Mushrooms stuffed with creamy shrimp Alfredo, baked to golden perfection. Savory, elegant, and perfect for gatherings.
# Components:
→ Mushrooms
01 - 12 large white or cremini mushrooms, stems removed and reserved
02 - 1 tablespoon olive oil
03 - pinch of salt
04 - pinch of black pepper
→ Shrimp Filling
05 - 7 ounces small shrimp, peeled and deveined
06 - 1 tablespoon unsalted butter
07 - 2 garlic cloves, minced
08 - 1 tablespoon shallot, finely diced (optional)
09 - reserved mushroom stems, finely chopped
10 - 1/4 cup heavy cream
11 - 1/4 cup grated Parmesan cheese
12 - 2 ounces cream cheese, softened
13 - 1 tablespoon fresh parsley, chopped
14 - 1/4 teaspoon black pepper
15 - pinch of ground nutmeg (optional)
→ Topping
16 - 1/4 cup grated mozzarella cheese
17 - 2 tablespoons gluten-free or regular breadcrumbs (optional)
# Method steps:
01 - Preheat oven to 400°F. Line baking sheet with parchment paper.
02 - Clean mushrooms, remove stems, and finely chop reserved stems.
03 - Toss mushroom caps with olive oil, salt, and pepper. Arrange with cavities facing upward on lined baking sheet.
04 - Melt butter in skillet over medium heat. Sauté garlic, shallot, and chopped mushroom stems for 2 to 3 minutes until softened.
05 - Add shrimp to skillet and cook for 2 to 3 minutes until pink and opaque. Remove from heat and chop shrimp into small pieces.
06 - Mix shrimp mixture in a bowl with heavy cream, Parmesan cheese, cream cheese, parsley, black pepper, and nutmeg until well combined.
07 - Spoon shrimp Alfredo mixture evenly into mushroom cavities.
08 - Top each stuffed mushroom with mozzarella cheese and breadcrumbs, if using.
09 - Bake mushrooms for 15 to 18 minutes, until caps are tender and tops are golden.
10 - Garnish with additional parsley and serve warm.
