Shrimp Rockefeller Stuffed Mushrooms With Parmesan Crumbs

Recipe by Manami

These are so good! We doubled the recipe and all were gone! :) These are a little too much work but the outcome is worth it! ;) These would be great before a Thanksgiving Meal! CuisineAtHome Magazine, June 2008 edition. I have had a lot of these recipes in a file folder and I am just getting around to making them or posting them.

Top Review by Peacefulone

Oh my, these were great! I made exactly as posted but I DID use the taragon, and in my humble opinion it is a must, just a classic ingredient for rockefeller. These were simple and delicious, served to a very appreciative crowd! Will definitely make this again and just the "rockefller" portion of this recipe I can see myself using in lots of different ways.

Ingredients Nutrition


  1. Preheat oven to 425ºF.
  2. Prepare mushrooms by first removing and discarding the stems.
  3. Arrange caps on a baking sheet, stemmed side up, sprinkle insides with salt, and roast 10 minutes.
  4. Flip caps over and roast 5 minutes more; remove mushrooms from oven; leave oven on.
  5. Saute shrimp in 1 T of oil in a skillet over medium-high heat just until pink, about 2 minutes.
  6. Season with salt and pepper flakes; set aside.
  7. Combine cream cheese, mayo, and milk in a bowl.
  8. Add spinach, 3 T parmesan, tarragon, lemon juice, Worcestershire, scallions, and seasonings.
  9. Toss crumbs with 2 T Parmesan, salt, and pepper to taste in a small bowl.
  10. Stuff mushrooms, placing 2 or 3 shrimp pieces in each cap.
  11. Top with a generous tsp of cream cheese mixture, sprinkle with crumbs, then bake until heated through and topping is golden, about 8 minutes.
  12. Serve immediately.

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