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.
Servings: 30 Mushrooms
Calories: 52kcal
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