Inspiration: This is one of those recipes that I’ve been making for years (I think we’ve made it as part of Brandon’s family’s Christmas Eve supper for the past three years now), yet it’s somehow never made it onto the blog. I’ve made a lot of stuffed mushrooms ever since I fell in love with mushrooms several years back, and in our opinion, nothing can hold a candle to these. They’re by far our favorite stuffed mushrooms (and I think that my brother-in-law, Brian, just might agree). With football playoffs in full swing, I thought that now would be a great time to finally post this recipe. We always love to do a fun appetizer spread for Superbowl Sunday in particular, and after looking at these pictures, I have a feeling that these will be making an appearance on our table that day for sure.
What We Loved: These mushrooms are rich, cheesy, and decadent. They’re defined by a wonderful bacon flavor that melds with the light, succulent flavor of fresh shrimp; the rich, browned flavor of sauteed onions; and a combination of velvety cream cheese and nutty, crispy Parmesan. The result is really just a perfect, intensely rich and flavorful combination. I feel like stuffed mushrooms are one of those dishes that just call for decadence, and these mushrooms definitely deliver.
Tips: I’ve made these using several different kinds of mushrooms (white stuffing mushrooms, baby cremini mushrooms, and large portabella mushrooms), and every kind that we’ve tried so far works wonderfully. I’ve found that smaller, appetizer-sized mushrooms are our favorite, but large, dinner-sized portabellas work just fine, too. Basically, this recipe will work as whatever you’re looking for, depending on which mushrooms you use – an appetizer, a side dish, or even a main course.
Shrimp and Bacon Stuffed Mushrooms
Source: Adapted from The Girl Who Ate Everything
About 24 ounces mushrooms (whichever kind you prefer – we like to use smaller white stuffing mushrooms or baby bellas – about 18 mushrooms total)
4 slices bacon, diced
½ Vidalia onion, finely diced
4 cloves garlic, minced
Kosher salt and black pepper
About 10 large shrimp, finely diced
6 ounces cream cheese
¾ cups fresh Parmesan cheese, finely grated
1. Rinse and clean the mushrooms, and cut out all of the stems. Finely chop the stems and set aside.
2. Cook the bacon in a saute pan until it renders some fat and is about halfway crisped.
3. Add the onion and the mushroom stem pieces to the pan. Season well with salt and pepper, and continue to cook until the water released from the mushrooms evaporates and the vegetables are softened and beginning to get nice and browned.
4. Add the garlic to the pan, and stir to combine. Remove the pan from the heat, and stir in the shrimp.
5. Mix in the cream cheese and Parmesan cheese.
6. Spoon the mixture into the mushrooms, and place them into a baking dish.
7. Bake at 350 degrees for about 20 minutes, until the filling cooks through and the mushrooms have released their moisture. If desired, turn the broiler on for a minute or two before the end of cooking to brown the top of the mushrooms.
8. Let sit for a few minutes before serving.