Gluten Free Shrimp Stuffed Mushrooms and Dip

I’ve been stuck in a food rut. I needed something new. Something different. That’s where this came in. It is decadent and delicious and super simple. The only downfall it takes a while to get the prep finished. So I won’t make you wait for the recipe since you will have to wait for the prep work. Just like all the other recipes a printable will be at the bottom of the page. Now, lets get started.


1 cup of cut up shrimp

1 cup room temperature cream cheese (one box or block)

1 tsp cracked black pepper

1 cup finely shredded marble cheese (for dip you will need an extra cup of cheese)

12  full mushrooms

cupcake liners

cupcake pan

The first thing you are going to do to make these heavenly things is make sure your shrimp are deveined and have no tails.


I sliced them down the middle and then chopped them super small.


I took my room temperature cream cheese and put it in a big bowl and started to use a fork to mix it up.


Next add 3/4 of the shredded cheese to your bowl and mixed it in thoroughly.


Once it was mixed it then I added in the pepper and again mixed it in really well.

I added the shrimp slowly to make sure it was mixed evenly.

Now its time to prep the mushrooms. First wash them really well.


Then you are going to take the stem off of the mushrooms being careful not to crush the head.


Place your cupcake liners in a muffin pan and put the heads of the mushrooms in it.


Now you are going to cut up the stems very finely and add them to your cream cheese mixture.


Now its time to fill the mushrooms. I used a spoon and packed it in as much as I could.


Now this is where the last bit of your grated cheese comes in. You are going to add the rest of the cheese to the top of the mushrooms.


Bake them for 15 minutes at 350 degrees. They will come out with wonderful melted cheesy goodness.


The easiest way to get them out of the liners is to use a big spoon. There is going to be some moisture from the mushrooms. Once they cool down enough to eat they are orgasmic.



Now you are going to have some of the filling leftover. Don’t worry it won’t go to waste. Take the rest of that goodness and put it into a pan. I used some tin foil to protect my pan.


I shredded some more cheese and put that on top.


Again I baked it at 350 for 15 minutes so it had some melty goodness.


All that’s left is to enjoy it, and boy did I. Until next time, Happy Eating!




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