Shrimp Spinach and Cheese Stuffed Mushrooms
Elevate your appetizer game with these irresistible Shrimp, Spinach, and Cheese Stuffed Mushrooms! Perfectly tender mushroom caps are filled to the brim with a decadent mixture of finely chopped shrimp, creamy cheeses, fresh spinach, and a hint of garlic, then baked to golden perfection. With just 20 minutes of prep time, this easy-to-make dish is packed with flavor and perfect for special occasions or casual gatherings alike. A sprinkle of smoky paprika adds a tantalizing finishing touch to these cheesy, savory bites. Serve them warm as a crowd-pleasing starter or a sophisticated side dish for your next dinner party.
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Recipe Information
Ingredients
- 12 pieces Large mushrooms (button or cremini)
- 150 grams Raw shrimp (peeled, deveined, and finely chopped)
- 1 cup Fresh spinach (chopped)
- 115 grams Cream cheese (softened)
- 1 cup Shredded mozzarella cheese
- 0.25 cup Grated Parmesan cheese
- 2 cloves Garlic (minced)
- 2 tablespoons Olive oil
- 0.5 teaspoon Salt
- 0.25 teaspoon Black pepper
- 0.5 teaspoon Paprika (optional, for garnish)
Instructions
Preheat your oven to 375°F (190°C). Line a baking sheet with parchment paper or lightly grease it with cooking spray.
Clean the mushrooms by wiping them gently with a damp paper towel. Carefully remove the stems and set the caps aside. Finely chop the stems and reserve them for the filling.
Heat 1 tablespoon of olive oil in a skillet over medium heat. Add the minced garlic and sauté for 1 minute until fragrant.
Add the chopped shrimp, mushroom stems, and spinach to the skillet. Cook for 3-4 minutes or until the shrimp turn pink and the spinach wilts. Remove from heat and let cool slightly.
In a mixing bowl, combine the cooked shrimp and spinach mixture with cream cheese, shredded mozzarella, Parmesan cheese, salt, and black pepper. Mix well until the filling is fully incorporated.
Brush the mushroom caps with the remaining 1 tablespoon of olive oil and arrange them on the prepared baking sheet, hollow side up.
Spoon the filling into each mushroom cap, pressing gently to pack it in neatly. Sprinkle a pinch of paprika on top of each stuffed mushroom if desired.
Bake the mushrooms in the preheated oven for 15-20 minutes, or until the mushrooms are tender and the cheese is melted and bubbly.
Remove from the oven and let them cool slightly before serving. Serve warm as an appetizer or side dish.
Nutrition Facts
Calories |
329 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 25.0 g | 32% | |
| Saturated Fat | 11.8 g | 59% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 117 mg | 39% | |
| Sodium | 679 mg | 30% | |
| Total Carbohydrate | 6.8 g | 2% | |
| Dietary Fiber | 1.4 g | 5% | |
| Total Sugars | 2.7 g | ||
| Protein | 21.7 g | 43% | |
| Vitamin D | 1.6 mcg | 8% | |
| Calcium | 338 mg | 26% | |
| Iron | 1.4 mg | 8% | |
| Potassium | 503 mg | 11% | |
*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.
