Seafood Stuffed Mushrooms
Elevate your appetizer game with these irresistible Seafood Stuffed Mushrooms, a decadent blend of tender button mushroom caps filled with a creamy, flavorful mixture of shrimp, crab meat, and Parmesan cheese. Infused with aromatic garlic, fresh parsley, and a touch of lemon zest, these bite-sized delights are topped with buttery panko breadcrumbs for the perfect golden crunch. Ready in just 35 minutes, this easy yet elegant dish is perfect for dinner parties, holiday gatherings, or as a luxurious snack. Impress your guests with the ultimate seafood indulgence baked to perfection!
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Recipe Information
Ingredients
- 12 pieces large white button mushrooms
- 4 oz cream cheese, softened
- 1 cup cooked shrimp, finely chopped
- 1 cup imitation crab meat or real lump crab meat, shredded
- 1 cup Parmesan cheese, grated
- 2 cloves garlic, minced
- 2 tbsp fresh parsley, finely chopped
- 2 stalks green onions, finely chopped
- 0.5 cup panko breadcrumbs
- 2 tbsp butter, melted
- 1 tsp lemon zest
- 1 tsp salt
- 0.5 tsp black pepper
Instructions
Preheat your oven to 375°F (190°C).
Clean the mushrooms by gently wiping them with a damp cloth and remove the stems. Set the mushroom caps aside.
Finely chop the mushroom stems and set them aside for the stuffing mixture.
In a mixing bowl, combine the cream cheese, chopped shrimp, crab meat, 3/4 cup of Parmesan cheese, minced garlic, parsley, green onions, lemon zest, salt, and black pepper. Mix until well combined.
In a medium-sized pan, melt 1 tablespoon of the butter over medium heat. Add the chopped mushroom stems and cook for about 3-4 minutes until tender. Allow them to cool slightly, then stir them into the stuffing mixture.
Spoon the seafood stuffing mixture generously into each mushroom cap, slightly mounding it on top.
In a small bowl, mix the panko breadcrumbs with the remaining 1/4 cup of Parmesan cheese and 1 tablespoon of melted butter. Sprinkle this mixture over the stuffed mushrooms for a crispy topping.
Place the mushrooms on a lined baking sheet or in a casserole dish, evenly spaced apart.
Bake in the preheated oven for 18-20 minutes, or until the mushrooms are tender and the stuffing is golden brown on top.
Remove from the oven and allow the mushrooms to cool for 5 minutes before serving.
Garnish with a sprinkle of fresh parsley, if desired, and serve warm.
Nutrition Facts
Calories |
420 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 23.1 g | 30% | |
| Saturated Fat | 14.0 g | 70% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 194 mg | 65% | |
| Sodium | 1607 mg | 70% | |
| Total Carbohydrate | 24.9 g | 9% | |
| Dietary Fiber | 1.5 g | 5% | |
| Total Sugars | 7.1 g | ||
| Protein | 32.0 g | 64% | |
| Vitamin D | 2.7 mcg | 14% | |
| Calcium | 302 mg | 23% | |
| Iron | 1.8 mg | 10% | |
| Potassium | 486 mg | 10% | |
*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.
