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.
WOW! Those look amazingly delicious! Must give this recipe a try!
Thanks! We sure love them :)
These look so amazingly delicious! I love stuffed mushrooms, but I’ve never tried them with shrimp – I bet that would taste amazing. Definitely putting this on my list of must-try appetizers for the next time I have a dinner party!
Thank you, Sara! I hope that you like them if you give them a try.
is going to be making these for a get together tonight!!! I am excited, stuffed mushrooms is a new found fav of mine!!
I hope that you enjoyed them! Those are one of our favorites to make for get-togethers :)
Hi Carrie, I just thought I would let you know that I made these for a get together not long ago and my boyfriend who is a 5 Star Chef thought they were amazing… they are also a request for Christmas dinner!!
Wow, well that’s a nice compliment! That made my day, thanks! :) So glad that you both enjoyed them!
Made these for Easter Sunday, delicious! Big hit, even the people who didn’t eat mushrooms ate these up with no problem! Thanks for sharing, will def make again. I did add about 15 crushed ritz crackers with 1/2 stick of melted butter and served with lemon wedges….thanks again!
So glad that you all enjoyed them! & I think that using them for an Easter spread is a great idea! I like the idea of serving them with lemon wedges – sounds like a nice fresh contrast to all of the richness.
Made this with Rice Pilaf and Baked Asparagus wrapped with Bacon… absolutely delicious! The stuffing in the mushrooms is so yummy and creamy and it reminds me of carbonara. Next time I make them, I’m going to serve them over a bed of pasta tossed in egg and olive oil to make a unique version of shrimp pasta carbonara!
I’m so glad that you enjoyed it! I really like the comparison to carbonara – that’s pretty accurate I think! Sounds great with your sides, too. Yum.