Here at The Chic we’re all for taking two favorite recipes and combining them into one delicious dish. Cheesy Shrimp Dip Stuffed Mushrooms takes a classic hot shrimp dip and stuffs it into mushrooms for a great party appetizer or snack. The best part of it is that they’re really easy to make!
The first step is to cook the veggies and shrimp.
After the veggie and shrimp mixture has cooled, you’re ready to finish making the cheesy shrimp dip.
Pile the shrimp dip high into the cleaned and stemmed mushroom caps. A good trick so that they don’t roll around on the baking sheet, is to cut a thin piece from the bottom of mushroom so that it can stand upright without moving!
Bake in a preheated 375° oven for about 20 to 25 minutes or until golden brown on top! Serve warm with a garnish of sliced scallions (green onions). Enjoy!
- 2 tablespoons unsalted butter
- 1 small yellow onion, chopped
- 1 red bell pepper, chopped
- 1/2 pound peeled and deveined shrimp, chopped
- 3/4 cup cream cheese, softened
- 1/2 cup mayo
- 1 tablespoon worcestershire sauce
- 2 teaspoons dijon mustard
- 2 teaspoons Old Bay seasoning
- 1/4 cup crushed saltine crackers (or bread crumbs)
- 1/2 teaspoon black pepper
- 1/2 cup cheddar or mozzarella cheese, shredded
- about 15 large mushroom caps, cleaned and stemmed
- 3 scallions, thinly sliced
- Heat a large skillet over medium-high heat. Melt the butter and sauté the onions and red bell pepper until soft, about 5 minutes. Add the chopped shrimp and cook until pink, about 7 minutes. Remove from heat and allow to slightly cool.
- In a large bowl combine the remaining ingredients along with the cooked veggies and shrimp. Stir until evenly combined. Check for seasoning and adjust accordingly by adding a bit of salt or black pepper.
- Spoon the dip onto the mushroom caps (about 1 to 2 tablespoons of filling on each) and place on a baking sheet. Bake in a preheated 375°F oven for about 20 to 25 minutes, or until bubbly and golden brown. Serve warm with a sprinkling of sliced scallions on top. Enjoy!
- Tip: These can be made a day in advance, stored in the fridge and baked off right before serving!
