A delightful appetizer featuring mushrooms stuffed with a creamy shrimp and cheese filling, perfect for any occasion.
Preheat your oven to 375°F (190°C).
Preheating ensures even cooking from the start.
Clean the mushrooms and remove their stems to create space for the filling.
Use a damp paper towel to clean mushrooms instead of rinsing to avoid sogginess.
In a mixing bowl, combine the cream cheese, sour cream, parmesan cheese, minced garlic, chopped shrimp, green onion, and black pepper. Mix until well blended.
Ensure the cream cheese is softened for easier mixing.
Fill each mushroom cap with the prepared mixture, slightly mounding it on top.
Use a small spoon or piping bag for precise filling.
Place the filled mushrooms on a baking sheet lined with parchment paper.
Lining the sheet prevents sticking and makes cleanup easier.
Bake in the preheated oven for 15 minutes or until the tops are golden and bubbly.
Keep an eye on the mushrooms to avoid over-browning.
Serve warm as an appetizer or snack. Enjoy!
Garnish with a sprinkle of fresh herbs for a pop of color.
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