Crab and Shrimp Stuffed Mushrooms

I found this appetizer recipe on pinterest for seafood stuffed mushrooms and loved the idea as a party appetizer, but also thought it would make a great  meal! I’ve seen some gorgeous portabella caps at the market and knew I just had to pick some up. I’ve toyed with stuffed mushrooms before and do like the final result. The idea of mixing in seafood made it sound like an amazing dinner.

Cook Time: 15 minutes
Serving Size: 4

4 ounces light cream cheese, softened
1 egg yolk
2 tablespoons Italian bread crumbs
1 green onion, chopped
1 tablespoon lemon juice
1 teaspoon Worcestershire sauce
1 teaspoon garlic powder
1 pinch salt and ground black pepper
1 (6 ounce) can backfin crab, drained
1/2 lb small shrimp, peeled and deveined and chopped into bite size pieces
4 large portabella mushroom caps, wiped clean and stems removed

Preheat oven to 400 degrees F. Line a baking sheet with aluminum foil.

Place cream cheese, egg yolk, 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. Gently fold in the crab and shrimp. Generously stuff the mushrooms with this mixture, and gently press into the caps. Place onto baking sheet and bake 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.

I served my mushroom caps with a salad, but some orzo pasta would also be a great accompaniment.

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