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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!

Course Appetizer
Cuisine American
Keyword shrimp stuffed mushrooms recipe
Prep Time 15 minutes
Cook Time 15 minutes
Total Time 30 minutes
Servings 16 mushrooms
Calories 60 kcal
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

Instructions

  1. 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.

  2. 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.

  3. Remove skillet from heat and allow to cool slightly.

  4. Meanwhile, in a medium bowl stir together cream cheese, Parmesan, and basil.

  5. 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.

  6. Evenly stuff mushroom caps with filling, topping each with a reserved shrimp.

  7. Drizzle any remaining pan sauce over mushrooms. Bake at 400 degrees for 10 minutes. Allow to cool slightly before serving.

Nutrition Facts
Shrimp Scampi Stuffed Mushrooms
Amount Per Serving
Calories 60 Calories from Fat 27
% Daily Value*
Total Fat 3g 5%
Saturated Fat 1g 5%
Cholesterol 61mg 20%
Sodium 212mg 9%
Potassium 98mg 3%
Total Carbohydrates 2g 1%
Protein 5g 10%
Vitamin A 2.5%
Vitamin C 1.9%
Calcium 4.9%
Iron 3.9%
* Percent Daily Values are based on a 2000 calorie diet.