If you take a look at my appetizer recipe list, you can probably surmise that I really like stuffed mushrooms. For this round, I was looking for something that would loosely align to my Red, White, and Blue Dinner Party. Think of it as a pre-4th of July dinner party. These Firecracker Shrimp Stuffed Mushrooms were the perfect choice. They have a great kick that stands up to the cheese and umami from the mushrooms. Give them a try for your next dinner party!
I do want to note that they’ve got some spice to them, so if you have guests who do not like spice, I would suggest providing them with and alternative appetizer option as well.
What You Need to Make Firecracker Shrimp Stuffed Mushrooms
Equipment
- Cutting Board
- Chef’s Knife
- Grapefruit Spoon or Pointed End of a Peeler – For getting everything out of the mushroom caps
- Large Skillet or Sauté Pan
- Spatula
- Grater – If you can’t find pre-shredded cheese OR if you would rather shred your own.
- Large Mixing Bowl
- Rimmed Baking Sheet
- Wire Rack Insert for Rimmed Baking Sheet – Optional, but it keeps the mushrooms up out of their juices while baking
- Heavy Duty Aluminum Foil
Ingredients
- Baby Bella Mushrooms – You could use white button mushrooms instead if you’d like.
- Cream Cheese
- Green Onions – I use one bunch for this recipe, which is usually 5 or 6 green onions / scallions, depending on their size and the store. When dicing these, I like to slice them on the bias mainly because I like how the dark green parts look that way when I use them for garnish. Just remember when you are slicing these to keep the white and light green pieces separate from the dark green pieces.
- Shrimp – I buy large, raw shrimp that have been deveined and already have their tails off. I don’t like to stop and remove tails when I’m trying to just eat my food, so you will rarely find shrimp tails in our house. .
- Creole Seasoning – I use this one: Tony Cachere’s, but feel free to use whatever brand you like or make your own.
- Avocado Oil or Olive Oil – For cooking the shrimp, mushrooms, and green onions.
- Minced Garlic – I buy the pre-minced garlic in bulk at Sam’s Club. However, if you’d like to mince your own garlic, the conversion is about ½ teaspoon minced garlic to 1 clove.
- Shredded Mozzarella
- Parmesan Cheese – You can use either shredded or grated. It’s all getting melted, so it really doesn’t matter.
- Keto Bread Crumbs or Crushed Pork Rinds
Getting Started with Making Firecracker Shrimp Stuffed Mushrooms
Veggie Prep
This recipe starts off as all of our stuffed mushroom recipes do. Wipe ~24 Baby Bella Mushrooms clean with a damp paper towel. You can use white button mushrooms if you prefer or if that’s what’s available.
Remove the stems, dice them, and store them in a zip top bag. Then use something like a grapefruit spoon to clean the gills and other bits out from the inside of the mushrooms. Dice all of the innards as well and add them to the diced stems. If you are prepping in advance, at this point, you can store the mushroom caps in another zip top bag and place everything in the fridge until you need them.
The only other veggie prep needed for these Firecracker Shrimp Stuffed Mushrooms is slicing 1 bunch of green onions. You want to slice both the white and green parts. However, you need to separate the white and light green parts from the dark green parts. Set the dark green parts aside to use as garnish at the end.
Shrimp Prep
Because you want the shrimp to start of as dry as possible, lay them out on a paper towel lined plate or tray. Then pat them dry with another paper towel. (If you couldn’t find shrimp with their tails removed, you need to remove them now.)
Next cut them into small pieces. I typically use large shrimp that have been deveined and have their tails removed and cut them into about 4 – 5 pieces each.
Place the small shrimp pieces in a zip top bag and sprinkle in 1 tablespoon of the Creole Seasoning. Seal the bag, shake to coat, and then add the 2nd tablespoon of Creole Seasoning. Seal and shake again. Then set the shrimp aside until you’re ready to cook them.
Getting Everything Else in Order (Mis en Place)
Remove the cream cheese from the fridge if you haven’t already.
Measure out ½ cup shredded mozzarella and ½ cup shredded or grated parmesan. Combine them and set them aside. I like to keep everything handy at this point because the next part goes pretty quickly.
Making the Firecracker Shrimp Stuffing Mixture
Heat the oil in a large sauté pan or skillet over medium high heat. Cook the shrimp pieces until they turn a very, very pale pink. Be careful not to overcook them. This usually takes less than 5 minutes. Keep an eye on them while they cook and turn them with a spatula so that they cook on all sides. Once they are done, remove them from the heat and set them aside.
Then in the same pan, add additional oil if needed. Sauté the diced mushroom pieces along with white and light green parts until the onions are softened and the mushrooms have released their juices. This usually takes 6 – 8 minutes. Add 2 teaspoons of minced garlic and sauté for another 30 seconds.
Reduce the heat to medium and add the cream cheese. I usually cube it first. Stir it until it begins to melt, then add the shredded mozzarella and parmesan. After the cheese has melted, remove the pan from the heat and stir in the cooked shrimp pieces.
Assembling the Stuffed Mushrooms
Preheat the oven to 350° F. Line a rimmed baking sheet with heavy duty aluminum foil and place a wire rack insert on top of it.
Set out your mushroom caps on the wire rack. If some of them start rolling around on you, use a paring knife to take a small slice off of the bottom to level it. Use a spoon to fill the caps with the firecracker stuffing.
Sprinkle the keto bread crumbs or crushed pork rinds over the top.
Bake the Firecracker at 350° F for 30 minutes. Remove from the oven and garnish with the reserved dark green onions. Serve warm.
Related Recipes
In case your looking for some other variations of stuffed mushrooms, check out:
If you’re wondering what to serve with these delectable Firecracker Stuffed Mushrooms, take a look at my Red, White, and Blue Dinner Party page for some menu ideas.
Firecracker Stuffed Mushrooms
Ingredients
- 24 ounces Baby Bella Mushrooms
- 1 bunch Green Onions Divided: White and light green parts sauteed and in the stuffing; Dark green parts for topping.
- 2 pounds Shrimp Cooked, deveined, tails off. Cut into small pieces before seasoning and cooking.
- 2 tablespoon Creole Seasoning
- 1.5 – 2 tablespoons Avocado Oil Or Regular Olive Oil
- 2 teaspoons Garlic Minced. About 4 cloves.
- 8 ounces Cream Cheese 1 package
- ½ cup Mozzarella Shredded
- ½ cup Parmesan Cheese Shredded or Grated
- ½ cup Keto Bread Crumbs or Crushed Pork Rinds
Instructions
- Wipe 24 ounces Baby Bella Mushrooms with a damp paper towel or cloth to remove dirt. Remove the stems and scrape out the cap to make room for the filling. Dice the stems and other removed mushroom parts and set aside. Place the mushroom caps in a bowl or zip top bag and set aside.24 ounces Baby Bella Mushrooms
- Slice 1 bunch Green Onions, separating the white and light green pieces in one bowl / pile and the dark green pieces in another.1 bunch Green Onions
- Pat dry 2 pounds Shrimp (Large) and cut into roughly ¾ inch pieces. Place them in a zip top bag and sprinkle with 1 tablespoon Creole Seasoning. Seal the bag and shake it to coat them. Repeat with the 2nd tablespoon Creole Seasoning.2 pounds Shrimp, 2 tablespoon Creole Seasoning
- Heat 1.5 – 2 tablespoons Avocado Oil in a large skillet or sauté pan and cook the shrimp on both sides until opaque and just starting to show a touch of pink. About 5 minutes. Remove the shrimp from the heat and set them aside.1.5 – 2 tablespoons Avocado Oil, 2 pounds Shrimp
- In the same pan, add some additional oil if needed and sauté the white and light green parts of the green onions and the diced mushroom stems. Cook until the onions are softened and the mushrooms have released their juices. About 6 – 8 minutes.1 bunch Green Onions, 1.5 – 2 tablespoons Avocado Oil, 24 ounces Baby Bella Mushrooms
- Add 2 teaspoons Garlic (Minced) and cook for another 30 seconds until fragrant.2 teaspoons Garlic
- Reduce the heat to medium and add 8 ounces Cream Cheese and stir to incorporate it into the mixture as it melts. Then add in ½ cup Mozzarella (Shredded) and ½ cup Parmesan Cheese (Shredded or Grated). Once the cheese has melted, remove the mixture to a large mixing bowl.8 ounces Cream Cheese, ½ cup Mozzarella, ½ cup Parmesan Cheese
- Mix in the cooked shrimp pieces until completely combined.
- Preheat the oven to 350 degrees F. Line the rimmed baking sheet with heavy duty aluminum foil for easy clean up if you wish. Place the wire rack on top of the pan.
- Spoon the filling into the mushroom caps and place on the wire rack. You will be able to mound the filling on top of each mushroom as well. If you have a mushroom that keeps rolling all over the place, use a sharp knife to take a sliver off the bottom, creating a flat surface.
- Sprinkle ½ cup Keto Bread Crumbs or Crushed Pork Rinds on top of each stuffed mushroom.½ cup Keto Bread Crumbs or Crushed Pork Rinds
- Bake for 40 – 45 minutes. Serve warm. If you need to hold these until your guests arrive, you can keep them in the oven on Warm (on my oven, this is 180 degrees F) until ready to serve. Garnish with the dark green parts of the green onions if desired.
Equipment
- Grapefruit Spoon or Pointed End of a Peeler For getting everything out of the mushroom caps
- Strainer
- Large Skillet
- Grater Only if you plan to shred your own cheese
- Large Mixing Bowl
- Wire Rack Insert for Rimmed Baking Sheet Optional, but keeps the mushrooms up out of their juices while baking
Notes
- Shrimp
- You can use any size shrimp that you like. However, you’ll need to cut them down to a size that can be added to the mixture and stuffed into the mushrooms.
- You could use pre-cooked shrimp to save that step. In that case, you’ll want to add the Creole Seasoning directly to the mixture of diced mushrooms, green onions, cream cheese, and cheese.
- You could also swap out the shrimp for something like lump crab meat if you prefer. Again, just add the Creole Seasoning to the mixture and skip the “shrimp” cooking step.
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