Shrimp & Artichoke Stuffed Mushrooms
Originally published November 23, 2011. Updated on 4/6/2021
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!
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.
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.
As the mixture is cooking, grate your parmesan cheese, and chop the shrimp up into very small pieces.
Once the artichoke mixture is softened, 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, 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.
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.
Serve hot!
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!
Balsamic Mushroom Baked Brie
Beet & Goat Cheese Ravioli
Boozy Crème Brûlée
Chocolate Dessert Ravioli
Clementine Mousse with Champagne
Easy Kahlua Panna Cotta
Fancy Tea Sandwiches
Gluten-Free Crab Cakes and Horseradish Sauce
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
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Shrimp and Artichoke Stuffed Mushrooms
Equipment
Ingredients
- 1 Tbsp 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 tsp 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
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