Seafood Stuffed Mushrooms with Sardines
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4.5
6 reviews
Excellent
Seafood Stuffed Mushrooms with Sardines
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These seafood stuffed mushrooms with are made with spicy sardines and baby portobello mushrooms. They're easy, delicious, and perfect as a side dish or appetizer.
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Ingredients
Seafood Stuffed Mushrooms:
- 2 tins sardines (~4oz each) packed in chili + oil, oil reserved
- ½ cup plain yogurt (whole milk)
- ½ cup panko breadcrumbs
- 2 twigs fresh thyme
- 2 teaspoons Old Bay seasoning
- 1 egg
- 2 pints (~20) baby Portobello mushrooms, stems removed
Mustard Vinaigrette (Optional):
- ½ lemon, juiced
- ¼ cup olive oil
- 1 tablespoon spicy brown mustard
- pinch sea salt
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Instructions
- Preheat oven to 400°F.
- Remove sardines from tin, reserving oil, and place fish in a mixing bowl. Add remaining fish cake ingredients, along with the oil from one tin (about 2 TB) to the bowl.
- Gently mix all the ingredients together with a fork. Mix until incorporated, and then stop. (Do not use a blender or food processor for this step, because you don't want to purée the fish.)
- Use a small spoon to add the sardine mixture to each mushroom, filling the space where the stem used to be. Tip: Filling amount is approximate, and the amount you need will depend on the size of the mushrooms you use.
- Set the mushrooms on a baking sheet. (You may need to use 2 baking sheets, depending on the size of your mushrooms.)Tip: Leave at least 1" in between each mushroom, because the juice that leaks out of the mushrooms as they cook could make the mushrooms soggy if they're too close together.
- Roast the mushrooms about 20 minutes, or until the mushrooms are tender and the filling is golden.
- While the mushrooms cook, whisk the vinaigrette ingredients together.
- Allow mushrooms to cool 1-2 minutes, and serve with vinaigrette on the side (if desired).
- Prep Mushrooms Ahead: Up to 1 day ahead, stuff the mushrooms, set on a baking sheet, and tent with foil. Wait to roast until just before serving.Make Mushrooms Ahead: Up to 1 day ahead, fully cook the mushrooms. Leave them on the baking sheet, and cover with foil. Put them in the refrigerator. When you're ready to serve them, broil the mushrooms 2-3 minutes, or until hot.The vinaigrette can be made up to two weeks ahead of time. Whisk it again just before serving.
Notes
- Serving size + nutrition information estimates 1 mushroom per person. Nutrition information does not include optional vinaigrette.
- Sardine Options: Can't find sardines packed with chili? Try one of these combinations:
- (Unflavored) Sardines, plus 2 TB chili-infused oil used INSTEAD of the oil in the tin
- (Unflavored) Sardines packed in olive oil. Use the oil in the tin (as directed in the recipe) PLUS 1 tsp red chili flakes
Nutrition Information
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Calories
57kcal
(3%)
Carbohydrates
5g
(2%)
Protein
2g
(4%)
Fat
4g
(6%)
Saturated Fat
1g
(5%)
Polyunsaturated Fat
1g
Monounsaturated Fat
2g
Trans Fat
1g
Cholesterol
11mg
(4%)
Sodium
59mg
(2%)
Potassium
170mg
(5%)
Fiber
1g
(4%)
Sugar
2g
(4%)
Vitamin A
26IU
(1%)
Vitamin C
1mg
(1%)
Calcium
20mg
(2%)
Iron
1mg
(6%)
Nutrition Facts
Serving: 20people
Amount Per Serving
Calories 57 kcal
% Daily Value*
| Calories | 57kcal | 3% |
| Carbohydrates | 5g | 2% |
| Protein | 2g | 4% |
| Fat | 4g | 6% |
| Saturated Fat | 1g | 5% |
| Polyunsaturated Fat | 1g | 6% |
| Monounsaturated Fat | 2g | 10% |
| Trans Fat | 1g | 50% |
| Cholesterol | 11mg | 4% |
| Sodium | 59mg | 2% |
| Potassium | 170mg | 4% |
| Fiber | 1g | 4% |
| Sugar | 2g | 4% |
| Vitamin A | 26IU | 1% |
| Vitamin C | 1mg | 1% |
| Calcium | 20mg | 2% |
| Iron | 1mg | 6% |
* Percent Daily Values are based on a 2,000 calorie diet.
Genuine Reviews
User Reviews
Overall Rating
4.5
6 reviews
Excellent
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