FIVE-INGREDIENT GRILLED SHRIMP-STUFFED MUSHROOMS
Stuffed mushrooms can be much more than bite-size hors d'oeuvres at cocktail parties-they can also be a delicious entree. Portobello mushrooms stuffed with shrimp are a low-fat, protein-packed seafood dinner option containing potassium, iron and zinc. The meatiness of the mushroom paired with shrimp is a new take on surf-and-turf, with the added benefit of 15 vitamins, minerals and beneficial plant compounds. Round out this meal with slices of French bread brushed with olive oil and grilled. Or serve the patties in 100 percent whole-grain buns along with sliced avocado.
Provided by Michelle Dudash
Categories appetizer
Time 30m
Yield 4 servings
Number Of Ingredients 9
Steps:
- Preheat grill to medium, about 350 to 400 degrees F.
- Rinse the tops of the mushrooms briefly under running water, rubbing off any debris, and pat dry. Gently remove the gills with a spoon (the gills are edible, but their dark shade can muck up the color of the filling). Pluck off the stems, trim the bottom of the stems, and reserve. Trim the rims of the mushrooms with kitchen shears, for a straighter edge. Reserve scraps. Place mushroom caps on a plate.
- Slice finely slice enough of the green scallion tops to equal 2 tablespoons and reserve for garnish. Place the remaining white and green scallion parts in a large food processor and pulse to chop. Add the mushroom stems and scraps, shrimp, lemon zest and juice, and freshly ground black pepper to taste. Pulse until the shrimp is nearly ground, with some small pieces remaining.
- Brush the mushroom tops with oil, turn them over, then sprinkle lightly with salt and pepper. Divide the shrimp mixture equally among the mushrooms and smooth with the back of a spoon. Sprinkle with salt.
- Lightly oil the area of the grill that you will be using. Grill the stuffed mushrooms until the shrimp centers turn white and firm when pressed gently and the mushrooms are tender, about 10 to 12 minutes. Allow the mushrooms to rest a few minutes before serving. Sprinkle with sliced scallions and serve with lemon wedges.
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
Everyone wants this recipe! These can be prepared the night before and baked when needed. A restaurant quality appetizer!
Provided by Emjay99
Categories Vegetable
Time 45m
Yield 10 serving(s)
Number Of Ingredients 15
Steps:
- Wipe mushroom caps with a damp cloth to remove any dirt.
- Set aside.
- In a saucepan on low heat combine and stir with a wire whisk: flour, cream cheese, milk, garlic, salt, nutmeg, pepper and heat gently until cream cheese is no longer lumpy.
- Stir in mayonnaise, lemon juice, parmesan cheese and green onion.
- Remove from heat and fold in crab meat and shrimp gently with a rubber spatula.
- Cover and allow to cool completely before stuffing the mushrooms.
- Stuff each mushroom cap with filling.
- Place in a 9 x 13 inch greased baking dish and sprinkle with cheddar cheese and extra Parmesan cheese.
- At this point you can cover the dish with plastic wrap and store in the fridge overnight if you want to prepare them ahead.
- Pre-heat oven to 400 degrees F.
- Bake 15 to 20 minutes.
Nutrition Facts : Calories 58.2, Fat 2.9, SaturatedFat 1.6, Cholesterol 8.6, Sodium 95.2, Carbohydrate 3.7, Fiber 0.8, Sugar 2.1, Protein 5.4
SEAFOOD-STUFFED MUSHROOMS
Ever since I found this recipe in a magazine years ago, these seafood-stuffed morsels have been making my family and friends merry every Christmas.
Provided by Taste of Home
Categories Appetizers
Time 40m
Yield 3 dozen.
Number Of Ingredients 11
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.
Nutrition Facts : Calories 61 calories, Fat 5g fat (2g saturated fat), Cholesterol 13mg cholesterol, Sodium 104mg sodium, Carbohydrate 2g carbohydrate (1g sugars, Fiber 0 fiber), Protein 2g protein.
SEAFOOD STUFFED MUSHROOMS
A crab, shrimp and cream cheese filling nestled in mushrooms caps. They go together like the sea and the land, so hand them out at your next party!
Provided by Sydney Lara
Categories Appetizers and Snacks Vegetable Mushrooms Stuffed Mushroom Recipes
Time 1h30m
Yield 24
Number Of Ingredients 8
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.
Nutrition Facts : Calories 89.7 calories, Carbohydrate 4 g, Cholesterol 28.7 mg, Fat 6.8 g, Fiber 0.6 g, Protein 4.1 g, SaturatedFat 4.1 g, Sodium 307.4 mg, Sugar 1.1 g
More about "best seafood stuffed mushrooms recipes"
CRAB STUFFED MUSHROOMS - CAFE DELITES
From cafedelites.com
5/5 (6)Total Time 35 minsCategory AppetizerCalories 59 per serving
- In a large bowl combine crab meat, 1/3 cup Panko crumbs, parmesan, mayo, cream cheese, garlic, green onions, herbs, salt and pepper.
SEAFOOD STUFFED MUSHROOMS (SO GOOD!) - MOMSDISH
From momsdish.com
4.8/5 (382)Total Time 50 minsCategory Appetizer, Main CourseCalories 237 per serving
EASY SEAFOOD STUFFED MUSHROOMS - THE WEARY CHEF
From wearychef.com
3.2/5 Estimated Reading Time 6 minsServings 12Total Time 40 mins
CRAB STUFFED MUSHROOMS – WELLPLATED.COM
From wellplated.com
4.5/5 (4)Total Time 45 minsCategory AppetizerCalories 49 per serving
THE BEST SEAFOOD STUFFED MUSHROOMS | ALLRECIPES
BAKED MUSHROOMS STUFFED WITH CRABMEAT IMPERIAL | EMERILS.COM
From emerils.com
STUFFED PORTOBELLO MUSHROOMS | THE MEDITERRANEAN DISH
From themediterraneandish.com
CRAB-STUFFED MUSHROOMS RECIPE (PERFECT APPETIZER)
From thekitchn.com
EASY STUFFED MUSHROOMS - RECIPE - COOKS.COM
From cooks.com
SHRIMP STUFFED PORTOBELLO MUSHROOMS RECIPE | LITTLE SPICE JAR
From littlespicejar.com
WOW-WORTHY CRAB-STUFFED MUSHROOM RECIPES
From allrecipes.com
SHRIMP-STUFFED MUSHROOMS - TASTE OF THE SOUTH
From tasteofthesouthmagazine.com
SEAFOOD STUFFED MUSHROOMS - LOUISIANA COOKIN' …
From louisianacookin.com
SEAFOOD STUFFED PORTOBELLO MUSHROOMS RECIPE - BUMBLE BEE …
From bumblebee.com
BEST CRAB STUFFED MUSHROOMS RECIPE - HOW TO MAKE …
From thepioneerwoman.com
SEAFOOD STUFFED MUSHROOMS - IT'S SIMPLE BY …
From howtothisandthat.com
CRAB STUFFED MUSHROOMS (EASY RECIPE) - INSANELY GOOD
From insanelygoodrecipes.com
CRAB STUFFED MUSHROOMS - WILL COOK FOR SMILES
From willcookforsmiles.com
TOP 11 STUFFED MUSHROOM RECIPES - THE SPRUCE EATS
From thespruceeats.com
20 BEST ONION RECIPES - WHAT TO MAKE WITH ONIONS - THE PIONEER …
From thepioneerwoman.com
You'll also love