This Shrimpcargot is a mushroom topped with a cheese covered shrimp. This fancy appetizer will impress anyone.

My husband hinted last week that he had a special dinner planned for the upcoming Sunday. Part of me wanted to play dumb so that I could possibly have dinner cooked for me two Sundays in a row. You see Mother’s Day isn’t actually until this Sunday.

My husband spoils me on Mother’s Day. He makes steak, crab, and usually a dessert that I’ve picked out. Any suggestions? Not that I don’t have a whole board of desserts I want to eat already pinned on Pinterest, but hey…I like to have options.

The clever name of this appetizer comes from a twist on escargot. Don’t like snails? Yeah. Me either. But mushrooms, shrimp, garlic, and cheese? Yeah. That I can do.

Shrimpcargot | The Girl Who Ate Everything

Shrimpcargot | The Girl Who Ate Everything

I like to use large button mushrooms. You will be placing one shrimp on top of each mushroom so you want to match up the size as well as you can.

Shrimpcargot | The Girl Who Ate Everything

cooking in the oven.

Shrimpcargot | The Girl Who Ate Everything

Most of my shrimp matched up okay but a couple were too big so I chopped them up. You can also chop them up and stuff the shrimp if that’s a texture you prefer.


Shrimpcargot | The Girl Who Ate Everything

Then cover each shrimp with mozzarella. I found that the finer it’s shredded the better it stays on. You could even use sliced mozzarella if that’s what you have.

Prep Time
22 hrs 1 min
Cook Time
22 hrs 1 min
Author: Christy Denney
  • 1/4 cup butter
  • 2 cloves garlic minced
  • 1 Tablespoon flat-leaf parsley chopped
  • 8 peeled and deveined medium/large shrimp
  • 8 large button mushrooms stems removed
  • 1/2 cup finely shredded mozzarella
  1. Preheat oven to 350 degrees.
  2. Place mushrooms on a baking sheet face down and bake for 10-12 minutes. You can also use an oven safe wire rack to place them on or directly on the pan. You want to put them face down so that the juice that is released comes out and isn't left inside.
  3. While mushrooms are cooking, start the shrimp. In a skillet, melt the butter and garlic over low heat. Add the shrimp and cook for 2-3 minutes. You want the shrimp to be barely pink.The shrimp will continue to cook in the oven. Stir in the parsley.
  4. Remove mushrooms from the oven and place face up. Add a little cheese inside each mushroom and top each with a shrimp. Drizzle the butter sauce from the pan on top of each shrimp and top with additional cheese.
  5. Bake for 5-8 minutes or until the cheese is melted.
Recipe Notes

Source: slightly adapted from Allrecipes






Speak Your Mind



  1. Yummy! Looks really nice!

  2. Wow!,! I am one who likes escargot!! But, these sound fabulous!!!

  3. Oh my word, these look absolutely amazing.

  4. I love that the mushroom is a delicious vessel for the garlicky shrimp!

  5. You deserve to be spoiled! I hope you’ll share what you end up picking! ๐Ÿ™‚ Here are two suggestions: Outrageous Eskimo Bars ( and Carmelitas (

  6. I am so making my husband make me this for Mother’s Day! Thank you for the idea!

  7. Oh and as far as desserts go, these were completely and utterly amazing (and perhaps on the easier side for hubs! ๐Ÿ™‚