Seafood Stuffed Mushrooms
User Reviews
5
Seafood Stuffed Mushrooms
Description
This recipe uses large mushrooms cleaned carefully and briefly baked to soften and reduce water content, preventing sogginess. The filling blends cream cheese and sour cream for creaminess, combined with grated cheese and Parmesan for flavor depth. Minced garlic and green onions add aromatic notes, while canned shrimp and crab contribute seafood flavor and texture.
The filling is piped into the prepared mushroom caps to ensure even distribution. Baking the stuffed mushrooms melds the flavors and finishes cooking the filling. Topping options like Panko breadcrumbs or crushed crackers introduce a crunchy element if desired. Maintaining dry mushrooms before filling is key to avoiding excess moisture and achieving a balanced texture between the tender mushroom and hearty filling.
These stuffed mushrooms work well as an appetizer or party dish. Saving and repurposing mushroom stems in other recipes offers a way to use the whole mushroom and add savory umami notes elsewhere.
Ingredients
Large Mushrooms
- 24-30 large mushrooms cleaned
- 2 tablespoons sour cream
- 6 ounces cream cheese or ¾ of a brick
- ¼ cup cheese grated or shredded
- 2 tablespoons Parmesan Cheese grated or shredded
- 1 tablespoon garlic minced
- 1 ounce can Shrimp
- 1 ounce can crab
- 2 tablespoons green onion minced
Instructions
- Preheat oven to 375 degrees.
- Wash your mushrooms and allow them to dry. I usually use paper towel to do this because it is faster than letting them sit, upside down, on a tea towel.
- Open cans of shrimp and crab and drain well. Set aside.
- Prepare a rimmed baking sheet with tinfoil and place your mushrooms on top and paint each with olive oil.
- Bake for 4-5 minutes in the oven to soften so they don’t drip water when you bite into them.
- Remove mushrooms from oven and when cool enough to handle remove each stem. Reserve stems for another use. Using a spoon scrape out gills until mushroom is cleaned.
- In a large mixing bowl combine cream cheese, sour cream, grated or shredded cheese, garlic, shrimp, crab, green onions and pepper. Blend really well.
- Pour and scrape contents of the bowl into a resealable bag. Press mixture into one of the bottom corners and then cut the corner off.
- Squeeze mixture in to mushroom caps one at a time. Press bag deep inside of each mushroom to get as much in there as possible making sure there is extra on top of the mushroom. Not overflowing but my husband always says it's like making a soft serve ice cream!
- Place filled mushroom caps on top of rack back on your prepared baking sheet. Bake for about 15 minutes or until cheese is melted and nice and brown. Serve immediately and enjoy!
Notes
- Top the filling with Panko breadcrumbs or crushed crackers for added crunch before baking.
- Clean mushrooms gently with a damp towel or brief water rinse, then dry immediately to avoid excess moisture.
- Retain mushroom stems to chop for use in other dishes for additional umami flavor.
- Pre-bake mushrooms briefly to soften and prevent water release during final baking.
Nutrition Information
Show DetailsNutrition Facts
Serving: 25stuffed mushrooms
Amount Per Serving
Calories 49 kcal
% Daily Value*
| Calories | 49kcal | 2% |
| Carbohydrates | 1g | 0% |
| Protein | 4g | 8% |
| Fat | 3g | 5% |
| Saturated Fat | 2g | 10% |
| Polyunsaturated Fat | 0.2g | 1% |
| Monounsaturated Fat | 1g | 5% |
| Cholesterol | 23mg | 8% |
| Sodium | 102mg | 4% |
| Potassium | 116mg | 2% |
| Fiber | 0.2g | 1% |
| Sugar | 1g | 2% |
| Vitamin A | 118IU | 2% |
| Vitamin C | 1mg | 1% |
| Calcium | 29mg | 3% |
| Iron | 0.2mg | 1% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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