Description
Savory, spicy, and cheesy, these Cajun shrimp-stuffed mushrooms are packed with bold flavor and baked to bubbly perfection—ideal for appetizers or party bites.
Ingredients
Scale
- 12 large portobello mushrooms
- 1 lb shrimp, peeled and deveined
- 1 cup cream cheese, softened
- 1/2 cup shredded cheddar cheese
- 1/2 cup breadcrumbs
- 2 tablespoons Cajun seasoning
- 2 tablespoons vegetable oil or butter
- Salt and pepper, to taste
- Fresh parsley, chopped (for garnish)
Instructions
- Clean the mushroom caps with a damp cloth and remove the stems. Hollow out the centers slightly to make room for the filling.
- Chop shrimp into small pieces. Heat 1 tablespoon oil or butter in a skillet over medium heat. Add shrimp, 1 tablespoon Cajun seasoning, salt, and pepper. Cook for 2–3 minutes until shrimp turn pink. Remove from heat.
- In a bowl, mix the cooked shrimp with cream cheese, cheddar cheese, breadcrumbs, and the remaining Cajun seasoning until well combined.
- Fill each mushroom cap with the shrimp mixture, pressing gently to pack the filling.
- Preheat oven to 375°F (190°C). Place stuffed mushrooms on a parchment-lined baking sheet. Drizzle with remaining oil or dot with butter.
- Bake for 20 minutes or until mushrooms are golden and cheese is bubbly.
- Remove from oven and garnish with chopped parsley. Serve hot for best cheese pull effect.
Notes
- For extra spice, add a pinch of cayenne pepper to the filling mixture.
- Use pre-cooked shrimp to save time.
- These can be made ahead and baked just before serving.
Nutrition
- Serving Size: 1 stuffed mushroom
- Calories: 120
- Sugar: 1g
- Sodium: 310mg
- Fat: 9g
- Saturated Fat: 4g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 5g
- Fiber: 1g
- Protein: 7g
- Cholesterol: 55mg