These Shrimp Stuffed Mushrooms are juicy, flavorful, and surprisingly mess-free thanks to one simple trick. Whether you’re hosting a dinner party or making a quick weeknight appetizer, this recipe is a guaranteed crowd-pleaser. The filling is savory and springy, and the sauce brings everything together with a rich, glossy finish. Once you try it, you’ll want to make it again and again.

Recipe

Serving: 2 to 4
Prep time: 20 minutes
Cook time: 5 minutes

For the shrimp stuffed mushrooms:
1 pound white mushrooms
1 pound shrimp, peeled, deveined, and minced
Pinch of salt
Pinch of white pepper
1 large egg
3 tablespoons (¼ piece) carrot, minced
3 tablespoons cilantro stems, minced
3 tablespoons bamboo shoots, minced
½ teaspoon ginger, minced
1 tablespoon cornstarch
2 tablespoons avocado oil

For the sauce:
1 tablespoon soy sauce
1/2 tablespoon dark soy sauce
1 tablespoon oyster sauce
1 tablespoon hoisin sauce
1 tablespoon rice wine, or other cooking wine
2/3 cup water
2 teaspoons cornstarch
2 tablespoons water

Instructions

1. Prepare the mushrooms:

• Thoroughly clean the mushrooms and remove their stems. (You can mince the stems and mix them into the filling if desired.) Set the mushrooms aside on a plate.

2. Make the filling:

• In a food processor, blend the shrimp into a paste. Add salt, white pepper, and the egg. Mix until combined. Stir in the carrot, cilantro stems, bamboo shoots, and ginger until fully incorporated.

3. Stuff the mushrooms:

• Transfer the filling to a pastry bag or Ziploc bag and snip the tip. Pipe the filling neatly into each mushroom cap.

4. Make the sauce:

• In a bowl, combine soy sauce, dark soy sauce, oyster sauce, hoisin sauce, rice wine, water, and the cornstarch slurry (2 teaspoons cornstarch + 2 tablespoons water). Whisk until smooth.

5. Cook the mushrooms:

• In a pan over medium heat, add avocado oil. Place the mushrooms, filling-side up, and cook for about 2 minutes until aromatic. Pour in the sauce, cover the pan, and cook for another 3 minutes or until the mushrooms are fully cooked through.

Tips & notes

• Blending the shrimp creates a springy, smooth texture that’s perfect for stuffing
• The piping trick makes cleanup a breeze and ensures a uniform fill.
• Serve these with steamed rice or on their own as a savory appetizer.