5 from 30 votes
Seafood Stuffed Mushrooms
Seafood Stuffed Mushrooms feature large mushroom caps filled with a creamy mixture of cream cheese, sour cream, grated cheeses, garlic, canned shrimp, crab, and green onions. The mushrooms are pre-baked to reduce moisture and then filled before a final bake, resulting in tender caps with a rich, savory seafood filling enhanced by the combination of cheeses and aromatics. An optional crunchy topping can add texture contrast.
Prep Time
20 mins
Bake Time, divided
20 mins
Total Time
40 mins
Servings:
25
stuffed mushrooms
Calories:
49 kcal
Course:
Appetizer, Snacks, Brunch
Cuisine:
American
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!
Cup of Yum
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
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%)
Nutrition Facts
Serving: 25 stuffed mushrooms
Amount Per Serving
Calories 49
% 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.