Target Health Blog

Mushrooms Stuffed with Shrimp

October 1, 2018

Target Healthy Eating

People are coming over for wine and nibbles. Can't decide on which nibbles to serve, so we tried these stuffed mushrooms, last night with chilled white wine. Quite tasty!. My last recipe for stuffed mushrooms, was a garlicy spinach-tofu stuffing. Both are good. ©Joyce Hays, Target Health Inc.


1 pound of medium size mushrooms (cremini, white, bella)

Directions for Mushrooms

  1. Clean each mushroom by running a damp sponge or paper towel over it. Don't run under water or soak in water. Cut stems off and chop until very fine pieces and set aside.
  2. Take a small spoon (below is a grapefruit spoon) and carefully take out the flesh under the cap. Save the flesh and set aside. Put all of the emptied mushroom caps on a baking sheet, lined with parchment and set aside

Ingredients For Stuffing

1 pound shrimp, peeled, deveined by fish monger

3 cloves garlic, mashed in mortar & pestle with 3 anchovy fillets

1 pound ground tempeh, meat substitute (or veal, or beef, or pork)

1 egg, beaten in a small bowl or measuring cup

1 Tablespoon chickpea flour

2 teaspoons, low sodium soy sauce

1/4 cup chopped scallion plus more for garnish

1/4 cup chopped cilantro plus more for garnish

1 jalapeno, seeded and minced (optional)

1 Tablespoon minced fresh ginger

1 teaspoon sesame oil or walnut oil (or extra virgin olive oil)

Pinch black pepper to taste

Scallion chopped, to garnish (optional)


1. Preheat oven to 350, or 375, depending on your oven

2. Into a food processor, put the shrimp, garlic and anchovy and pulse until just chopped. Don't make a paste or a puree, just very small pieces of shrimp.

Shrimp in food processor. ©Joyce Hays, Target Health Inc.

3. With a spatula, scrape all of the shrimp garlic pieces into a large bowl.

About to mix egg with shrimp pieces. ©Joyce Hays, Target Health Inc.

4. Add the ground tempeh (or chopped meat of your choice) to bowl with shrimp and mix well.

5. To the large mixing bowl, add the beaten egg and with your hands, mix the egg well. Next add the soy sauce, scallion, cilantro, jalapeno, scraped out mushroom flesh, chopped stems and ginger; sprinkle with salt and pepper. In other words, add the rest of the ingredients, BUT NOT THE FLOUR. Mix all of these ingredients with your hands, until well combined.

Shrimp pieces are in bowl and all ingredients, except for the flour have been added. Will be mixed by hand. Then, add flour and mix once again. ©Joyce Hays, Target Health Inc.

6. Finally, add the Tablespoon of chickpea flour and again mix the flour well into the other ingredients.

7. Stuff the mushroom caps with a small teaspoon and bake on the same parchment lined baking sheet for 20 to 30 minutes.

With a small spoon, fill the empty mushroom caps with the shrimp stuffing and bake on the baking sheet lined with parchment, for 20 to 30 minutes. Start watching at 15 minutes, to be sure nothing burns. You can add grated cheese if you want. Here are two experiments, which came out well. ©Joyce Hays, Target Health Inc.

8. Garnish with well chopped scallion and serve as an appetizer. This is delicious finger food.

Here are two of the stuffed mushrooms. The one on the left was baked with cheese; the smaller one was baked without cheese. The other appetizers on the tray are another recipe I'm experimenting with. ©Joyce Hays, Target Health Inc.
Chilled Pouilly-Fuisse was perfect with the shrimp stuffed mushrooms. ©Joyce Hays, Target Health Inc.

Jules and I are very competitive Scrabble players. I beat him. Click on the link below to see what my secret weapon was.

Bach Double Violin Concerto - Yehudi Menuhin And David Oistrakh.

PS. The next day he won.

Have a great week everyone!

Bon Appetit!

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