Shrimp Stuffed Mushrooms

These shrimp-stuffed mushrooms make a crowd-friendly appetizer with a filling that actually tastes like something. Chopped cooked shrimp gets bound with cracker crumbs, soft butter, egg, and minced onion, then seasoned with fresh tarragon and parsley.

The tarragon is what sets this filling apart from the generic cream cheese or breadcrumb stuffings you see everywhere. It has a subtle anise-like flavor that pairs naturally with shrimp, and a little goes a long way. One teaspoon is enough to perfume the whole batch without overpowering the seafood.

Use large mushroom caps and remove the stems cleanly so you’ve got a deep pocket to fill. Mound the shrimp mixture generously, then top each one with buttered breadcrumbs. Those crumbs toast up in the oven and give you a crunchy golden lid over the tender filling.

Fifteen to twenty minutes in the oven is all these need. The mushrooms release a little moisture as they bake, which steams the filling from below while the breadcrumbs crisp on top.

Kitchen Tips

• Chop the shrimp into small, uniform pieces rather than leaving them whole. This makes the filling easier to pack into the caps
• Wipe mushroom caps clean with a damp paper towel rather than rinsing. Waterlogged mushrooms steam instead of roasting
• Soft butter blends into the filling more evenly than melted. It acts as a binder alongside the egg
• These can be assembled up to 4 hours ahead and refrigerated. Add the buttered crumb topping right before baking

Variations

• Crab-stuffed: Swap the shrimp for lump crab meat and add a pinch of Old Bay for a Chesapeake-style version
• Garlic Parmesan: Add 2 minced garlic cloves and a tablespoon of grated Parmesan to the filling for extra savory depth