Stuffed Mushroom Caps With Spinach and Shrimp

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“Easy to make stuffed mushroom caps, A delicious combination of flavors for stuffed mushrooms recipe with a delightful low fat filling of shrimp, Parmesan and cottage cheese with Tabasco sauce for a 'kick'. This elegant hors d'oeuvre for stuffed mushroom caps can be prepared the day ahead and baked just before serving. The stuffing mixture also makes an excellent filling for chicken breasts or fish fillets..... try it and see! These hearty stuffed mushrooms are great for cocktail parties, buffets, potlucks, or serve before a dinner party. This came from Fine Dinings. I have not tried this, just posting for future use.”

Ingredients Nutrition


  1. Preheat oven to 400 degrees F.
  2. Clean mushrooms with a damp cloth, remove stems and chop finely. Place mushroom caps in a greased baking dish stem-side up. Set them aside.
  3. In a skillet, heat oil and add chopped mushroom stems, garlic and oregano. Cook over medium heat for 5 minutes, stirring often. Transfer mixture to a mixing bowl.
  4. Squeeze moisture out of spinach and add to cooked mushrooms with cottage cheese, onions, parmesan cheese, shrimp, bread crumbs, mustard and Tabasco. Mix well. Top mushroom caps generously with filling, (there may be some extra); dot with butter. Bake at 400 degrees F. for 15-30 minutes until mushroom caps are tender. If desired broil briefly to brown stuffed mushrooms. Serve warm or cold.

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