Surf and Turf Stuffed Mushrooms
Dive into a culinary adventure with these irresistible Surf and Turf Stuffed Mushrooms! This gourmet appetizer blends the ocean's finest—succulent shrimp—with savory ground beef for a unique and indulgent twist on classic stuffed mushrooms. Each tender mushroom cap is filled with a rich, garlicky mixture enhanced by sautéed onions, buttery panko breadcrumbs, and a touch of Parmesan cheese, creating a symphony of textures and flavors. Perfectly golden and garnished with fresh parsley, these bite-sized delights are ideal for dinner parties, special occasions, or simply elevating your weeknight dinner. Impress your guests with this show-stopping combination of land and sea, all baked to perfection in just 20 minutes!
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Recipe Information
Ingredients
- 12 pieces Large button mushrooms
- 150 grams Raw shrimp (peeled, deveined, and finely chopped)
- 150 grams Ground beef
- 2 cloves Garlic (minced)
- 1 small Yellow onion (finely chopped)
- 2 tablespoons Butter
- 0.5 cup Panko breadcrumbs
- 0.25 cup Grated Parmesan cheese
- 2 tablespoons Fresh parsley (chopped)
- 0.5 teaspoon Salt
- 0.25 teaspoon Black pepper
- 1 tablespoon Olive oil
Instructions
Preheat your oven to 375°F (190°C) and line a baking sheet with parchment paper.
Carefully remove the stems from the mushrooms and scoop out the gills with a teaspoon to create space for the filling. Set the mushroom caps aside and finely chop the stems.
Heat 1 tablespoon of butter in a skillet over medium heat. Add the chopped mushroom stems, garlic, and onion. Sauté for 4-5 minutes until the mixture has softened and released its aroma.
Add the ground beef to the skillet and cook, breaking it apart with a spoon, until browned and fully cooked, about 6-8 minutes.
Add the shrimp to the skillet and cook for 2-3 minutes, or until the shrimp is pink and opaque. Stir in the salt and black pepper. Remove the skillet from heat and allow the mixture to cool for a few minutes.
In a mixing bowl, combine the cooked filling with the panko breadcrumbs, Parmesan cheese, and 1 tablespoon of parsley. Mix thoroughly.
Brush the mushroom caps lightly with olive oil and place them on the prepared baking sheet with the hollowed side facing up.
Spoon the filling into each mushroom cap, mounding it slightly. Sprinkle the tops with a little more panko and Parmesan for extra crunch.
Melt the remaining tablespoon of butter and drizzle it over the stuffed mushrooms.
Bake the mushrooms in the preheated oven for 18-20 minutes, or until the tops are golden and the mushrooms are tender.
Remove the mushrooms from the oven and sprinkle with the remaining parsley for garnish. Serve warm as an appetizer or side dish.
Nutrition Facts
Calories |
695 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 34.9 g | 45% | |
| Saturated Fat | 15.0 g | 75% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 368 mg | 123% | |
| Sodium | 1980 mg | 86% | |
| Total Carbohydrate | 29.2 g | 11% | |
| Dietary Fiber | 3.3 g | 12% | |
| Total Sugars | 6.2 g | ||
| Protein | 74.1 g | 148% | |
| Vitamin D | 6.1 mcg | 30% | |
| Calcium | 353 mg | 27% | |
| Iron | 5.3 mg | 29% | |
| Potassium | 1463 mg | 31% | |
*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.
