Cap Mushrooms with Shrimp and Garlic Sauce

Cap Mushrooms with Shrimp and Garlic Sauce is a savory, elegant dish featuring tender mushroom caps stuffed with juicy shrimp in a rich garlic sauce. Perfect as an appetizer or main, it’s gluten-free and ready in under 30 minutes.

Why You’ll Love This Recipe

Cap Mushrooms with Shrimp and Garlic Sauce is a show-stopping dish that combines the earthy depth of mushroom caps with the succulent, briny flavor of shrimp, all enveloped in a buttery, garlicky sauce that’s pure indulgence. This recipe is quick to prepare, making it ideal for weeknight dinners, dinner parties, or special occasions where you want to impress without spending hours in the kitchen. Naturally gluten-free and bursting with umami, it’s versatile—serve as a sophisticated appetizer, a light main with a salad, or over rice for a heartier meal. The combination of tender mushrooms, plump shrimp, and aromatic garlic creates a restaurant-quality dish that’s easy to customize and guaranteed to delight seafood and mushroom lovers alike.

Recipe Tips and Tricks

• Choose Uniform Caps: Medium-sized mushroom caps ensure even cooking and easy stuffing.
• Clean Mushrooms Gently: Use a damp cloth to avoid waterlogging, preserving texture.
• Don’t Overcook Shrimp: Cook just until pink to keep them juicy.
• Melt Butter Slowly: Prevents burning and blends garlic flavor evenly.
• Taste Sauce: Adjust salt, lemon, or garlic for perfect balance.
• Space Caps on Pan: Prevents steaming and promotes browning.
• Use Fresh Parsley: Adds vibrant garnish; dried lacks freshness.
• Check Doneness: Mushrooms should be tender but not shriveled.

Yield: 4 Servings

Cap Mushrooms with Shrimp and Garlic Sauce

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Tender mushroom caps stuffed with shrimp in rich garlic sauce.

Prep Time 10 minutes

Cook Time 15 minutes

Additional Time 5 minutes

Total Time 30 minutes

Ingredients

• ½ lb small shrimp, peeled and deveined
• 1 tbsp extra virgin olive oil
• 1 tbsp fresh lemon juice
• 1 tbsp fresh parsley, chopped
• 12 medium cremini or button mushroom caps, stems removed
• 2 tbsp dry white wine (optional)
• 2 tbsp grated Parmesan (optional)
• 3 cloves garlic, minced
• 3 tbsp unsalted butter
• Salt and pepper to taste

Instructions

1. Prep Mushrooms: Gently clean mushroom caps with a damp cloth; remove stems to create stuffing space.
2. Preheat Oven: Set oven to 400°F; line a baking sheet with parchment for easy cleanup.
3. Sauté Shrimp: Melt 1 tbsp butter in a skillet over medium heat; cook shrimp 2-3 minutes until pink, then set aside.
4. Make Garlic Sauce: In same skillet, melt remaining butter; add garlic and cook 30 seconds until fragrant.
5. Add Flavor: Stir in lemon juice, white wine (if using), salt, and pepper; simmer 1 minute to meld.
6. Toss Mushrooms: Place mushroom caps in a bowl; drizzle with olive oil, salt, and pepper, and toss gently.
7. Stuff Caps: Place caps gill-side up on baking sheet; spoon shrimp into each, then drizzle with garlic sauce.
8. Top (Optional): Sprinkle Parmesan over caps for a cheesy, nutty finish, if desired.
9. Bake: Roast for 12-15 minutes until mushrooms are tender and slightly golden.
10. Serve: Garnish with parsley; serve warm as an appetizer or with rice for a light main.

Notes

• Choose medium-sized caps for easy stuffing and bite-sized portions.
• Don’t overcook shrimp to maintain their juicy texture.
• Perfect as an elegant appetizer or light main with a side salad.
• Use pan juices as a drizzle for extra flavor when serving.

Nutrition Information

Yield

4

Serving Size

1
Amount Per Serving Calories 197Total Fat 12gSaturated Fat 7gUnsaturated Fat 5gCholesterol 149mgSodium 760mgCarbohydrates 5gFiber 1gSugar 1gProtein 16g

The recipes and nutritional information on Yum Tonight are for informational purposes only. Always consult a healthcare provider for personalized dietary advice.

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Ingredients Notes

• Mushroom Caps (12 medium): Cremini or button, stems removed; uniform for even cooking.
• Shrimp (½ lb, small): Peeled, deveined; fresh or thawed frozen for sweetness.
• Butter (3 tbsp): Unsalted for control; ghee for richer flavor.
• Garlic (3 cloves, minced): Fresh for bold aroma; powder (¾ tsp) as substitute.
• Lemon Juice (1 tbsp, fresh): Brightens flavors; bottled lacks vibrancy.
• Parsley (1 tbsp, fresh, chopped): Adds freshness; chives or cilantro as alternatives.
• Olive Oil (1 tbsp): Extra virgin for drizzling; enhances browning.
• Salt and Pepper (to taste): Enhances umami; season shrimp and mushrooms lightly.
• White Wine (2 tbsp, optional): Dry for depth; chicken broth if alcohol-free.
• Parmesan (2 tbsp, grated, optional): Adds nutty richness; omit for dairy-free.

Variations and Substitutions

• Vegan: Swap shrimp for diced tofu; use vegan butter and cheese.
• Gluten-Free: Naturally GF; ensure wine or broth is compliant.
• Mushroom Swap: Try baby bella or portobello caps for deeper flavor.
• Protein Swap: Use crab, scallops, or cooked chicken instead of shrimp.
• Spicy Kick: Add ¼ tsp red pepper flakes or cayenne to sauce.
• Herb Swap: Use thyme, dill, or basil instead of parsley.
• Cheesy Twist: Top with mozzarella or cheddar before baking.
• Low-Fat: Reduce butter to 1 tbsp; use more olive oil.

Storage Options

• Refrigerator: Store in airtight container up to 3 days.
• Freezer: Not recommended; shrimp and mushrooms lose texture.
• Reheating: Warm in oven at 350°F; microwave softens texture.

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