Shrimp Stuffed Mushrooms

Stuffed Mushrooms are always a favorite, they can be delicious and reasonably healthy at the same time.


  • One 16oz package fresh button mushrooms
  • Two cloves garlic, minced
  • Two tsp olive oil
  • 1/4 cup low-fat cream cheese, softened
  • 1/4 cup finely grated parmesan
  • 1/4 tsp black pepper
  • 1/4 tsp onion powder
  • 1/8 tsp cayenne pepper
  • 1/2 cup canned artichoke heart, drained and chopped
  • 1/2 cup frozen medium ready-to-eat shrimp, defrosted, drained and chopped


  1. Preheat oven to 375 degrees.
  2. Separate the stems from the caps of the mushrooms.
  3. Spray the bottom of a 9×11 inch (or larger) baking pan with cooking spray (I personally am trying to use the non-aresol and/or organic cooking spray, like olive oil, as much as possible.
  4. Place the caps, upside down and side-by-side in the pan.
  5. Cut off and discard the tough ends of the stem.
  6. Finely chop the stems.
  7. In a medium skillet, sauté the stems and the garlic in the olive oil until the mushroom juices release and evaporate.
  8. There should be only a little liquid in the pan.
  9. Mix in cream cheese, parmesan and spices until combined.
  10. Mix in artichoke hearts and shrimp.
  11. Fill mushroom caps with approximately 1 tbsp of mixture.
  12. Mushrooms will appear “overfull”.
  13. Bake in oven for 20 minutes.
  14. Allow to cool 5 – 10 minutes before serving.

(Recipe by Katie Johnson, modified by Louise Hughes.)