Jumbo mushrooms filled with creamy shrimp Alfredo, topped with cheese, and baked to golden, savory perfection.
# What you'll need:
→ Mushrooms
01 - 12 large white or cremini mushrooms, stems removed and reserved
02 - 1 tablespoon olive oil
03 - Pinch of salt
04 - Pinch of black pepper
→ Shrimp Filling
05 - 7 ounces small shrimp, peeled and deveined
06 - 1 tablespoon unsalted butter
07 - 2 garlic cloves, minced
08 - 1 tablespoon shallot, finely diced (optional)
09 - Reserved mushroom stems, finely chopped
10 - 1/4 cup heavy cream
11 - 1/4 cup grated Parmesan cheese
12 - 2 ounces cream cheese, softened
13 - 1 tablespoon fresh parsley, chopped
14 - 1/4 teaspoon black pepper
15 - Pinch of ground nutmeg (optional)
→ Topping
16 - 1/4 cup grated mozzarella cheese
17 - 2 tablespoons gluten-free or regular breadcrumbs (optional)
# Method:
01 - Preheat oven to 400°F (200°C) and line a baking sheet with parchment paper.
02 - Clean the mushrooms and remove stems. Finely chop stems and set them aside.
03 - Toss mushroom caps with olive oil, salt, and black pepper. Arrange cavity-side up on the baking sheet.
04 - Melt butter in a skillet over medium heat. Sauté garlic, shallot, and chopped mushroom stems for 2 to 3 minutes until softened.
05 - Add shrimp to the skillet. Cook for 2 to 3 minutes until shrimp are pink and opaque. Remove from heat and chop shrimp into small pieces.
06 - Transfer shrimp mixture to a bowl. Mix with heavy cream, grated Parmesan, softened cream cheese, parsley, black pepper, and nutmeg until smooth.
07 - Spoon the shrimp Alfredo filling into each mushroom cap.
08 - Top each stuffed mushroom with grated mozzarella and a sprinkle of breadcrumbs if using.
09 - Bake for 15 to 18 minutes, or until mushrooms are tender and tops are golden brown.
10 - Garnish with additional chopped parsley and serve warm.
