Before anything else, preheat your oven to 375°F (190°C). This will ensure that our shrimp and mushroom caps are perfectly cooked at the end.

Grab the mushroom caps and clean them gently with a damp cloth. Remove the stems if you haven’t already. Set them on a baking sheet lined with parchment paper. This will make cleanup a breeze and keep the mushrooms from sticking.

In a medium skillet over medium heat, melt the unsalted butter. Once melted, add the finely chopped garlic. Sauté for a minute until fragrant but not browned. You want to just release those delightful aromas. Next, add the shrimp to the skillet. Cook them for about 2-3 minutes, until they turn pink. It’s essential to not overcook them as they will continue cooking in the oven. Remove the skillet from heat and let it cool for a minute. Stir in the lemon juice, mozzarella cheese, and chopped parsley. Mix it well to combine all the flavors.

Take a spoonful of the shrimp mixture and fill each mushroom cap generously. Don’t hold back – the more, the better! Once all mushroom caps are filled, arrange them on the baking sheet.

Slide the baking sheet into the preheated oven. Bake for about 15-20 minutes, or until the shrimp is cooked through and the tops are golden and bubbly.

Once out of the oven, let them cool for a couple of minutes. Garnish with additional parsley for color. You can serve these beauties hot, perhaps alongside that garlic bread or salad we talked about earlier. Enjoy!