This delicious meal goes well with practically any main entrée. These mushrooms pair wonderfully with Italian cuisine since they are filled with shrimp and covered with melted Cheddar cheese. I adore them.
| Prep Time: | 15 mins |
| Cook Time: | 10 mins |
| Total Time: | 25 mins |
| Servings: | 10 |
| Yield: | 10 servings |
Ingredients
- 2 pounds large mushrooms
- ¾ pound cooked baby shrimp
- 1 cup crushed bacon flavored crackers
- 1 cup cream cheese, softened
- ½ cup shredded sharp Cheddar cheese
Instructions
- Preheat oven to 425 degrees F (220 degrees C). Lightly grease a medium baking dish.
- Remove stems from mushrooms. Finely chop stems, and set aside. Arrange caps cavity side up in the baking dish.
- In a medium bowl, mix mushroom stems, cooked baby shrimp, crushed bacon flavored crackers and cream cheese.
- Stuff mushroom caps generously with the mushroom stem mixture. Top with sharp Cheddar cheese.
- Bake in the preheated oven 8 to 10 minutes, or until cheese is melted and lightly browned.
Nutrition Facts
| Calories | 191 kcal |
| Carbohydrate | 8 g |
| Cholesterol | 83 mg |
| Dietary Fiber | 1 g |
| Protein | 13 g |
| Saturated Fat | 7 g |
| Sodium | 214 mg |
| Sugars | 2 g |
| Fat | 13 g |
| Unsaturated Fat | 0 g |
Reviews
I made them without the shrimp, with a casino style stuffing and happen to have a little eggplant that I chopped small and included in the stuffing. Delicious.
I used jack cheese as I had no cheddar. Also instead of bacon flavoured crackers I used panko and 2 slices of crisp bacon. yum yum
This was a Crowd pleaser it was delicious make sure you use small mushrooms so that you can pop them into your mouth
I used huge portabella mushrooms . I didnt have crackers so I used panko and added garlic in the cr. Cheese mixure. It came out restaurant quality. I will be making this again
Initially, I thought the servings would be too great — but it went over so well, there were only 8 left uneaten. Needless to say it was a huge success! I bought mushrooms already packed in a carton – so some were small; but it was easier than handpicking 45-48 individuals. I will definitely be making this again! Best of all it’s soooo easy!
Looks Very Good
Followed the directions exactly except I didn’t have bacon flavored crackers. I used 1 c. Ritz and real bacon pieces. I used ginormous mushrooms, the mix filled 10, which I brushed with Olive oil first. I think there’s too much cream cheese (and I even left out 2 T). The flavor of the shrimp didn’t come through, so if I did make these again, I think I’d use chicken next time and maybe more bacon. ..but I’ll probably just try other recipes.
WOW! This was perfect! It got “Little bites of Heaven!” reviews from the family and I have a feeling I will be making it more often. Like most I used what was on hand in my pantry, a couple of tablespoons less cream cheese and Hormel real bacon bits with Town House crackers, cut up full size shrimp. I did not use the mushroom stems, instead I sliced off a thin slice of the open end of each mushroom and chopped the slices up to go in the mixture. The benefit was, a more tender mushroom filling and it opened up the mushroom for more stuffing! Love it!
Try swapping in Jalapano cream cheese for a nice little kick! It’s a great paring with the shrimp and cheddar!
Made these for Christmas. My family loved them!!!
Delish favor! The Chicken in a Bisquit crackers seal the deal for me. Really can’t make ahead of time though. They get all watery and deflate.
I used 24-26 medium sized mushrooms. I washed the mushrooms in water, removed the stems and set aside on tea towel to dry. Chopped stems and sauteed with green onion. Mixed stem mixture with 1 can of shrimp, about 2 tbsp of cream cheese, half a cup of Tex Mex shredded cheese and stuffed the mushrooms. Then I chrushed about a 10-12 bacon crackers (Bacon Dippers by Christie) and sprinkled on top of each mushroom. Baked as directed. Delicious!! My whole family were amazed by them (except the two who won’t eat mushrooms)!
We loved these. I made them as an appy for our Thanksgiving dinner. I did have to make a substitution out of necessity – I couldn’t find bacon flavored crackers anywhere. I used herb crackers (Sociables) and added some diced bacon to get the bacon flavor. I made these the night before and refrigerated, then added the cheddar cheese right before putting them in the oven. They did take longer to bake, but I believe this is due to being refrigerated. Thanks for a keeper recipe!
We couldn’t find bacon cracks so substituted Asiago Cheese and Roasted Vegetable crackers. I used little squares of cheddar cheese on top to keep it in place better instead of shredded. These are wonderful
I used lobster meat and bacon bits instead of the flavored crackers. Regular Ritz makes it best! So Yummy my family loves them!
My family LOVED these. Since I too could not find bacon flavored crackers, I used low fat herb crakers and ground them up with bacon bits. I also added jalepenos, fat free cream cheese, and some gound pepper and garlic seasoning. We will be making these again. I would suggest cooking these for about 15-20 minutes as I had some mix left over and baked it seperately and the result was much more solid….didn’t fall apart.
I followed the directions and used fresh shrimp, bacon, bella mushrooms. My family tries everything I make them and they all voted this is the WORST recipe I have ever made. Done with mushrooms for awhile.
This appetizer is pretty tasty! I used lite cream cheese, baby shrimp, mixed in bacon bits ( I couldnt find bacon flavored crackers anywhere!), and the cheddar cheese. I melted them a little bit in the microwave to make it creamy. I left out the stems, seemed kind of weird to have them in the mix. Good stuff!
good but runny, I think the amt of crackers needs to be increased, I will try it again, the flavor was great! Thank you for the recipe!
Fantastic! I substituted crab for the shrimp, and it turned out wonderfully!
These turned out awesome!! Very flavourful, and easy to make. i think i’ll try it with chicken next time.