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red lobster stuffed mushroom recipe
- Total Time: 65 minutes
- Yield: 12–15 stuffed mushrooms (approx. 4–5 servings) 1x
- Diet: General
Description
These Red Lobster-inspired stuffed mushrooms feature tender cremini caps filled with a savory shrimp and breadcrumb mixture, complemented by a vibrant, creamy roasted red pepper and cream cheese core. It’s a hearty and family-friendly appetizer or dinner idea perfect for any occasion.
Ingredients
- 12–15 large cremini mushrooms (approx. 500g / 1.1 lb), wiped clean, stems removed and finely chopped
- 300g (10.5 oz) raw shrimp, peeled, deveined, finely chopped
- 60g (0.5 small) yellow onion, finely minced
- 3 cloves garlic, minced, divided
- 15ml (1 tbsp) vegetable oil
- 30g (2 tbsp) unsalted butter
- 60g (0.67 cup) plain breadcrumbs
- 120g (1 cup) shredded Monterey Jack cheese, divided
- 30g (0.25 cup) grated Parmesan cheese
- 15g (0.25 cup) fresh parsley, finely chopped, plus extra for garnish
- 5ml (1 tsp) fresh lemon juice
- 0.5 tsp salt, plus more to taste
- 0.25 tsp black pepper, plus more to taste
- 120g (0.5 cup) full-fat cream cheese, softened
- 120g (0.5 cup) roasted red peppers (jarred), drained and patted very dry
- 5g (1 tsp) smoked paprika, plus extra for dusting garnish
- 15ml (1 tbsp) vegetable stock or milk (optional, for adjusting consistency)
- Extra virgin olive oil, for drizzling garnish
Instructions
- Prep Ingredients: Preheat oven to 190 degrees C (375 degrees F) and line a baking sheet with parchment paper. Finely chop mushroom stems and set aside. Place mushroom caps hollow-side up on the baking sheet.
- Saute Aromatics: In a medium skillet over medium heat, add vegetable oil and unsalted butter. Once melted, add minced yellow onion and chopped mushroom stems. Saute for 5-7 minutes until soft and translucent. Stir in 2 minced garlic cloves and cook for 1 minute until fragrant.
- Cook Shrimp Filling: Stir finely chopped shrimp into the skillet. Cook for 2-3 minutes until shrimp turns just pink and opaque. Remove mixture from heat and transfer to a large bowl.
- Assemble Savory Filling: To the bowl with the shrimp mixture, add breadcrumbs, 60g (0.5 cup) of the shredded Monterey Jack cheese, Parmesan cheese, 15g (0.25 cup) chopped parsley, fresh lemon juice, 0.5 tsp salt, and 0.25 tsp black pepper. Mix well to combine.
- Create Roasted Red Pepper Core: In a food processor or small blender, combine softened cream cheese, drained roasted red peppers, the remaining 1 minced garlic clove, 5g (1 tsp) smoked paprika, and a pinch of salt and pepper. Process until completely smooth. If too thick, add 15ml (1 tbsp) vegetable stock or milk for a spreadable consistency.
- Stuff Mushrooms: Spoon approximately 1 tablespoon of the shrimp filling into each mushroom cap, creating a shallow well in the center. Carefully spoon about 1-2 teaspoons of the red pepper cream cheese mixture into each well. Top with another tablespoon of the shrimp filling, gently pressing to seal and mound slightly.
- Bake to Golden Perfection: Sprinkle the remaining 60g (0.5 cup) shredded Monterey Jack cheese evenly over the stuffed mushrooms. Bake for 20-25 minutes, or until mushrooms are tender, filling is heated through, and cheese is golden and bubbly. Broil for the last 1-2 minutes for extra browning, if desired.
- Garnish and Serve: Transfer hot stuffed mushrooms to a serving platter. Garnish generously with freshly chopped parsley, a light dusting of smoked paprika, and a subtle drizzle of extra virgin olive oil. Serve immediately.
Notes
To save time, prep mushrooms or the stuffing mixture a day ahead and refrigerate. Use pre-minced garlic or a garlic press. A mini food processor can quickly chop mushroom stems and herbs. For extra zest, add lemon zest to the shrimp filling. For a spicy kick, add cayenne pepper or red pepper flakes to the red pepper core. Store leftovers in an airtight container in the refrigerator for up to 3 days.
- Prep Time: 30 minutes
- Cook Time: 35 minutes
- Category: Appetizer
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 3 mushrooms
- Calories: 300 calories
- Sugar: 4 g
- Sodium: 450 mg
- Fat: 20 g
- Saturated Fat: 10 g
- Unsaturated Fat: 8 g
- Trans Fat: 0 g
- Carbohydrates: 15 g
- Fiber: 3 g
- Protein: 20 g
- Cholesterol: 90 mg