Shrimp and Bacon Stuffed mushrooms with a blend of cheeses and herbs are the perfect appetizer for your next dinner party, game day, and even for the holidays. They are simple to make and require simple, everyday ingredients that you likely already have in your fridge. Grab some baby Bella mushrooms, bacon, shrimp, cream cheese, parmesan, along with your herbs.
Let’s get to the recipe!
Prepare the Mushrooms
Begin by cleaning your mushrooms! Place them in a large bowl of cold water or rinse them off in a colander until clean. The key here is to rinse them quickly to dislodge any dirt, not soak. Pat them dry with a clean towel. Only do this when you are ready to cook!
Cut in a circle around the stems of each mushroom, then pull gently on the stems to remove them. This should leave you with a nice “cup” to place your filling in.
Quick Tip for perfect mushroom cups!
Place the mushrooms cap side up on a baking rack and put it in a preheated 400-degree oven for 10 to 15 minutes. This will help to remove any excess liquid. Otherwise, that moisture will remain in the “cups” when you bite into the filling. Placing them cap-side down will allow for the water to drip onto the baking rack.
How to Make the Cheesy Shrimp and Bacon Filling
Transfer the shrimp, onion, and garlic mix to a large mixing bowl. Next, chop up that crispy, amazon bacon and add it to the mixing bowl. Honestly, the most challenging part of this recipe is trying not to eat all of the bacon before making it into the mixing bowl. Pro tip: crisp up and extra slice for yourself ;)
Then add softened cream cheese, mozzarella, parmesan, panko, mayo, parsley, and chives. Mix!
Note: I prefer fresh herbs here, but to be honest, I’ve used dried herbs here, and it has turned out fantastic. Don’t stress too much if you don’t have them on hand.
Baking and Finishing Touches
Grab a spoon to scoop that cheesy shrimp and bacon filling into the mushroom caps. Then place on the baking rack, this time with the filling side facing up (not sure if that needed to be clarified, but I did just in case, lol).
Place in the oven for an additional 15 minutes
Cool for 10 minutes, then serve! These reheat well in the microwave, so if you have any leftovers, you’re covered.
Alternatives / Substitutions
Are you looking for alternative fillings? I’ve got you covered.
Artichokes: A spinach and artichoke version of this would be excellent for any of my vegetarian friends. Simply replace the shrimp and bacon with cooked spinach and marinated artichokes.
Chorizo: How about chorizo and jalapeno? Check my Chorizo and Jalapeno Poppers recipe for some inspo!
Crab: I almost made these with crab instead of shrimp. I may just have to post a remake, but if you are looking for some crab filling inspiration, check out my Maryland Crab Dip for a delicious alternative.
Shrimp and Bacon Stuffed Mushrooms | Appetizer Recipe
These Shrimp and Bacon Stuffed Mushrooms are the perfect appetizers for entertaining. They are delicious, cheesy, and very easy to make. The shrimp, bacon, fresh herb, and panko breadcrumbs stuffing make this the ultimate savory mushroom appetizer.
- Prep Time: 15 min
- Cook Time: 25 min
- Total Time: 40 min
- Yield: 24 Stuffed Mushroom 1x
- Category: Appetizer
- Method: Baked
Ingredients
- 2 dozen Baby Bella mushrooms
- 10 jumbo shrimp, peeled and deveined, diced
- 1 teaspoon olive oil
- 1 small yellow onion, diced
- 5 garlic cloves, minced
- Salt, to taste
- Black Pepper, to taste
- 6 slices of bacon, cooked and diced
- 4 ounces cream cheese, softened / room temp
- 1 tablespoon mayo
- 1/4 cup fresh Italian parsley, chopped
- 1 tablespoon fresh chives, chopped
- 1/2 cup mozzarella, shredded
- 1/4 cup Parmesan, freshly grated
- 1/4 cup Panko bread crumbs
Instructions
- Clean your mushrooms! Place your mushrooms in a large bowl of cold water or rinse them off in a colander until clean. Pat them dry.
- Cut in a circle around the stems of each mushroom, then pull the stems to remove. This should leave you with a nice “cup” to place your filling in.
- Place the mushrooms cap side up on a baking rack and put it in a 400-degree oven for 10 minutes. This will help to remove any excess liquid. Otherwise, that moisture will remain in the “cups” when you bite into the filling. Placing them cap-side down will allow for the water to drip onto the baking rack.
- While the mushrooms are in the oven, prepare the filling. Start by cooking the bacon until crisp. Then, remove from the pan, leaving a bit of the bacon fat in the pan.
- Add a teaspoon of olive oil to the bacon fat, then add diced onions. Cook until translucent before following with the garlic and then the chopped shrimp. Season with salt and black pepper. Let the shrimp cook for 2-3 minutes. (Remember, this will be going in the oven!)
- Transfer the shrimp, onion, and garlic mix to a large mixing bowl.
- Your bacon should be cool enough to handle at this point. Chop it into tiny bits, then add it to the mixing bowl.
- Then add softened cream cheese, mozzarella, parmesan, panko, mayo, parsley, and chives. Mix!
- Use a small spoon to scoop the mixture in each mushroom. Then place on the baking rack, this time with the filling side facing up.
- Place in the oven for an additional 15-20 minutes
- Cool, then serve!
Notes
*Be sure to bake the mushrooms beforehand to remove that excess moisture. If you forget this step, there may be some water remaining in your mushroom “cups” when you bite into them.
Keywords: Shrimp and bacon stuffed mushrooms, Stuffed mushrooms, mushroom recipe, appetizer, thanksgiving appetizer, holiday appetizer, game day appetizer
These are phanominal!! I made them with shrimp and bacon 1st time, but just made them again using seasoned chicken and bacon with a bit of Ranch dressing added… Delicious!! 😋