Shrimp Scampi Stuffed Mushroom Caps
Indulge in the ultimate party appetizer with these Shrimp Scampi Stuffed Mushroom Caps, a dish that combines the briny sweetness of shrimp with the rich, buttery flavors of classic scampi. Juicy mushroom caps serve as the perfect edible vessels, filled to the brim with a savory mixture of sautéed shrimp, garlic, parsley, and a hint of fresh lemon juice. Topped with a crispy Parmesan breadcrumb crust and drizzled with melted butter, each bite is a tantalizing contrast of tender and crunchy textures. Perfectly baked and garnished with fresh parsley, this elegant yet easy-to-make appetizer is ideal for everything from holiday gatherings to romantic dinners. Ready in just 40 minutes, these stuffed mushroom caps are sure to impress as they combine timeless flavors with gourmet appeal.
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Recipe Information
Ingredients
- 12 pieces Large mushroom caps (such as white or cremini)
- 4 tablespoons Butter
- 4 cloves Garlic cloves, minced
- 1 cup Raw shrimp, peeled, deveined, and chopped
- 2 tablespoons Fresh parsley, chopped
- 1 tablespoon Fresh lemon juice
- 0.5 cup Breadcrumbs
- 0.25 cup Parmesan cheese, grated
- 1 tablespoon Olive oil
- 0.5 teaspoon Salt
- 0.25 teaspoon Black pepper
Instructions
Preheat your oven to 375°F (190°C).
Clean the mushroom caps by wiping them with a damp paper towel and removing the stems. Set the caps aside and discard the stems or save them for another use.
In a large skillet, melt 2 tablespoons of butter over medium heat. Add the minced garlic and sauté for 1-2 minutes until fragrant, being careful not to burn the garlic.
Add the chopped shrimp to the skillet and cook for 2-3 minutes or until pink and opaque. Stir in 1 tablespoon of parsley, the lemon juice, salt, and pepper. Remove from heat and set aside.
In a mixing bowl, combine the breadcrumbs, grated Parmesan, and 1 tablespoon of olive oil. Mix until evenly coated and set aside.
Place the mushroom caps on a baking sheet, cavity side up. Spoon the shrimp scampi mixture into each mushroom cap, filling them generously.
Sprinkle the breadcrumb and Parmesan mixture evenly over the top of the stuffed mushrooms.
Melt the remaining 2 tablespoons of butter and drizzle over the mushrooms to enhance the golden crust.
Bake in the preheated oven for 15-20 minutes, or until the mushrooms are tender and the tops are golden brown.
Remove from the oven and garnish with the remaining 1 tablespoon of chopped parsley before serving. Serve warm and enjoy!
Nutrition Facts
Calories |
1105 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 71.4 g | 92% | |
| Saturated Fat | 32.5 g | 162% | |
| Polyunsaturated Fat | 2.7 g | ||
| Cholesterol | 535 mg | 178% | |
| Sodium | 2962 mg | 129% | |
| Total Carbohydrate | 54.9 g | 20% | |
| Dietary Fiber | 5.1 g | 18% | |
| Total Sugars | 5.8 g | ||
| Protein | 72.2 g | 144% | |
| Vitamin D | 2.3 mcg | 12% | |
| Calcium | 390 mg | 30% | |
| Iron | 5.3 mg | 29% | |
| Potassium | 1478 mg | 31% | |
*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.
