THE BEST SEAFOOD STUFFED MUSHROOMS
If you're a stuffed mushroom connoisseur, this is a must try! These practically melt in your mouth and are always a hit when I've served them to family and friends. The filling can also be used to stuff chicken breasts or fish.
Provided by Terri Benson Carroll
Categories Appetizers and Snacks Vegetable Mushrooms Stuffed Mushroom Recipes
Time 45m
Yield 6
Number Of Ingredients 12
Steps:
- Preheat oven to 400 degrees F (200 degrees C). Line a baking sheet with aluminum foil.
- Place cream cheese, egg yolk, 1 tablespoon bread crumbs, green onion, lemon juice, Worcestershire sauce, garlic powder, salt, and pepper in the bowl of a mixer. Mix until smooth and evenly blended. Fold in the snow crab and shrimp. Stuff the mushrooms with this mixture, and press into the remaining bread crumbs to coat. Place onto baking sheet stuffing-side-up once coated.
- Bake in preheated oven until the mushrooms have softened slightly, 12 to 14 minutes. Set oven to Broil, and broil mushrooms for a few minutes until the tops are golden and bubbly.
Nutrition Facts : Calories 278.5 calories, Carbohydrate 17.5 g, Cholesterol 132.4 mg, Fat 15.6 g, Fiber 1.4 g, Protein 17.4 g, SaturatedFat 8.9 g, Sodium 388.6 mg, Sugar 2.4 g
SEAFOOD STUFFED MUSHROOMS
Everyone wants this recipe! These can be prepared the night before and baked when needed. A restaurant quality appetizer!
Provided by Emjay99
Categories Vegetable
Time 45m
Yield 10 serving(s)
Number Of Ingredients 15
Steps:
- Wipe mushroom caps with a damp cloth to remove any dirt.
- Set aside.
- In a saucepan on low heat combine and stir with a wire whisk: flour, cream cheese, milk, garlic, salt, nutmeg, pepper and heat gently until cream cheese is no longer lumpy.
- Stir in mayonnaise, lemon juice, parmesan cheese and green onion.
- Remove from heat and fold in crab meat and shrimp gently with a rubber spatula.
- Cover and allow to cool completely before stuffing the mushrooms.
- Stuff each mushroom cap with filling.
- Place in a 9 x 13 inch greased baking dish and sprinkle with cheddar cheese and extra Parmesan cheese.
- At this point you can cover the dish with plastic wrap and store in the fridge overnight if you want to prepare them ahead.
- Pre-heat oven to 400 degrees F.
- Bake 15 to 20 minutes.
Nutrition Facts : Calories 58.2, Fat 2.9, SaturatedFat 1.6, Cholesterol 8.6, Sodium 95.2, Carbohydrate 3.7, Fiber 0.8, Sugar 2.1, Protein 5.4
SEAFOOD STUFFED MUSHROOMS
A crab, shrimp and cream cheese filling nestled in mushrooms caps. They go together like the sea and the land, so hand them out at your next party!
Provided by Sydney Lara
Categories Appetizers and Snacks Vegetable Mushrooms Stuffed Mushroom Recipes
Time 1h30m
Yield 24
Number Of Ingredients 8
Steps:
- In a medium bowl combine the cream cheese, green onions, crab, shrimp, dip mix, garlic powder, salt and pepper. Mix all together and chill mixture for about 1 hour. Spoon mixture into clean mushroom caps to stuff and serve.
Nutrition Facts : Calories 89.7 calories, Carbohydrate 4 g, Cholesterol 28.7 mg, Fat 6.8 g, Fiber 0.6 g, Protein 4.1 g, SaturatedFat 4.1 g, Sodium 307.4 mg, Sugar 1.1 g
SEAFOOD-STUFFED MUSHROOMS
Ever since I found this recipe in a magazine years ago, these seafood-stuffed morsels have been making my family and friends merry every Christmas.
Provided by Taste of Home
Categories Appetizers
Time 40m
Yield 3 dozen.
Number Of Ingredients 11
Steps:
- Remove stems from mushrooms; set caps aside. Finely chop stems. In a skillet, melt 1/4 cup butter; saute stems and onions until tender. , In a bowl, combine crab and lemon juice. Add onion mixture, mayonnaise, parsley, Worcestershire sauce, salt and pepper; mix well. Stuff into mushroom caps; sprinkle with Parmesan cheese. , Place in a greased 15x10x1-in. baking pan. Melt remaining butter; drizzle over mushrooms. Bake, uncovered, at 350° for 20-25 minutes or until heated through. Serve warm.
Nutrition Facts : Calories 61 calories, Fat 5g fat (2g saturated fat), Cholesterol 13mg cholesterol, Sodium 104mg sodium, Carbohydrate 2g carbohydrate (1g sugars, Fiber 0 fiber), Protein 2g protein.
SEAFOOD STUFFED MUSHROOMS
Steps:
- Preheat oven to 425 degrees F. BBQ or boil all seafood: lobster 5 to 10 minutes, shrimp 3 to 5 minutes, crab 3 minutes. Remove shells from the seafood and chop. Chop all seafood and set aside. Mix together Ritz cracker crumbs, Hungarian pepper, salt and pepper and set aside. Carefully remove the stems from the mushrooms, chop finely and set aside. Add olive oil to a saute pan and add garlic. After 1 minute, add the chopped green pepper and onion. Continue to saute for 2 to 3 minutes. Add chopped mushroom stems and saute until cooked. Saute over medium heat until the mixture is reduced. Add the seafood mixture and mix well. Remove from the heat and stir in the Ritz crumb mixture. In a separate bowl blend the egg and water. Add the egg/water mixture to the pan and mix well. Stuff each mushroom cap with a small portion of the seafood mixture. Brush with melted butter and top with cheese. Bake for 15 to 20 minutes, or until cheese is melted.
FIVE-INGREDIENT GRILLED SHRIMP-STUFFED MUSHROOMS
Stuffed mushrooms can be much more than bite-size hors d'oeuvres at cocktail parties-they can also be a delicious entree. Portobello mushrooms stuffed with shrimp are a low-fat, protein-packed seafood dinner option containing potassium, iron and zinc. The meatiness of the mushroom paired with shrimp is a new take on surf-and-turf, with the added benefit of 15 vitamins, minerals and beneficial plant compounds. Round out this meal with slices of French bread brushed with olive oil and grilled. Or serve the patties in 100 percent whole-grain buns along with sliced avocado.
Provided by Michelle Dudash
Categories appetizer
Time 30m
Yield 4 servings
Number Of Ingredients 9
Steps:
- Preheat grill to medium, about 350 to 400 degrees F.
- Rinse the tops of the mushrooms briefly under running water, rubbing off any debris, and pat dry. Gently remove the gills with a spoon (the gills are edible, but their dark shade can muck up the color of the filling). Pluck off the stems, trim the bottom of the stems, and reserve. Trim the rims of the mushrooms with kitchen shears, for a straighter edge. Reserve scraps. Place mushroom caps on a plate.
- Slice finely slice enough of the green scallion tops to equal 2 tablespoons and reserve for garnish. Place the remaining white and green scallion parts in a large food processor and pulse to chop. Add the mushroom stems and scraps, shrimp, lemon zest and juice, and freshly ground black pepper to taste. Pulse until the shrimp is nearly ground, with some small pieces remaining.
- Brush the mushroom tops with oil, turn them over, then sprinkle lightly with salt and pepper. Divide the shrimp mixture equally among the mushrooms and smooth with the back of a spoon. Sprinkle with salt.
- Lightly oil the area of the grill that you will be using. Grill the stuffed mushrooms until the shrimp centers turn white and firm when pressed gently and the mushrooms are tender, about 10 to 12 minutes. Allow the mushrooms to rest a few minutes before serving. Sprinkle with sliced scallions and serve with lemon wedges.
SHRIMP-STUFFED MUSHROOMS
We enjoy these yummy mushrooms every Christmas and when we have company for dinner. With bits of shrimp in the stuffing, they really stand out from other recipes. -Jacqui Beal, Dallas, Oregon
Provided by Taste of Home
Categories Appetizers
Time 1h
Yield 2 dozen.
Number Of Ingredients 12
Steps:
- Preheat oven to 350°. Remove stems from mushrooms; chop enough stems to measure 3/4 cup, discard remaining stems. Place mushroom caps in a foil-lined 15x10x1-in. baking pan, stem side up. Bake 10 minutes. , Meanwhile, in a large skillet, heat butter over medium-high heat. Add red pepper, onion, garlic, Italian seasoning, salt and chopped stems; cook and stir 2-3 minutes or until tender. Add cream cheese; cook and stir until melted. Stir in shrimp and bread crumbs., Drain liquid from caps; fill with shrimp mixture. Sprinkle with Parmesan cheese. Bake 15-20 minutes longer or until mushrooms are tender and filling is heated through. If desired, sprinkle with parsley.
Nutrition Facts :
SEAFOOD STUFFED MUSHROOMS
Steps:
- MUSHROOMS STUFFED WITH SEAFOOD Preheat broiler. Remove stems from 8 large mushrooms Wipe caps and stems with a dry cloth. Remove and chop the stems. Chop 1/2 lb. cooked shrimp, real or imitation crab meat ( I like the imitation sea sticks crab meat for this recipe, D.W.). In a sauté pan, or frying pan, sauté the mushroom caps gently in butter, until about half done. Place on broiler pan, caps down, with stem cavity facing up, ready to stuff. (I like to put a small amount of melted butter in the stuffing cavity. D.W.) Prepare the sauce. Melt: 3 Tablespoons of butter. Stir in: 1/4 cup flour to make a roux, cook about 1-2 min to cook the raw flour taste out. Add: 1 1/2 cups of Chicken stock to make a thicker consistency sauce; 2 cups for thinner. Add the chopped mushroom stems, lower the heat. Stir and simmer the sauce for 2 minutes. Add seafood and: 2 teaspoons chopped chives, parsley, or other herb. 1 teaspoon Kosher salt (beware of how much salt the chicken broth has and adjust accordingly) Stir gently until seafood is well blended, and correct the seasoning. Do Not cook! This will recieve additional cooking under the broiling Fill caps with the stuffing mixture, and broil on a well greased broiler pan for about 5 minutes or until bubbling. Remove from broiler and place a small square of Monterey jack cheese over the top, then put back under the broiler to melt cheese, be careful of cheese will burn! D. Wadsworth. Place on 8 rounds of buttered toast or garlic bread about the size of the mushroom caps. Put on a round tray with the remainder of the filling in a dish in the middle of the platter.
SHRIMP STUFFED PORTABELLA MUSHROOMS
Delicious, and often requested, Stuffed Mushroom recipe. I usually serve as a side dish with grilled sirloin steaks.
Provided by thepitclub
Categories Vegetable
Time 1h15m
Yield 5 serving(s)
Number Of Ingredients 14
Steps:
- Preheat oven to 325 degrees F.
- Remove stems from mushroom caps and dice stems, set aside.
- Carefully scrape away the dark gills from the bottoms of the mushroom caps and discard.
- Melt butter in a large skillet over medium heat.
- Add shrimp, onion, chopped stems and bell pepper to skillet, sauteing until shrimp is pink and other ingredients are softened, being careful not to overcook the shrimp (shrimp will get rubbery if overcooked).
- Remove mixture from heat and place in a large mixing bowl (do not drain liquid).
- Add cream cheese to mixture and stir well.
- Then add all other ingredients, except mushroom caps and one half cup shredded cheddar cheese, and mix well.
- Spray an 8x11 glass baking dish with non-stick cooking spray.
- Carefully stuff the mushroom caps with stuffing mixture and place into baking dish.
- Evenly spread remaining half cup of cheddar cheese over stuffed caps.
- Place dish into preheated oven, and bake for apx. 45 minutes to one hour.
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