After having these shrimp as an appetizer at a restaurant I have been trying to duplicate them. Serve with bread to mop up the extra yummy garlic butter!
Great flavor, hubby gives it a big thumbs up. Since I used the large portabella caps, I used 2 shrimp on each. I also added just a bit of Italian bread crumbs on top. :)
Read MoreI made these for company and instead of using 1 large shrimp, I used about 3 small salad shrimp per mushroom. The end result was ok - but we found them a bit bland; the flavor of the mushroom overpowered both the garlic butter and the shrimp.
Read More Great flavor, hubby gives it a big thumbs up. Since I used the large portabella caps, I used 2 shrimp on each. I also added just a bit of Italian bread crumbs on top. :)
Great idea with shrimps. I did the same as the last person, added breadcrumbs and also added chopped mushroom stem into butter & a little bit of oregano. Serve with Pinot Grigio and BAM!
I made these for an appetizer party, and everyone loved them. I increased the recipe to make 24. I precooked the mini-portabellas for five minutes upside down, mixed Italian breadcrumbs with the garlic butter in which I cooked the shrimp, placed a teaspoon of the crumb mixture on each mushroom cap, curled a shrimp on top and then added the cheese. There weren't any left by the end of the night.
This is SO DELICIOUS! I have now made these at least once a month since May 2009. I now always make 1-2 dozen with the 1/4 cup butter (sometimes up to 1/2 olive oil). As 'ambibambi' herself told me, definitely saute the mushrooms in the butter (with a crushed clove of garlic) before then sauteing the shrimp & minced garlic. I slightly undercook the shrimp so that it won't become overcooked in the baking. I have used both baby bellas (cremini) & regular white button mushrooms ~ equally delicious! I've also used many different cheese combinations: only mozz.(which I find rather bland by itself, but still good); Kasseri cheese, which is a tangy, sharp cheese that tastes like a combination of Parmesan, Swiss, & mellow Monterey Jack; mozz. mixed with the assertive Kasseri; mozz. with sharp cheddar; mozz. with Parmesan; Monterey jack. Every combination - except all-cheddar - was nearly as delicious as my favorite: baby bellas + Kasseri cheese (with or without the mozz.). For serving, I strongly suggest to separate the mushrooms either after topping with cheese or after baking (the latter is harder because it's hot & you want to serve it quickly while hot) ~ so that guests won't have the cooling cheese pull off the cheese from other mushrooms. I put only a speck of garlic butter on the filled mushrooms, so that the appetizer does not drip while being eaten. Or else bake & serve this in individual ramekins, so guests can drip onto their own plate. A serving is 2? I think not!
I have to admit I was a little skeptical as I was making these that they would be flavorful enough; I kept thinking I could add a little X or a little Y, but I stayed true to the recipe and they are great! I only used at most 2 TBSP butter and a dash of EVOO just to lighten it up a little, but other than that the ingredients remained the same. After consulting w/ambi, I put the shroom caps (large Portabellas) in the oven for about 10 min first, then proceeded to fill and bake them. Following the advice of prior reviewers, I broiled for about 2 min to get the tops golden brown. My only *complain*, if you will, w/these is they're not real easy to eat (and get a bite of everything). When I make them again (notice, I said "when"), I may chop the shrimp for eating ease. Oh yeah, don't be an idiot like me and forget to take the tails of the shrimp....THANKS for a keeper, ambi!
this was so good! to make it a dinner i doubled it and served it with pesto pasta. i did follow the suggestions of some of the reviews and chopped the shrimp before i cooked it, baked 10 mins before filling with the shrimp mixture, used half butter and half olive oil. i also added some parsley, crushed red pepper, and some lemon juice, not that it needed it, just felt like doing it though. will definately make these for appetizers in the future. so easy and looked really impressive.
Not that you need ANOTHER 5 stars to convince yourself to try this, but I'm giving it,anyway! :) This is wonderful. I used small shrimp and topped with Italian blend cheese and broiled in the oven in my cast iron. A huge hit and a great appetizer to our steak dinner. Thanks, ambi!
Let me start off by saying I HATE shrimp. This was my first time cooking them and the recipe turned out good. I even ate some of this....and liked it. Next time i'm gonna dice up the shrimp before stuffing the shrooms (since its the texture of shrimp im not a fan of). Also, as suggested by the sumitter, I sauteed the mushrooms in the butter/garlic sauce for about 10 min.
Thank you for looking at my recipe! I have seen many people write in their reviews to precook the mushrooms. I always do this! I like my mushrooms soft, so I definitely recommend this step too. Also, many people have stated that they didn't like it with portabellas, but the recipe doesn't call for portabellas. I use regular old button mushrooms. When I am feeling extra decadent I add bacon! I have also replaced the shrimp with crab meat to mix it up, and it is FABULOUS! I hope you all enjoy my favorite treat!
Wow, Ambibambi! These are out of this world! I ate two and DH ate the rest before I could bat an eye. I had to bake them a little longer and finally broiled them to brown the cheese. I put some of the sauteed garlic into the mushroom caps before placing the shrimp inside. MMMMMMMM! Thanks for a keeper!
I made this exactly as the submitter suggested, even though I was tempted to tweak. My mushrooms were not done enough for our liking. Next time I will doctor up a bit and pre-cook the mushrooms a bit first as others suggested. I love garlic butter, shrimp and mushrooms (what's not to love?)but will add a little white wine and lemon juice to it next time. Definitely don't skimp on the garlic butter!
A nice idea, and really quite easily done. It just wasn't as good as I was expecting somehow. I will have to experiment some more, I guess. My guests liked them, but there was no WOW! factor.
I made these for company and instead of using 1 large shrimp, I used about 3 small salad shrimp per mushroom. The end result was ok - but we found them a bit bland; the flavor of the mushroom overpowered both the garlic butter and the shrimp.
I love mushrooms and I loved this appetizer! I prepared this a little differently. I brushed some butter on my mushrooms and then baked them at 375 while I was preparing the shrimp. Once the mushrooms were stuffed, I only needed to broil them for a couple minutes.
I made this for my card club's annual Christmas potluck and the ladies loved it! As other reviewers suggested, I pre-cooked the mushrooms. I also chopped the shrimp a bit, put mozzarella on the bottom and on the top of the shrimp and garlic butter; minced the mushroom stems in my food processor and sauted them with a little white wine and put them under the shrimp. I topped them off with a light sprinkling of freshly grated Parmesano Reggiano and toasted panko crumbs, then poured all the rest of the garlic butter over the whole thing and broiled it. One lady said it was like a bite of shrimp scampi heaven. Thanks for the recipe, ambibambi!
I made this for lunch over the weekend, and it was fabulous. The only problem I had was that I only made the 6 for myself and I wanted more! Thanks for the recipe Ambi, this is a keeper.
This is a weak four stars. I'm a beginner cook so I read the reviews carefully. I did cook the mushrooms first as a poster recommended but didn't know to put it cap down. Learn from my mistake because otherwise you have a cap full of water. Also..... how come no one mentioned that the mushrooms then shrink? Almost in half! I could barely put any of the mix in! Thank goodness this wasn't for a crowd. I ended up crowding them together to put cheese on top. No way could they be an appetizer, they were the size of a quarter!
I just made this for lunch. I used a large Portabella Mushroom and medium precooked frozen shrimp because that is what I had. DELISH !!!!!
For me it is important to cook the mushrooms first to prevent these from being too messy to eat as a 'finger food', it will release a lot of the water from the mushrooms. These were very good. Next time I will try Jarlsberg cheese for more flavor and top with Panko bread crumbs tossed with a slight amount of olive oil so it will brown nicely. Since I will be cooking the mushrooms first I will broil for 2 to 3 minutes instead of baking as not to over cook the shrimp.
Great recipe! Since I'm always looking for shortcuts and healthier ways to cook food I used olive oil, didn't sautee shrimp - just put thawed precooked shrimp ( 3 large ones for 1 mushroom cap ), omitted garlic ( didn't have it ). Turned out well! Next time I'll use more salt and some chopped herbs ( rosemary? sage?) and gruyere cheese ( I love anything with gruyere ).
Addicting. Perfect. I'm in love. Enough said. Thanks for this new addition to my "Absolute Faves" file, ambibambi!
Size does matter. Best result came from smaller mushrooms because you can pop them into your mouth whole. Used baby bellas, cooked at 400 degrees for 10 minutes. Get the finest graded cheese you can and don't fret if it all falls off. Use parchment paper in pan to keep all of the juices close. Trying with scallops next.
Made these this evening~~fantastic. I tweaked just a bit, though. I sauteed baby bellas in the garlic butter for five minutes, turning halfway through. I roughly chopped the shrimp, and added about two tablespoons of bread crumbs to shrimp/garlic butter mixture. We loved every bite. Thank you for a wonderful recipe.
I served these as a side dish for steak they were eaten up! I used very large portabello mushrooms (prebaked at 350" for 10 min chopped the shrimp and placed in pan with garlic mixture I then placed 2 baby shrimp in mushroom and loaded with garlic/shrimp mixture Topped with Italian cheeseblend then melted butter and combined with Italian breadcrumbs to top caps and placed a single baby shrimp on top Quick, easy, and a huge hit!
This was delish!! I used baby bella shrooms. I used cooked shrimp (what I had) and diced it up. Some of my shroom were smallish. Only thing I added was some croutons spun through the food processor. I did pre-bake the shrooms for about 10 min. to extract some of the moisture. Thanks, Ambi, for the post. These were the star of the party!
I loved these! I didnt have whole mushrooms, so I used the sliced ones I did have. I layered the sliced mushrooms on the bottom of the dish, then layered the shrimp on top and the garlic butter and cheese to follow. Worked out perfectly!
too much butter for me for only six mushrooms. I made it again and made 15 mushrooms with 15 shrimp and found the butter to be balanced to serve as an appetizer.
I made this for a ladies luncheon over the weekend and the girls went crazy over them. I did add probably a bit more cheese, some inside and more on top.
What a wonderful recipe! I'm so glad that I tried this at super bowl! They were gone in a flash! I'm also thankful I was able to get to Ambibambi on a post just hours before the SB and she told me to bake the mushrooms first to cook the water out before adding the shrimp and cheese. They turned out perfect. Also, because I made 30 of them and put them in a regular casserole dish they transported well, they were so crowded that they didn't move one bit. I want to try these next time as a side with steak. XOXO :)
They were good, but eat them quickly - if you leave them out on a plate for more than 5 minutes they'll be swimming in a puddle of water.
MUST pre-cook the mushrooms. I'm not a fan of raw mushrooms and thats pretty much how they turned out. If I make again, there will be alot of tweeking this recipe.
Pretty tasteless, all in all. The shrimp was bland,even with extra garlic, the mushrooms (precooked) had little flavor to add, and the cheese didn't even help. Very let down by this recipe and won't make again.
This recipe is so easy, and it tastes awesome. Have made it twice. Didn't have fresh garlic the last time so I made it with granulated or garlic powder. I really don't measure because I make this 6 of them for each family member, with a salad and nice toasted French stick to soak up all the juices. It is our whole meal. Thanks for the recipe ambibambi.
MUST pre-cook the mushrooms. I'm not a fan of raw mushrooms and thats pretty much how they turned out. If I make again, there will be alot of tweeking this recipe.
I used baby bellas and they seemed really fresh and hard... so I chose to cook for about 5 minutes in the garlic butter to soften some *and* to release some of the moisture:(they colored the garlic butter a brown color, which to me was fine). I needed to let set in a warm oven for awhile, and they were still perfect with an extra 10 or so minutes, even with cooking the mushrooms first. Great presentation with the tails *up* and adding a sprinkling of chopped parsley (even though it was a little hard putting the cheese on that way). This is a recipe that I will use again and again. But... never will I make only 6! Thanks, Ambiambi for an outstanding recipe.
I was looking for a different appetizer to use some shrimp I had in the freezer to serve at a cocktail party. These were a big hit.
My guests loved this appetizer! Looks very sophisticated though very easy to put together. The only thing I would do when I make this again is use a baking tray that has holes in it so the mushroom liquid can drain away. I had to keep taking the tray out to siphon off the liquid that accumulated during baking.
The first time I tried this was great!! I had, in my stash of "kitchen stuff", some Coquille Shells, so when I wanted an impressive appetizer for a special dinner...I just soaked the large shells in water for awhile. Instead of just putting the filled mushrooms in a pan to bake, and then transfer to plate, I transferred the beautiful filled shells. The soaked shells didn't break and it was truly spectacular to serve!! A different kind of 'Rockefella'!! PS. I also used "I can't believe it's not Butter", because at 65, I want us to be able to say "I can't believe we lived this Long", especially since I just have always loved to cook hearty!! LOL
very good--added 1 asparagus tip-1 pc bell pepper per mushroom-bluecheese-dash of hot sauce--
EXCELLENT! So easy to make too! I took Sunny's suggestion and added flat leaf parsley for color and freshness. I would highly recommend NOT cooking the mushrooms ahead of time as someone suggested as they cook up nicely just the way the recipe is. My girlfriends gobbled them up then broke out a loaf of crusty bread and sopped up the leftover scampi juices. Thanks Ambibambi!
These were amazing and I will definitely remake them soon! My only recommendation is to add a little salt to the butter if you prefer saltier food
I followed the recipe exactly and I can't imagine that it could be any better. I placed three each on individual, long narrow plates, poured over the jus and served with a slice of rough torn french bread from the oven. It was simple perfection.
We liked it, didn't love it... I think we just prefer a more traditional stuffed mushrooms. Just personal taste - thanks for sharing, glad I tried it!
It was excellent I made a dinner out of them just bread and shrimcargot!! Yummy!!!! I think the mushrooms should be cooked a little bit more though... so they are more crispy so next time I think I will cook the mushrooms for about 5-10 mins before then add the shrimp and garlic and butter and cheese then let it cook ... so it will be crispy and the water from the mushrooms will be evaporated... but still yummy!!!
My family of meat eating lovers, devoured these in minutes! Really really good. I bought a pound of shrimp, and did not have enough mushrooms. So I just put those on the baking sheet (always line with parchment paper) and drizzled the butter over them.
They were rather bland both in taste and visually. I will try again but tweak the recipe since it has serious potential.
This was fantastic. I can't believe I waited this long to try it. I only changed a little. While melting the butter I added just a little garlic salt. Then sauteed the shrimp in it. After cleaning the mushroom caps out I added a little Mozerella cheese about 1 tsp of the butter mixture and then topped with the shrimp. I then mixed af few tablespoons of bread crumbs to the butter mixture. I then placed a little of the bread crumbs mixture on top of the shripm and added a little more mozerella cheese. Baked until melted and heated through. YUMMY... We love Escargot but to me this tops it by far and will become one of my regular recipes for special events!!! Thank you!!!!
This was wonderful. If you like mushrooms, shrimp and cheese, you'll like this recipe. I used frozen, raw shrimp. Thawed them out but did not pre cooked. Baked them on top of the mushrooms just until they were pink. Very tender.
I followed the recommendations of others for this recipe--cut shrimp, added more cheese and pre-baked the bellas. I also added Old Bay...being from the Bay area that's a given with shrimp! I thought they were good but not great, however, the party I took them too people raved. Lot of work involved for these fussy little things. Next time, and yes I will make again I would add even more Old Bay and not pre-bake bellas as long. Thanks for a good one!
This was the best, delicious a new appetizer for my house. I sprinkled a little bread crumbs just underneath the cheese and added a little white wine in the bottom of the pan. Mixed mozzarella with a four cheese blend. Thanks for the great easy recipe.
Very good! I wilted a little chopped spinach with the garlic and Mr. CP can't wait to have this again!
These are wonderful as the recipe reads. I added a bit of horseradish to the garlic for a bit of zip. I may try some wasabi as an alternative to the horseradish.
These were highly recommended by many on the AR recipe exchange, but I had a little trouble with the texture. I'm not normally texturally-challenged, but I agree with another reviewer that they'd be better if the shrimp was chopped. Thanks for the post.
My sister-in-law who loves shrimp, didn't like the looks, and only had one. However, I loved them!!
This is so delicious and so incredibly easy to make. I stuffed the cheese into the mushroom caps first rather than sprinkling it on top because I thought that would mean less clean up later, but other than that, I didn't change a thing. I have spent a not insignificant amount of money on similar appetizers while dining out, and this is FAR superior. Thanks, Ambi!
Idea = exceptional; however why cook the shrimp beforehand? Do everything the same but use raw shrimp, they should cook in the butter under the broiler
DH kept raving about this! He brought home small portabellas, so we chopped the shrimp so they would fit - next time I'll chop it finer and use more cheese. Maybe a pinch of bread crumbs on top to?
This was an excellent and unique appy!The only changes I made was to add salt and to make it with half butter and half olive oil.I will definitely make this again because my guests loved it and so did I!!!Thanks Ambibambi!
I followed recipe as is, along with adding some bread crumbs before filling. EXCELLENT. I did not pre-cook mushrooms either.
I def. tweaked this recipie. Added twice the garlic, sprinkled on bread crumbs, salt, pepper and lemon juice. For the reviews that said the mushrooms weren't done enough, here's a trick from my mother: Bring 6 cups water, 2 tbs lemon juice & mushroom caps to boil, reduce heat and simmer 6 minutes. Drain on paper towels while you're making the filling. You can even store the boiled & drained caps for 24 hours. Proceed as recipie directs for filling. Please note! Mushroom caps will shrink by HALF when you boil them, so make sure you're using extra large caps.
These were good. The shrimp I had were to big so i had to cut them. But they were tasty.
This appetizer is a big hit with my family, and I get requests to make it often. If you have mushroom lovers in your family, you may want to make multiple of this recipe, because it gets devoured quickly! Thanks for the great recipe, ambibambi!
This is an excellent spin on Charleston's Shrimp Cargot! I used havarti cheese, however, as this is what Charleston's uses. Love the mushroom cap idea. Kudos!
YUMM!! Used the correct amount of butter, added 3 minced cloves, used about 12 shrooms, and a bag of shrimp. Stuffed the shrooms with the shrimp, then just stuck in the extra shrimp in between. After drizzling with the garlic butter, I sprinkled a cheese mix (asiago, parm, mozza) and then sprinkled with a bit of dried basil. Beautiful! Our guests were impressed! Thanks!!
this recipe was great as i was able to prepare the mushrooms and the shrimp ahead of time.covered with saran wrap and popped them into the oven when the guests arrived.Made 2 packages of regular white musrooms with the stems removed. Cooked in olive oil and butter , seasoned with salt, draiined them. then cooked the shrimpas the recipe says, removed and added breadcrumbs to the garlic butter as some other reviewers suggested and spooned the crumbs into the caps,covered with the shrimp and placed in the oven. sooo good.
SOOOOO amazing!! I just made it for the SuperBowl....and it was gone before I knew it!! Soooo tasty!! Thank you ambibambi!!!! I have made sooooo many times now!! I always chop up the mushroom stems and saute them in the butter and garlic...I also add some bread crumbs and white wine:) Sooooo yummy!!
I don't know why I procrastinated so much to make this recipe. I can't believe what I've been missing all this time. We absolutely loved it! At first I thought it called for too much butter, but we sopped up all that golden goodness with a crusty baguette until the plate was licked clean. Amber, you're a smart cookie. We are hooked!
I made this recipe as stated and liked it but had some problems. My mushrooms didn't cook through. The amount of butter/garlic was perfect and gave a good flavor without being greasy. My guests and I had trouble eating them. I'm not sure if it was because the shrimp were as big as my mushroom caps or not. Next time, I would chop the shrimp. While these had a nice flavor, I kept thinking something was missing. I think maybe some bread crumbs and either bacon or a splash of lemon. I enjoyed them and they were all eaten but I just think it needs an extra tweak to take it to 5 stars for me. Thanks for the recipe and I'm glad I finally got to try them!
That is an awesome recipe. The restaurant we had them at used Havarti cheese. The garlic flavor in the cheese was very good.
I made these using fontina cheese, and I mixed panko crumbs with the garlic butter.
My husband could not stop eating this. Very tasty and simple. The only change i made was that I used already cooked shrimp
Excellent recipe and easy to make. I make them all the time and crave them often. Mushrooms are great by themselves with butter and garlic as well! Enjoy.
I doubled the mushroom, kept the amount of garlic butter the same, chopped the shrimp and added a lot more cheese. Also broiled for a few mins to brown the top. I plan to make again and cut down on some of the fat and try out different cheeses.
I did not care for this, but my husband liked it alot. The only thing I did different from the recipe was add bread crumbs as others suggested, I would leave off if I ever tried again. Also, if I try again I will use portabellas because regular mushrooms are just too small.
Ummmm ..... Errrrr..... SPEAChLESS!!!! Soooo dang easy to make and SOOOOOO ONO (Delicious)... I'd give this more stars if possible... Thanks for the recipe!!!
What a wonderful shift for those who love the sauce, but don't like the snails......these were eaten quickly and loved!
Had these for Super Bowl Sunday. They were delicious and so easy to put together. Will definitely do again.
Made this as an entree using Portobellos. I baked the caps at 375 while I was preparing the rest of the recipe. I added some seasoned breadcrumbs, grated pecorino romano cheese to the sauteed chopped mushroom stems and shrimp with garlic butter. Stuffed caps and returned to oven for about 15 minutes - delicious.
I found it pretty boring. I love stuffed mushrooms but this is just lacking. Sorry!
Yum! We pulled off the shell on the tail, so these could be more easily eaten. For the cheese we used cheddar that had some crumbled bacon mixed in. We will definitely make this again.
I was craving an appetizer and decided to make these. They were very delcious and easy to make! Surprisingly, very filling too!
I wanted to say that it was the most awesome....what can go wrong, cheese + mushrooms + shrimp. We used the large mushrooms and would definitely use the smaller next time. It was just too large for an appetizer and messy too!
OMG, Yummy!! This is phenomenal. I did as someone else suggested and chopped up the shrimp so it was easier to handle. Other than that, I followed the recipe exactly.
Made about three and a half dozen of these for a get together. Everyone loved them!
A hit for the holidays… I tried this recipe out for Christmas this year as a appetizer (the goal this year was to try something different in the menu department) and everyone loved it. It’s a simple yet unique recipe that makes me wonder how I never came up with it. Lol. All in all I have a new dish that I’ll be bringing to all the family functions. My only note is that because it has such a subtle yet intense flavor (oxymoron, I know) you feel like you need something to offset it. A dip on sauce (aside from the butter garlic mixture that you make) What I did was create a simple soy and sugar sauce (see recipe for BATWINGS) the sweetness of this adds a flare of fun to the elegant mushroom dish…
I served these to guests and they were a big hit. I made 12 large one and there were 3 of us - I ate 3, my 2 friends split the rest. Will definitely make again.
Good, but not great. I didn't have any real problems with this, but 21-25 is a medium... not a large. Adjust the mushroom size accordingly. It has a lot of potential. It's just that as-is, it didn't do much for me. It *IS* a great idea though...
Ok so my fiance gave it a 4.5, but I did not see the point in ruining ur average. Why 4.5 who knows!! I don't eat mushrooms so I am baseing my review on him. I did however, eat some of the shrimp w/out the mushroom and I thought it was delicious. THe only thing I did differently was use White Mushrooms because it was all I had. When I make them again I will use the bigger mushrooms that the recipe calls for. Mine were too small. Great Recipe! GO Amber, Go Amber! ADDITIONAL REVIEW. I made these again last night for company. Following the recipe exactly. I suggest you must use the larger portabello mushrooms. He said it was twice as good as the first time I made it!
