Best 8 Seafood Stuffed Mushrooms Recipes

THE BEST SEAFOOD STUFFED MUSHROOMS

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.

SEAFOOD-STUFFED MUSHROOMS

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.

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.

SEAFOOD STUFFED MUSHROOMS

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.

SEAFOOD STUFFED MUSHROOMS (WEIGHT WATCHERS)

Steps:

• 1. FOR THE SEAFOOD STUFFING: saute the celery, onion, and garlic in the butter until translucent.
• 2. Add the pollack and cook for 5-7 minutes. The fish is done when it separates into flakes and appears opaque throughout.
• 3. Add the shrimp and cook for 2 minutes. Drain most, but not all, of the liquid from the pan.
• 4. Stir in the shrimp soup base, the cayenne pepper and white pepper. Fold in the croutons and bread crumbs. Fold in the crabmeat.
• 5. TO STUFF THE MUSHROOMS: Place the mushroom caps, stem side up in a baking dish. Spoon 1 TBSP of the hot seafood stuffing into each cap.
• 6. Pour the Alfredo sauce over the stuffed mushrooms. Sprinkle the Monterey Jack cheese over the top. Broil for 8-10 minutes, until the top is browned.
• 7. serve with garlic toast, for dipping.

HAWAIIAN SEAFOOD STUFFED SHIITAKE MUSHROOMS

Steps:

• Preheat oven to 350°F.
• In a saucepan over medium low heat, cook the cream and spinach together until cream is reduced by half.
• Stir in the shallots and cook 1 minute, remove from heat and stir in the coconut milk, dill, tarragon, cracker crumbs, crab, shrimp, salt and pepper.
• Stuff mushroom caps with seafood mixture and place in a shallow bakinging pan.
• Sprinkle with cheese and bake 8 to 10 minutes.
• Garnish with coconut.

THE BEST SEAFOOD STUFFED MUSHROOMS

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.

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.