Stuffed Mushrooms Recipe
Fresh Monterrey mushrooms stuffed with Gulf shrimp, deep-fried and served with horseradish sauce
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Ingredients
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Mushrooms & Filling
Breading & Frying
Horseradish Sauce
Garnish
Method
Mushrooms & Filling
- 1
Prepare mushrooms
Wipe mushrooms clean with a damp paper towel. Remove stems and reserve stems. Using a small spoon, gently scoop a little extra interior from caps if needed to create a cavity for stuffing. Pat caps dry, set aside cap-side up on a tray, and season the inside lightly with 1/4 tsp salt and a pinch of pepper.
- 2
Prepare shrimp
Chop reserved mushroom stems finely. Roughly chop the shrimp into small 1/4-inch pieces. Pat shrimp dry with paper towels and season with 1/4 tsp salt, 1/4 tsp pepper and 1/4 tsp Old Bay.
- 3
Cook aromatics and shrimp
Heat 2 tbsp butter in a skillet over medium heat until foaming. Add minced shallot and cook 1–2 minutes until softened. Add minced garlic and chopped mushroom stems and cook 2–3 minutes until softened and any liquid has mostly evaporated. Add the chopped shrimp and cook 1–2 minutes, stirring, until just opaque (they will finish cooking in the fryer). Remove skillet from heat and stir in 1 tbsp chopped parsley and 1 tsp lemon juice. Let cool 3–5 minutes.
- 4
Make filling
In a bowl combine the cooled shrimp mixture with 4 oz softened cream cheese, 2 tbsp grated Parmesan, 1 tbsp chopped chives, 1 tsp Old Bay (if more flavor desired), and remaining 1/2 tsp salt and 1/2 tsp pepper. Mix until uniform and slightly fluffy. Taste and adjust seasoning as needed. Chill 10 minutes if the mixture is too soft to pipe.
- 5
Stuff mushrooms
Using a teaspoon or small piping bag, mound about 1 tablespoon of filling into each mushroom cap, slightly overfilling so the filling sits proud of the cap. Place stuffed caps on a plate or baking sheet, cap-side down, and chill 10 minutes to firm up before breading.
Breading & Frying
- 6
Set up dredging stations
Place the 3 tbsp flour in a shallow dish and lightly season with a pinch of salt and pepper. In a second shallow bowl whisk the beaten egg with 1 tbsp milk. In a third bowl combine 1 cup panko breadcrumbs and 2 tbsp fine cornmeal (if using).
- 7
Bread the stuffed mushrooms
Working in batches to avoid crowding, dredge each chilled stuffed mushroom first in flour (tap off excess), then dip into the egg wash, allowing excess to drip back into the bowl, and finally press into the breadcrumb mixture to coat completely. Place breaded mushrooms on a tray. If needed, refrigerate for 5–10 minutes to help the coating adhere.
- 8
Fry mushrooms
Pour about 1 cup vegetable oil into a 10–12 inch heavy skillet to a depth of about 1/2 inch and heat over medium-high until oil reaches 350°F (175°C) or a small breadcrumb sizzles immediately. Fry the stuffed mushrooms in batches, seam-side down first, for 2–3 minutes per side until golden brown and the shrimp filling is cooked through. Use a slotted spoon or tongs to turn carefully so filling stays in place. Do not overcrowd. Transfer fried mushrooms to a paper towel-lined tray and keep warm in a low oven (200°F / 95°C) if needed while finishing remaining batches.
- 9
Alternative - oven bake
If you prefer not to fry: preheat oven to 400°F (200°C). Place breaded mushrooms on a baking sheet lined with parchment and spray tops lightly with oil. Bake 12–16 minutes until golden and the filling is heated through, turning once halfway through.
Horseradish Sauce & Finish
- 10
Make horseradish sauce
In a small bowl whisk together 1 cup mayonnaise, 2 tbsp prepared horseradish, 1 tsp Dijon mustard, 1 tsp Worcestershire sauce, 1 tsp fresh lemon juice, 1/4 tsp salt and 1/4 tsp black pepper. Stir in 1 tsp finely chopped chives. Taste and add more horseradish or lemon for heat/acidity as desired. Chill until ready to serve.
- 11
Plate and garnish
Arrange the fried stuffed mushrooms on a serving platter. Spoon a small bowl of horseradish sauce alongside or drizzle a little over each mushroom if desired. Garnish with additional chopped parsley and lemon wedges. Serve hot so the filling is warm and the coating crisp.