Lemon Herb Shrimp-Stuffed Mushrooms
These Lemon Herb Shrimp-Stuffed Mushrooms are elegant, bite-sized appetizers bursting with juicy shrimp, zesty lemon, and fresh herbs in tender mushroom caps. Baked to golden perfection, they’re low-carb, gluten-free, and ready in 30 minutes—perfect for parties or healthy snacking.
Why You’ll Love This Recipe
These Lemon Herb Shrimp-Stuffed Mushrooms are a show-stopping appetizer that’s deceptively easy and packed with coastal flavor. Each mushroom cap becomes a juicy, herb-flecked vessel for finely chopped shrimp, bright lemon, and creamy cheese—baked until golden and bubbly. They’re naturally low-carb and gluten-free, making them ideal for keto, paleo, or any gathering where you want to impress without stress. The combination of earthy mushrooms, sweet shrimp, and zesty herbs feels gourmet, yet the prep is simple enough for weeknight cooking. Serve them warm from the oven and watch them disappear—perfect for holidays, game days, or elegant dinners. Bonus: they reheat beautifully and freeze like a dream.
Recipe Tips and Tricks
- Choose Large Caps: Select uniform, firm white or cremini mushrooms (2-3 inches wide) for easy stuffing.
- Remove Stems Cleanly: Twist stems out gently to keep caps intact; chop for filling.
- Pat Shrimp Dry: Dry shrimp thoroughly to prevent watery filling and ensure browning.
- Don’t Overfill: Mound filling lightly—too much spills during baking.
- Broil for Color: Finish under the broiler for 1-2 minutes to golden-bubble the tops.
- Use Fresh Herbs: Parsley, dill, or thyme elevate flavor; dried works in a pinch (use ⅓ amount).
- Cheese Bind: Cream cheese or Boursin keeps filling creamy and cohesive.
- Make Ahead: Stuff mushrooms up to 24 hours ahead; bake just before serving.
Lemon Herb Shrimp-Stuffed Mushrooms
Zesty lemon-herb shrimp stuffed in golden mushroom caps—elegant, low-carb, and party-perfect.
Ingredients
- ¼ cup grated Parmesan
- ½ lb raw shrimp, peeled, deveined, finely chopped
- 1 tbsp olive oil
- 2 cloves garlic, minced
- 2 tbsp fresh parsley, chopped
- 2 tbsp panko or almond flour (optional, for topping)
- 20 large white or cremini mushrooms (stems removed)
- 4 oz cream cheese, softened
- Salt and pepper to taste
- Zest of 1 lemon + 1 tbsp juice
Instructions
- Prep Mushrooms: Gently twist out stems, chop finely, and set caps on a lined baking sheet—brush lightly with olive oil.
- Sauté Shrimp: Heat 1 tbsp olive oil in a skillet; cook chopped shrimp and mushroom stems 2-3 minutes until pink and opaque.
- Season Mixture: Add garlic, lemon zest, and juice; cook 30 seconds until fragrant—season with salt and pepper.
- Cool Slightly: Remove from heat and let cool 2 minutes—this prevents cream cheese from curdling.
- Make Filling: In a bowl, mix sautéed shrimp mixture with softened cream cheese, Parmesan, and parsley until smooth.
- Stuff Caps: Spoon or pipe filling into mushroom caps, mounding slightly—don’t overfill to avoid spillage.
- Add Topping: Sprinkle with panko or almond flour for crunch (optional); press lightly to adhere.
- Bake: Place in preheated 375°F oven for 12-15 minutes until mushrooms are tender and tops are golden.
- Broil for Color: Switch to broil for 1-2 minutes to bubble and brown the tops—watch closely!
- Serve Warm: Garnish with extra parsley and lemon wedges—serve immediately for best texture and flavor.
Notes
- Use a piping bag or zip-top bag with corner snipped for neat, easy stuffing.
- Line baking sheet with parchment or foil for effortless cleanup.
- For make-ahead: stuff mushrooms, cover, and refrigerate up to 24 hours before baking.
- Serve with toothpicks for easy party picking.
Nutrition Information
Yield
6Serving Size
1Amount Per Serving Calories 258Total Fat 20gSaturated Fat 6gTrans Fat 0gUnsaturated Fat 13gCholesterol 70mgSodium 418mgCarbohydrates 10gFiber 3gSugar 3gProtein 12g
The recipes and nutritional information on Yum Tonight are for informational purposes only. Always consult a healthcare provider for personalized dietary advice.
Ingredients Notes
- Large Mushrooms (16-20, white or cremini): Firm caps hold filling; cremini add deeper flavor.
- Shrimp (½ lb, raw, peeled, deveined): Finely chopped for even distribution; fresh or thawed frozen.
- Cream Cheese (4 oz, softened): Binds filling with creamy texture; full-fat for richness.
- Parmesan (¼ cup, grated): Adds nutty, salty finish; pecorino or asiago also work.
- Lemon (zest + 1 tbsp juice): Brightens shrimp and balances richness; fresh only.
- Garlic (2 cloves, minced): Fresh for punchy aroma; avoid burning in sauté.
- Fresh Parsley (2 tbsp, chopped): Adds freshness; dill or chives for variation.
- Olive Oil (1 tbsp): For sautéing shrimp and brushing caps.
- Salt and Pepper (to taste): Season shrimp and filling separately.
- Panko or Almond Flour (2 tbsp, optional): For crispy topping; omit for strict keto.
Variations and Substitutions
- Protein Swap: Use crab, lobster, or smoked salmon instead of shrimp.
- Cheese Twist: Swap cream cheese for goat cheese or Boursin; use dairy-free for vegan.
- Spicy Kick: Add ¼ tsp cayenne or diced jalapeño to filling.
- Herb Blend: Try tarragon, basil, or oregano for different flavor profiles.
- Breadcrumb Top: Use crushed pork rinds (keto) or gluten-free panko.
- Vegan Version: Replace shrimp with hearts of palm, cheese with cashew cream.
- Bacon Boost: Mix in 2 tbsp cooked, crumbled bacon for smoky depth.
- Mini Peppers: Stuff baby bell peppers for a colorful twist.
Storage Options
- Refrigerator: Store baked or unbaked stuffed mushrooms in airtight container up to 3 days.
- Freezer: Freeze unbaked on tray, then bag up to 2 months; bake from frozen, add 5-7 min.
- Reheating: Bake at 350°F for 8-10 min or microwave 30-60 sec until warm.
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