These Firecracker Shrimp Stuffed Mushrooms are a flavor-punched appetizer with a
great kick that perfectly complements the cheese and umami from the mushrooms. Try these for your next dinner party and your guests will thank you!
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.
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.
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.