seafood stuffed mushrooms recipe

Written ByJenny Smyth Posted on
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The Best seafood stuffed mushrooms recipe

I’m so excited to share with you my favorite seafood stuffed mushrooms recipe. I first discovered this dish at a beachside restaurant in Maine, where it was served as an appetizer. The combination of tender mushrooms, succulent seafood, and rich flavors was a game-changer for me.

From that moment on, I was hooked and started experimenting with different variations at home. My family and I just love how easy it is to make and customize to our tastes. Whether we’re serving it for a special occasion or just a weeknight dinner, this recipe never fails to impress.

The best part is that it’s also incredibly healthy, packed with protein-rich seafood and fiber-rich mushrooms. My kids even ask for seconds (and sometimes thirds!) , which is a testament to its kid-friendly appeal.

As a busy mom, I appreciate how versatile this recipe is – perfect for meal prep, potlucks, or even just a quick weeknight dinner. Plus, the leftovers are always delicious the next day. I’ve tried many variations over the years, but this one remains my go-to.

It’s the perfect combination of flavors and textures that will leave everyone asking for more.

Seafood Stuffed Mushrooms

4.7 from 1262 votes

Large mushroom caps are filled with a savory mixture of shrimp, crab, and breadcrumbs, then baked until golden and bubbly. This elegant appetizer is perfect for parties or a special dinner starter.

Prep Time20 mins
Cook Time25 mins
Resting Time0 mins
Total Time45 mins
Servings: 6Cuisine: InternationalCalories: 280 kcal

🥘Ingredients

For the Mushrooms

24 large white mushrooms (about 1.5 lbs), stems removed and reserved
2 tablespoons olive oil
1/2 teaspoon salt
1/4 teaspoon black pepper

For the Filling

1/2 cup finely chopped mushroom stems
1/4 cup finely chopped onion
2 cloves garlic, minced
1 tablespoon butter
1/2 cup cooked small shrimp, chopped
1/2 cup lump crabmeat, picked over for shells
1/4 cup grated Parmesan cheese
1/4 cup panko breadcrumbs
1/4 cup cream cheese, softened
2 tablespoons chopped fresh parsley
1 tablespoon lemon juice
1/2 teaspoon Old Bay seasoning
1/4 teaspoon salt
1/8 teaspoon cayenne pepper

For the Topping

2 tablespoons melted butter
2 tablespoons panko breadcrumbs
1 tablespoon grated Parmesan cheese

👨‍🍳Directions

1Preheat the oven to 375°F.
2Line a baking sheet with parchment paper.
3Remove the stems from the mushrooms and finely chop enough stems to measure 1/2 cup.
4Brush the mushroom caps with olive oil and season with 1/2 teaspoon salt and 1/4 teaspoon pepper.
5In a small skillet over medium heat, melt the butter.
6Add the chopped mushroom stems and onion and cook for 3 minutes until softened.
7Add the garlic and cook for 30 seconds until fragrant, then remove from heat.
8In a mixing bowl, combine the cooked stem mixture, chopped shrimp, crabmeat, 1/4 cup Parmesan, 1/4 cup panko, cream cheese, parsley, lemon juice, Old Bay, 1/4 teaspoon salt, and cayenne.
9Stir until well blended.
10The mixture should be moist but hold together when pressed.
11Spoon the filling into each mushroom cap, mounding it slightly.
12In a small bowl, mix the melted butter, 2 tablespoons panko, and 1 tablespoon Parmesan.
13Sprinkle this topping evenly over the filled mushrooms.
14Bake the mushrooms for 20 to 25 minutes until the topping is golden brown and the mushrooms are tender.
15The filling should be hot and bubbly.
16Let them cool for 5 minutes before serving.
17Garnish with extra parsley if desired.

🔧Equipment

Baking sheet
Parchment paper
Small skillet
Mixing bowl
Spoon
Knife
Cutting board

📊Nutrition Facts (per serving)

🔥Calories: 280 kcal🧈Total Fat: 16g💛Saturated Fat: 8g❤️Cholesterol: 85mg🧂Sodium: 620mg🌾Total Carbs: 14g🥦Dietary Fiber: 1g🍬Sugars: 3g🥩Protein: 18g

📝Notes

For best results, choose mushrooms that are similar in size for even cooking. You can substitute cooked scallops or imitation crab if needed. The filling can be prepared a day ahead and stored in the refrigerator.

Watch Video Of How Seafood Stuffed Mushrooms Works

This seafood stuffed mushrooms recipe is always a good idea for any occasion – whether it’s a holiday gathering or just a Tuesday night dinner. My family loves how easy it is to make and customize to our tastes.

Plus, the leftovers are always delicious the next day. To store leftovers, simply refrigerate them in an airtight container for up to 3 days or freeze them for up to 2 months.

Reheating is easy – just pop them in the oven at 350°F (180°C) for 10-15 minutes or until heated through. For serving ideas, consider adding some crusty bread or a side salad to round out the meal.

❓ Frequently Asked Questions About Seafood Stuffed Mushrooms

Q: What type of mushrooms should I use for this recipe?

The best type of mushroom to use for this recipe is portobello mushrooms due to their meaty texture and robust flavor.

Q: Can I use any type of seafood in this recipe?

No, you should only use high-quality seafood such as shrimp, scallops, and crab to ensure the best flavor.

Q: How do I prevent the filling from spilling out during baking?

To prevent the filling from spilling out during baking, make sure to fill the mushroom caps loosely and don’t overstuff them.

Q: Can I make this recipe ahead of time?

Yes, you can prepare the filling ahead of time and store it in the refrigerator for up to 24 hours before assembling and baking.

Q: What if I don’t have any breadcrumbs?

You can substitute breadcrumbs with crushed crackers or panko crumbs if you don’t have any on hand.

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