Classic Spinach and Shrimp Stuffed Mushrooms
Indulge in these savory Classic Spinach and Shrimp Stuffed Mushrooms, featuring tender mushroom caps generously filled with a creamy, flavorful mixture of spinach, succulent shrimp, and cheeses. Perfect as an appetizer or a light meal, these baked delights are sure to impress.
Equipment
- Oven
- Large Skillet
- Medium bowl
- Baking sheet
Ingredients
Mushroom Mixture
- 1 pound cremini or white button mushrooms large, stems removed
- 10 ounces fresh spinach chopped
- 1 pound medium shrimp peeled, deveined, and finely chopped
- 2 cloves garlic minced
- 1 small shallot minced
- 4 ounces cream cheese softened
- 1/2 cup grated Parmesan cheese
- 1 tablespoon fresh lemon juice
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 1/4 teaspoon red pepper flakes optional
- 2 tablespoons olive oil
Instructions
Preparation
- Preheat your oven to 375°F (190°C), then clean the mushroom caps with a damp cloth and finely chop their removed stems.
- Heat 1 tablespoon of olive oil in a large skillet, sauté minced shallot and chopped mushroom stems until soft, then add minced garlic and wilted spinach. Remove from heat, cool, and squeeze out excess liquid.
- In a separate pan, heat the remaining 1 tablespoon of olive oil and quickly sauté the finely chopped shrimp until just pink.
- Combine the cooled spinach mixture, cooked shrimp, softened cream cheese, Parmesan cheese, lemon juice, salt, black pepper, and optional red pepper flakes in a medium bowl, mixing everything thoroughly.
- Spoon the prepared filling generously into each mushroom cap and arrange them on a baking sheet.
- Bake for 18-22 minutes, or until the mushrooms are tender and the filling is golden brown and bubbly.
Notes
Ensure not to overcook the shrimp, as it will continue to cook in the oven. For a spicier kick, increase the amount of red pepper flakes to taste. Leftovers can be stored in an airtight container in the refrigerator for up to 3 days and reheated gently.