping sauce can take them over the top:

Garlic chili sauce: Smoky with a little heat.
Sweet egg roll sauce: Fruity and tangy.
Bacon aioli: Creamy, smoky, and rich.
Classic lemon aioli: Fresh and zesty to balance the richness.

What to Serve with Shrimp Stuffed Mushrooms

These bite-sized gems fit beautifully on an appetizer spread. Try pairing them with:

Vegetable bites: Bok choy dim sum, crispy rice paper dumplings, or roasted asparagus spears.
Protein appetizers: Bang bang salmon bites, lemon pepper wings, or seared scallops.
Drinks: Dry white wine, sparkling champagne, or a citrusy cocktail.

Final Thoughts

These Shrimp Stuffed Mushrooms are the kind of appetizer that make people think you spent hours in the kitchen, when really they take less than 30 minutes. With juicy mushrooms, a garlicky shrimp filling, crispy panko, and golden Parmesan, every bite is packed with texture and flavor.

Serve them hot from the oven, with a glass of wine in hand, and watch them disappear faster than you can make them.