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!
Servings 16 mushrooms
- 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
Wash 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.
Calories: 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