Shrimp Stuffed Mushrooms

8 Button Mushrooms



  • 1/4 bag Contessa (any size)Uncooked Tail-off Shrimp

  • 8 button mushrooms

  • 1/4 cup onions, chopped

  • 1/3 cup bread crumbs

  • 1/4 cup parmesan cheese, grated

  • 1 1/2 tablespoons chicken broth, or as needed to make mixture stick together

  • 1 tablespoon pasley, chopped

  • 1 tablespoon olive oil

  • Salt and pepper to taste


  • Pre-heat oven to 350º F.

  • Twist stems from the mushrooms and set the mushroom caps aside.

  • Chop shrimp into cube like pieces and set aside.

  • In a large skillet or wok, heat olive oil and add onions.

  • Saute onions for 4-5 minutes or until they turn translucent in color.

  • In a medium bowl combine the sauted onions, shrimp, cheese, breadcrumbs and parsley together. Mix well.

  • Add chicken broth to the mixture and season with salt and pepper to taste.

  • Make sure the mixture sticks together well.

  • Using a small spoon fill desired amount of mixture into each mushroom.

  • Place stuffed mushrooms on a baking sheet lightly sprayed with cooking spray and bake in oven for 20-25 minutes or until filling is set and completely cooked through.