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Shrimp and Goat Cheese Stuffed Mushrooms

 Shrimp and Goat Cheese Stuffed Mushrooms
Portobello mushrooms get dressed up for the holidays with a decadent mixture of goat cheese, fresh shrimp and ginger. —Mary Ann Lee, Clifton Park, New York
24 ServingsPrep/Total Time: 30 min.


  • 1/2 pound uncooked shrimp, peeled, deveined and finely chopped
  • 1 log (4 ounces) herbed fresh goat cheese, crumbled
  • 1/3 cup chopped green onions
  • 1/4 cup panko (Japanese) bread crumbs
  • 1 teaspoon minced fresh gingerroot
  • 1/2 teaspoon crushed red pepper flakes
  • 1/2 teaspoon salt
  • 1/4 teaspoon pepper
  • 1/2 pound whole baby portobello mushrooms, stems removed
  • 2 tablespoons sesame oil
  • Thinly sliced green onions, optional


  • Combine the shrimp, goat cheese, onions, bread crumbs, ginger, pepper
  • flakes, salt and pepper in a small bowl. Mound shrimp mixture into
  • mushroom caps and place on an ungreased baking sheet. Drizzle with
  • sesame oil.
  • Bake at 350° for 10-15 minutes or until shrimp turns pink.
  • Garnish with green onions if desired. Serve warm. Yield: about 2
  • dozen.
Wine: Light-Bodied White Wine: Enjoy this recipe with a

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Shrimp and Goat Cheese Stuffed Mushrooms (continued)

Wine (continued)
light-bodied white wine such as Sauvignon Blanc or Pinot Grigio.