My mom makes these mushrooms every year for the holidays and there are NEVER any leftovers! They are the best stuffed mushrooms I have ever had. I now make them any time I go to a holiday party.

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Ingredients

10
Original recipe yields 10 servings
The ingredient list now reflects the servings specified
Ingredient Checklist

Directions

Instructions Checklist
  • Lightly grease a 9x13 inch baking dish. Fill a saucepan with water and simmer the mushroom caps over medium heat for 2 minutes, until the mushrooms begin to soften. Remove the mushrooms with a slotted spoon, drain, and let cool, hollow sides down, on paper towels, for about 15 minutes.

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  • While mushroom caps are cooling, combine the shrimp, cream cheese, Worcestershire sauce, garlic powder, and hot sauce in a bowl and stir to blend well. Spoon about 2 teaspoons of the shrimp mixture into the cap of each mushroom and place, stuffing side up, in the prepared baking dish. Sprinkle the Romano cheese onto each mushroom. Cover and refrigerate for at least 3 hours or overnight to blend the flavors and firm up the stuffing.

  • Preheat an oven to 400 degrees F (200 degrees C). Uncover the dish and bake the mushrooms in the preheated oven for about 15 minutes, until the cheese is browned and bubbling.

Partner Tip

Reynolds® Aluminum foil can be used to keep food moist, cook it evenly, and make clean-up easier.

Nutrition Facts

102.7 calories; 7.3 g protein; 2.9 g carbohydrates; 40.7 mg cholesterol; 187.8 mg sodium. Full Nutrition

Reviews (18)

Read More Reviews

Most helpful positive review

Rating: 4 stars
05/17/2010
Skipped the step of parboiling the mushrooms - I just lightly rubbed them with olive oil. Loved the cream cheese/shrimp mixture - I used medium shrimp as I like their flavor better than the tiny shrimp regular cream cheese chopped fresh chives and just a tiny bit of minced onion. Romano cheese is quite pungent so I used just a light sprinkling of Parmesan instead. A sprinkling of finely chopped fresh parsley prettied these up. Very good! Read More
(32)

Most helpful critical review

Rating: 2 stars
12/26/2008
These were just ok. Nobody had seconds nobody had leftovers (of which there were tons). Read More
(9)
22 Ratings
  • 5 star values: 9
  • 4 star values: 9
  • 3 star values: 3
  • 2 star values: 1
  • 1 star values: 0
Rating: 4 stars
05/17/2010
Skipped the step of parboiling the mushrooms - I just lightly rubbed them with olive oil. Loved the cream cheese/shrimp mixture - I used medium shrimp as I like their flavor better than the tiny shrimp regular cream cheese chopped fresh chives and just a tiny bit of minced onion. Romano cheese is quite pungent so I used just a light sprinkling of Parmesan instead. A sprinkling of finely chopped fresh parsley prettied these up. Very good! Read More
(32)
Rating: 4 stars
05/17/2010
Skipped the step of parboiling the mushrooms - I just lightly rubbed them with olive oil. Loved the cream cheese/shrimp mixture - I used medium shrimp as I like their flavor better than the tiny shrimp regular cream cheese chopped fresh chives and just a tiny bit of minced onion. Romano cheese is quite pungent so I used just a light sprinkling of Parmesan instead. A sprinkling of finely chopped fresh parsley prettied these up. Very good! Read More
(32)
Rating: 5 stars
12/26/2008
Kara, thank you for a wonderful recipe. I made these stuffed mushrooms exactly per the directions and ingredients given. They were absolutely wonderful and are now a permanent recipe for cocktail gatherings in our house. Everyone enjoyed them over the Christmas holiday and requests for the recipe were frequent. Thank you for a KEEPER!!! Read More
(25)
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Rating: 5 stars
12/17/2011
These are fantastic! Very easy to prepare and extremely tasty! I did parboil the mushrooms and I think it gave them great texture. These were gone when I brought the dish home and everyone raved about them! The only thing that I did differently was add a little Old Bay to the mixture and then sprinkle a Mozzarella and Provolone before baking! These are definitely the appetizers that I will take to events from now on! Very, very comparable to Red Lobster's seafood stuffed mushrooms! A year later and these are still the very best appetizer I have ever made! Everyone who tries them, loves them! You simply cannot go wrong with this recipe! Read More
(18)
Rating: 4 stars
03/24/2010
I didn't simmer the mushrooms (just drizzled them with olive oil before the final baking) and I used regular cooked shrimp that I roughly chopped up. Great little appetizer - quick easy and tasty! Thanks Kara! Read More
(15)
Rating: 5 stars
12/31/2008
I used crab as they did not have any canned shrimp at Parkers. IT was GREAT! Ron oohed and ahhed about them. Definitely need to make them again and often. Try with the shrimp next! Read More
(13)
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Rating: 5 stars
04/03/2009
Pretty darn good. I played with a bit since I'm a simple cheese gal so substituted cheddar for Romano. Added minced red onions and a teaspoon of Old Bay seasoning. Very very tasty! Read More
(12)
Rating: 4 stars
01/19/2010
These were very tasty. I think next time I would like to use frozen baby shrimp that retain their shape a little better. But the taste was delicious. My mushrooms were a little smaller than I expected but still turned out fine. Read More
(10)
Rating: 4 stars
12/29/2008
Thanks I will make this again. I have a similiar one without the shrimp & don't preboil the mushrooms & they always looked kind of funny so your way is much better..... Read More
(9)
Rating: 2 stars
12/26/2008
These were just ok. Nobody had seconds nobody had leftovers (of which there were tons). Read More
(9)