Seafood Stuffed Mushroom Caps
Elevate your appetizer game with these irresistible Seafood Stuffed Mushroom Caps, a perfect blend of rich flavors and creamy textures. Tender white button mushroom caps are generously filled with a savory mix of succulent shrimp, delicate lump crab meat, and creamy cream cheese, seasoned with garlic, green onion, and paprika for a burst of flavor in every bite. Topped with a golden panko breadcrumb and Parmesan crust, these baked bites are the ultimate crowd-pleaser for any gathering. Easy to prepare in just 40 minutes, they're elegant enough for special occasions yet simple enough for a weeknight treat. Serve these seafood-stuffed delights warm and watch them vanish in minutes! Perfect for seafood lovers and an ideal addition to your appetizer spread, this dish combines gourmet appeal with approachable preparation.
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Recipe Information
Ingredients
- 16 pieces Large white button mushrooms
- 1 cup Cooked shrimp, chopped
- 1 cup Lump crab meat
- 4 ounces Cream cheese, softened
- 0.5 cup Panko breadcrumbs
- 0.33 cup Parmesan cheese, grated
- 2 cloves Garlic, minced
- 2 tablespoons Fresh parsley, chopped
- 2 stalks Green onion, finely chopped
- 0.5 teaspoon Paprika
- 0.25 teaspoon Salt
- 0.25 teaspoon Black pepper
- 2 tablespoons Olive oil
Instructions
Preheat your oven to 375°F (190°C) and line a baking sheet with parchment paper or aluminum foil.
Clean the mushrooms by gently wiping them with a damp paper towel. Carefully remove the stems and hollow out the caps slightly using a spoon to make space for the stuffing. Set the caps aside.
Chop the mushroom stems finely and set them aside for the filling.
In a large skillet, heat 1 tablespoon of olive oil over medium heat. Add the minced garlic and chopped mushroom stems, cooking for 2-3 minutes until softened. Remove from the heat and let cool slightly.
In a mixing bowl, combine the chopped shrimp, lump crab meat, cream cheese, cooked mushroom stems and garlic, green onion, parsley, paprika, salt, and pepper. Mix until everything is evenly incorporated.
Spoon the seafood mixture into the hollowed mushroom caps, filling them generously.
In a small bowl, mix the panko breadcrumbs and Parmesan cheese. Sprinkle this mixture evenly over the stuffed mushroom caps.
Drizzle the mushrooms with the remaining 1 tablespoon of olive oil to help with browning.
Place the stuffed mushrooms on the prepared baking sheet and bake in the preheated oven for 18-20 minutes, or until the tops are golden and the mushrooms are tender.
Remove from the oven, let cool slightly, and garnish with additional fresh parsley, if desired. Serve warm and enjoy!
Nutrition Facts
Calories |
2155 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 93.6 g | 120% | |
| Saturated Fat | 38.8 g | 194% | |
| Polyunsaturated Fat | 2.7 g | ||
| Cholesterol | 738 mg | 246% | |
| Sodium | 3280 mg | 143% | |
| Total Carbohydrate | 159.1 g | 58% | |
| Dietary Fiber | 41.0 g | 146% | |
| Total Sugars | 83.6 g | ||
| Protein | 240.2 g | 480% | |
| Vitamin D | 17.3 mcg | 86% | |
| Calcium | 841 mg | 65% | |
| Iron | 25.9 mg | 144% | |
| Potassium | 13980 mg | 297% | |
*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.
