Shrimp Scampi Stuffed Mushrooms By Kelly Miller • June6,2016 • Updated January 16, 2019 • 1 Comment 18.2K 33 Jump to Recipe Easy frozen shrimp scampi with panko bread crumbs, green onion, cream cheese, and parmesan stuffed into white mushrooms and topped with shrimp. These are the perfect bite size summer meal or appetizer recipe! Summer has officially begun here in the Miller household! Silas’ last day of first grade was today and Wesley had finished his year of preschool two weeks ago, so you could say these kids were excited this afternoon – but that would be a MAJOR understatement! This is the first summer that Silas is a reader. Last year he had done really well to learn his Kindergarten sight words and didn’t complain *too much* when we had him take a break from playing and practice them. We did our best to follow the reading incentive at the local library, but it was mainly us reading to him. This year I know, as a former teacher, how vitally important it is to keep him active with reading during the summer. Thankfully, he is really starting to enjoy reading on his own! Our local library is holding all sorts of fun summer activities to get the kids excited over reading, and I’ve FILLED our calendar for the next 2 1/2 months. Between library trips, daily reading time, and trips to the local amusement park, that leaves very little time spent in the kitchen cooking! I’m looking for some really yummy, but quick meals that I can make with limited time on my hands. These Shrimp Scampi Stuffed Mushrooms are the perfect summer dinner or appetizer! We really enjoy fun, bite-sized dinners in the summer paired with fresh fruit or a salad. Of course these are absolutely perfect for parties, too – each bite is bursting with shrimp scampi flavor! I wish you could reach through the screen and grab one of these guys, they taste absolutely amazing! Shrimp Scampi Stuffed Mushrooms Easy frozen shrimp scampi with panko bread crumbs, green onion, cream cheese, and parmesan stuffed into white mushrooms and topped with shrimp. These are the perfect bite size summer meal or appetizer recipe! No ratings yet Print Pin Rate Course: AppetizerCuisine: AmericanKeyword: shrimp stuffed mushrooms recipe Prep Time: 15 minutes minutesCook Time: 15 minutes minutesTotal Time: 30 minutes minutes Servings: 16 mushrooms Calories: 60kcal Author: Kelly Miller Ingredients▢ 16 whole white mushrooms▢ 12 oz pkg frozen shrimp scampi▢ 1/2 cup Italian seasoning Panko bread crumbs▢ 1/4 cup green onion sliced▢ 4 oz cream cheese room temperature▢ 2 tbsp grated Parmesan cheese▢ 1 tbsp fresh basil minced InstructionsWash mushrooms well and remove stems. Chop enough stems to fill a 1/4 cup measuring cup, discard the rest. Place caps onto a lined cookie sheet and set aside.Heat a large skillet over medium high heat. Add frozen shrimp scampi and chopped mushroom stems. Saute for 5-4 minutes or until shrimp is almost cooked through. Add bread crumbs and green onion and saute an additional 1-2 minutes, or until the bread crumbs are golden brown and the shrimp is cooked.Remove skillet from heat and allow to cool slightly.Meanwhile, in a medium bowl stir together cream cheese, Parmesan, and basil.Reserve 16 shrimp from the scampi mixture to a small bowl. Pour the remaining shrimp scampi mixture into the cream cheese mixture and blend well.Evenly stuff mushroom caps with filling, topping each with a reserved shrimp.Drizzle any remaining pan sauce over mushrooms. Bake at 400 degrees for 10 minutes. Allow to cool slightly before serving. NutritionCalories: 60kcal | Carbohydrates: 2g | Protein: 5g | Fat: 3g | Saturated Fat: 1g | Cholesterol: 61mg | Sodium: 212mg | Potassium: 98mg | Vitamin A: 125IU | Vitamin C: 1.6mg | Calcium: 49mg | Iron: 0.7mg Tried this recipe?Follow me @mostlyhomemademom or tag #MostlyHomemadeMom! 18.2K 33
Nikki Krakauer a.k.a. “ JustTabandMe” says December 19, 2018 at 9:48 pm Boy!!! You think like me! I used to feel guilty if I fixed myself a bunch of appetizers for dinner!! No more! As long as you vary it hitting each food group your family need, I say “why not”! I LOVE this recipe, which I made just today! I confess, though, I used all the mushroom stems. I hate to toss them, even though I compost. It just seems such an ignominious way to die. I have GOT to stop talking to my mushrooms ?, as I fix them! Blessings!!! Reply