• Skip to primary navigation
  • Skip to main content
  • Skip to primary sidebar
Celebration Generation
  • About
  • Recipes
  • Life
  • Shop
  • Costuming
  • Spandex
  • Gluten-Free
  • Autism
menu icon
go to homepage
search icon
Homepage link
  • About Us
  • Recipes
  • Life
  • Shop
  • Costuming
  • Gluten-Free
  • Autism
  • Contact Us
  • Frequently Asked Questions
  • Media
  • Join us on Social Media - Food

    • Facebook
    • Instagram
    • Pinterest
  • Join us on Social Media - Costuming, Etc

    • Facebook
    • Instagram
    • Twitter
  • ×

    Home » Recipes » All Recipes

    Shrimp & Artichoke Stuffed Mushrooms

    Published: Apr 6, 2021

    Note: This site is a participant in the Amazon Associates Program, an affiliate advertising program designed to provide a means for the site to earn fees by linking to Amazon and affiliated sites.

    Sharing is caring!

    • Yummly
    • Reddit
    • Email
    • Tweet
    • Share
    • Tumblr
    Jump to Recipe -

    Shrimp & Artichoke Stuffed Mushrooms

    Originally published November 23, 2011. Updated on 4/6/2021

    Golden brown shrimp and artichoke stuffed mushrooms on a tan plate.

    Shrimp and Artichoke Stuffed Mushrooms - a hearty but elegant appetizer. These come together quickly and easily, and are super satisfying.

    Lately, we've been on a bit of an artichoke kick.

    I'm not sure where or how it started, exactly. Spinach-artichoke dip somewhere?

    Maybe.

    The marinated artichoke hearts we had in Chicago over Halloween weekend were *wild*.

    Also, the bacon-wrapped artichoke heart quarters we made a few weeks ago? Ridiculous. So freaking tasty!

    So when my husband recently requested a batch of stuffed mushrooms, I knew I'd want to play with my recipe a bit.

    The results were spectacular, so I'd like to share them with you!

    Golden brown shrimp and artichoke stuffed mushrooms on a tan plate.

    How to Make Shrimp & Artichoke Stuffed Mushrooms

    Preheat oven, line a baking sheet with parchment paper.

    Wash mushrooms. Remove stems – setting them aside – and arrange the caps on baking sheet.

    Mushroom caps arramged on a baking sheet, behind a cutting board with mushroom stems on it.

    Cut off and discard the very end – any “woody" part – of the mushroom stems. Finely mince the remaining lengths of stems.

    A cutting board with mushroom stems. The bottom edhe of each stem is being cut off.

    In a large frying pan, combine oil, minced mushroom, artichoke hearts, and onion.

    A nonstick frying pan with chopped mushroom stems, artichokes, and onions.

    Heat, stirring frequently until onions are translucent, mushrooms soft, and any remaining moisture in the pan has been cooked off.

    Mushroom stems, artichoke, and onions being cooked together in a frying pan.

    As the mixture is cooking, grate your parmesan cheese, and chop the shrimp up into very small pieces.

    A two part compilation image showing whole raw shrimp and minced garlic on a cutting board, and the same cutting board with the shrimp chopped up on it.

    Once the artichoke mixture is softened, add garlic and chopped shrimp, continue to cook until shrimp is cooked (pink).

    A two part compilation image showing shrimp and garlic being added to the frying pan, and the mixture being cooked together.

    Stir in softened cream cheese and about ⅓ each of the Parmesan, mix until well combined.

    The artichoke and shrimp mixture being added to a bowl of softened cream cheese.

    Season to taste with black pepper.

    The shrimp and artichoke mixture being stirred into the cream cheese, along with the parmesan.

    Generously scoop mixture into the “cup” side of each mushroom cap, allowing it to mound above the edge of the mushroom.

    A two part compilation image showing the stuffed mushrooms before and after the grated cheese is added to the top.

    Before and after topping with shredded Parmesan.

    Once all of the mixture has been divided among the mushroom caps, sprinkle tops with the remaining shredded cheeses.

    Bake for 25 minutes.

    When done, they will be hot and have liquid forming under the mushroom caps.

    The stuffed mushrooms on the pan, fresh out of the oven.

    Serve hot!

    Golden brown shrimp and artichoke stuffed mushrooms on a tan plate.

    More Fancy Recipes

    Planning for a special dinner, whether Valentine’s Day, a special date, or a fancy dinner party? Here are a few recipes to consider!

    Baklava Cheesecake
    Balsamic Mushroom Baked Brie
    Boozy Crème Brûlée
    Chocolate Dessert Ravioli
    Clementine Mousse with Champagne
    Creamy Vanilla 6" Cheesecake
    Easy Kahlua Panna Cotta
    Fancy Tea Sandwiches
    How to Make Cream Puffs & Croquembouche
    Mushroom Brie Turnovers
    Mushroom & Goat Cheese Braid with Balsamic Glaze
    Pepper Crusted Tuna with Wasabi Cream Sauce
    Phyllo Crab Triangles
    Savory Tomato Shortcake
    Seafood Mousse
    Traditional Raspberry Mousse
    White Chocolate Almond Amaretto Truffles
    Wild Rice Stuffed Chicken Breast with Dijon Chive Cream Sauce

    Golden brown shrimp and artichoke stuffed mushrooms on a tan plate.

    Share the Love!

    Before you chow down, be sure to take some pics of your handiwork! If you Instagram it, be sure to tag me - @CelebrationGenerationCA - or post it to My Facebook Page - so I can cheer you on!

    Also, be sure to subscribe to my free monthly email newsletter, so you never miss out on any of my nonsense.

    Well, the published nonsense, anyway!

    Golden brown shrimp and artichoke stuffed mushrooms on a tan plate.

    Golden brown shrimp and artichoke stuffed mushrooms on a tan plate.
    Print Recipe Pin Recipe Save Recipe Saved!
    5 from 1 vote

    Shrimp and Artichoke Stuffed Mushrooms

    Shrimp and Artichoke Stuffed Mushrooms - a hearty but elegant appetizer. These come together quickly and easily, and are super satisfying.
    Prep Time15 mins
    Cook Time25 mins
    Total Time40 mins
    Course: Appetizer
    Cuisine: American, Celebration, Gluten-free
    Servings: 30 Mushrooms
    Calories: 52kcal
    Author: Marie Porter

    Equipment

    Baking Sheet
    Parchment Paper

    Ingredients

    • 1 tablespoon Olive Oil
    • 1.5 lbs Baby Bella / Crimini Mushrooms
    • 1 14 oz can Artichoke Hearts Drained, Rinsed, Chopped
    • ½ Small Onion Finely Chopped
    • 3 Garlic cloves Pressed or Minced
    • ½ lb Shrimp Shells Removed, Chopped
    • 8 oz Cream Cheese Softened
    • ½ Cup Shredded Parmesan Cheese
    • ¼ teaspoon Ground Pepper

    Instructions

    • Preheat oven to 350 degrees F. Prepare a baking sheet by lining it with parchment paper.
    • Wash mushrooms. Remove stems – setting them aside – and arrange on baking sheet.
    • Cut off and discard the very end – any “woody" part – of the mushroom stems. Finely mince the remaining lengths of stems.
    • In a large frying pan, combine oil, minced mushroom, artichoke hearts, and onion.
      Heat, stirring frequently, until onions are translucent, mushrooms soft, and any remaining moisture in the pan has been cooked off.
    • Add garlic and chopped shrimp, continue to cook until shrimp is cooked (pink).
      Stir in softened cream cheese and about ⅓ each of the parmesan cheese, mix until well combined. Season to taste with black pepper.
    • Generously scoop mixture into the “cup” side of each mushroom cap, allowing it to mound above the edge of the mushroom.
    • Once all of the mixture has been divided among the mushroom caps, sprinkle tops with the remaining shredded cheese.
    • Bake for 25 minutes. When done, they will be hot and have liquid forming under the mushroom caps.
    • Serve hot!

    Nutrition

    Calories: 52kcal | Carbohydrates: 1g | Protein: 3g | Fat: 4g | Saturated Fat: 2g | Cholesterol: 29mg | Sodium: 116mg | Potassium: 93mg | Fiber: 1g | Sugar: 1g | Vitamin A: 130IU | Vitamin C: 1mg | Calcium: 39mg | Iron: 1mg

    Golden brown shrimp and artichoke stuffed mushrooms on a tan plate.

    Related posts:

    A line of 4 large jars of homemade dill pickles. Homemade Dill Pickles Toum - Lebanese Garlic Dip [Paleo] A large white square bowl of easy dill dip, on a larger plate surrounded by a variety of brightly coloured vegetable spears and slices. Dill Dip A closeup view of shrimp mousse. It is topped with slices of lemon and a sprig of parsley, and is surrounded by cucumber slices and crackers. Seafood Mousse Recipe
    « Ham Swiss and Kale Strata
    Orange Date and Almond Muffins »

    Reader Interactions

    Leave a Reply Cancel reply

    Your email address will not be published. Required fields are marked *

    Recipe Rating




    This site uses Akismet to reduce spam. Learn how your comment data is processed.

    Primary Sidebar

    Marie Porter


    Evil Cake Overlord, All -Around Kitchen Badass!

    More about me →


    Join us on Social Media - Food

    Facebook logo, a white F on a blue background. Instagram icon - a stylized white camera image on blue background. Pinterest Logo - White on red background.

    Join us on Social Media - Costuming, etc

    Facebook logo, a white F on a blue background. Instagram icon - a stylized white camera image on blue background. Twitter logo - a white stylized bird icon on an aqua background.

    More Than Poutine: A Uniquely Canadian Cookbook.
    Learn to sew with spandex

    Most Recent Posts

    • Red Velvet Brownies
    • Honey Garlic Sauce
    • Crab Rangoon Pizza
    • Red Velvet Muffins

    We'd love to have you subscribe to our newsletter!


    META

    Site Admin

    Logout

    Entries Feed

    Comments Feed

    Footer

    About

    • About Us
    • Privacy Policy
    • Frequently Asked Questions
    • Contact
    • Media

    Newsletter

    • Sign Up

      for emails and updates

    Our Other Blogs

    • Autism Rants
    • Beyond Flour
    • Low Carb Hoser
    • Spandex Simplified

    Note: This site is a participant in the Amazon Associates Program, an affiliate advertising program designed to provide a means for the site to earn fees by linking to Amazon and affiliated sites. While I’ll only ever link to items that I, personally, wholeheartedly recommend, I do need to put that disclosure out there!

    Copyright © 2020 Foodie Pro on the Foodie Pro Theme