Shrimp Rockefeller Stuffed Mushrooms with Parmesan Crumbs
Elevate your appetizer game with these irresistible Shrimp Rockefeller Stuffed Mushrooms with Parmesan Crumbs. Juicy mushroom caps are filled with a decadent mixture of tender shrimp, garlicky sautéed spinach, and creamy Parmesan-infused filling, then crowned with a golden, buttery topping of panko breadcrumbs and a hint of zesty lemon. Each bite delivers a luxurious blend of flavors and textures, perfect for impressing guests at gatherings or serving as an elegant side dish. With just 20 minutes of prep and an easy bake in the oven, this savory, seafood-inspired twist on the classic Rockefeller dish is as quick to make as it is impressive.
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Recipe Information
Ingredients
- 16 pieces large white or cremini mushrooms
- 3 tablespoons butter
- 2 cloves garlic, minced
- 8 ounces raw shrimp, peeled, deveined, and chopped
- 4 cups fresh spinach, chopped
- 4 ounces cream cheese, softened
- 1 cup Parmesan cheese, grated (for filling)
- 0.5 cup Parmesan cheese, grated (for topping)
- 0.5 cup panko breadcrumbs
- 2 tablespoons olive oil
- 1 teaspoon lemon zest
- 0.5 teaspoons salt
- 0.5 teaspoons black pepper
Instructions
Preheat your oven to 375°F (190°C). Line a baking sheet with parchment paper or foil.
Carefully remove the stems from the mushrooms and set the caps aside. Finely chop the stems and reserve them for the filling.
In a large skillet, melt 2 tablespoons of butter over medium heat. Add the minced garlic and chopped mushroom stems, cooking for 2-3 minutes until softened and fragrant.
Add the chopped shrimp and cook until just pink, about 3-4 minutes. Stir in the spinach and cook until wilted, about 2 minutes.
Lower the heat and mix in the cream cheese until melted and combined. Stir in 1 cup of grated Parmesan cheese, salt, and black pepper. Remove the skillet from heat and set aside to cool slightly.
Spoon the shrimp and spinach mixture generously into each mushroom cap, creating a slight mound in the center.
In a small bowl, mix the panko breadcrumbs, 0.5 cup of Parmesan cheese, lemon zest, and the remaining 1 tablespoon of melted butter. Sprinkle this mixture evenly over the stuffed mushrooms.
Drizzle the stuffed mushrooms with olive oil to enhance the crispiness of the topping.
Arrange the mushrooms on the prepared baking sheet and bake for 20-25 minutes, or until the mushrooms are tender and the topping is golden brown.
Remove from the oven and allow to cool slightly. Serve warm as an appetizer or savory side dish.
Nutrition Facts
Calories |
271 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 18.5 g | 24% | |
| Saturated Fat | 9.7 g | 48% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 92 mg | 31% | |
| Sodium | 623 mg | 27% | |
| Total Carbohydrate | 11.4 g | 4% | |
| Dietary Fiber | 1.6 g | 6% | |
| Total Sugars | 2.7 g | ||
| Protein | 17.3 g | 35% | |
| Vitamin D | 0.3 mcg | 1% | |
| Calcium | 282 mg | 22% | |
| Iron | 2.2 mg | 12% | |
| Potassium | 478 mg | 10% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
