Hawaiian Seafood Stuffed Shiitake Mushrooms
Dive into the tropical flavors of the Pacific with these irresistible Hawaiian Seafood Stuffed Shiitake Mushrooms, a fusion of indulgent seafood and vibrant island-inspired ingredients! Tender shiitake mushroom caps are generously filled with a luscious blend of lump crab meat, finely chopped shrimp, and sweet, juicy pineapple, all balanced by creamy, tangy cream cheese and the delicate crunch of panko breadcrumbs. The filling is elevated with aromatic hints of ginger, garlic, sesame oil, and a splash of soy sauce, creating a savory, zesty profile that’s impossible to resist. Baked to golden perfection, these bite-sized delights are perfect as an elegant appetizer or a light main course. Garnish with fresh cilantro for a pop of color and flavor, and transport your taste buds to paradise with every bite. Whether you're hosting a dinner party or looking for creative ways to enjoy seafood, this recipe is sure to impress.
Log this recipe in SnapCalorie
Recipe Information
Ingredients
- 12 pieces Shiitake mushrooms (large, stems removed)
- 200 grams Lump crab meat
- 150 grams Cooked shrimp (finely chopped)
- 80 grams Fresh pineapple (finely diced)
- 120 grams Cream cheese (softened)
- 60 grams Panko breadcrumbs
- 3 stalks Green onions (thinly sliced)
- 1 tablespoon Soy sauce
- 1 tablespoon Lime juice
- 2 cloves Garlic (minced)
- 1 teaspoon Ginger (grated)
- 1 teaspoon Sesame oil
- 0.5 teaspoon Salt
- 0.25 teaspoon Black pepper
- 2 tablespoons Cilantro (optional, for garnish)
Instructions
Preheat your oven to 375°F (190°C) and line a baking sheet with parchment paper.
Gently clean the shiitake mushrooms with a damp paper towel and carefully remove the stems. Set the mushroom caps aside.
In a mixing bowl, combine the lump crab meat, chopped shrimp, diced pineapple, softened cream cheese, panko breadcrumbs, and sliced green onions.
Add the soy sauce, lime juice, minced garlic, grated ginger, sesame oil, salt, and black pepper to the mixture. Mix everything thoroughly until the filling is well-combined.
Using a spoon, carefully stuff the mushroom caps with the seafood mixture, ensuring they are generously filled but not overflowing.
Place the stuffed mushrooms onto the prepared baking sheet, spacing them evenly.
Bake in the preheated oven for 18-20 minutes or until the mushrooms are tender and the filling is golden on top.
Remove the mushrooms from the oven and let them cool slightly. Garnish with chopped cilantro, if desired, and serve warm.
Nutrition Facts
Calories |
1241 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 63.3 g | 81% | |
| Saturated Fat | 28.3 g | 142% | |
| Polyunsaturated Fat | 5.9 g | ||
| Cholesterol | 532 mg | 177% | |
| Sodium | 3722 mg | 162% | |
| Total Carbohydrate | 86.5 g | 31% | |
| Dietary Fiber | 9.5 g | 34% | |
| Total Sugars | 22.6 g | ||
| Protein | 94.8 g | 190% | |
| Vitamin D | 13.6 mcg | 68% | |
| Calcium | 407 mg | 31% | |
| Iron | 8.0 mg | 44% | |
| Potassium | 2106 mg | 45% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
