Happy Holidays! The festive season is upon us, and what better way to celebrate than by adding a touch of elegance to your holiday menu? While we often stick to the tried-and-true appetizers, it’s exciting to venture beyond our comfort zones and explore new options. That’s where our Seafood Stuffed Mushroom Caps come in – they’re a delightful departure from the norm, and they’re sure to impress your guests.
A Crab Cake Twist
If you’re a fan of crab cakes, you’re in for a treat!
Our Seafood Stuffed Mushroom Caps are like a miniature crab cake nestled inside a delectable mushroom cap. It’s a delightful combination that’s both special and incredibly delicious.
The best part? These little caps may look and taste like a labor-intensive dish, but they’re actually a breeze to make.
Before we dive into the recipe, make sure to take your Merkts Swiss Cheese out of the fridge and allow it to come to room temperature.
This will make it easier to work with when it’s time to mix.
Cleaning the Mushroom Caps: Mushrooms have a unique growing environment in compost, so it’s crucial to handle them with care. Start by thoroughly washing the mushrooms in warm water.
Next, remove the stems; you can save these to use in your stuffing or other recipes. Using a small spoon or knife, gently scrape out the mushroom’s insides, creating a little bowl for your filling.
Crafting the Filling
- Sautéing the Veggies: Chop up your scallions, red pepper, and garlic, then sauté them in 1 tablespoon of butter for about 3 minutes, or until the veggies are softened. Transfer this mix to a bowl.
- Creating the Filling: To the sautéed mixture, add your finely chopped shrimp, half a can of crab meat, the room-temperature Merkt’s cheese, Old Bay Seasoning, and a couple of drops of hot sauce. Mix this delectable filling thoroughly.
- Stuffing the Caps: Using a spoon, generously fill each mushroom cap with this delightful mixture.
Topping It Off
For that irresistible buttery crunch on top, follow these steps:
- Panko Mixture: In the same pan you used earlier, cook up 2 tablespoons of panko, a pinch of garlic powder, and 2 tablespoons of butter for 3 minutes. Remove it from heat and add a tablespoon of Romano cheese. Give it all a good mix.
- Finishing Touch: Now, generously top each mushroom cap with this scrumptious buttery panko mixture.
Baking and Serving
Preheat your oven to 375 degrees Fahrenheit and place your stuffed mushroom caps inside. Bake them for 25-30 minutes or until they turn a glorious golden brown.
While your Seafood Stuffed Mushroom Caps are in the oven, why not treat yourself to a festive cider cocktail from our Fall Cocktail selections? We’re all about enjoying the holidays and not stressing over food and preparation so I hope this helps make your holiday a happy one! Here’s to enjoying friends, good food, and family!
By now, your Seafood Stuffed Mushroom Caps should be ready to devour. Serve them up hot and fresh with a festive side of garlic aioli for the perfect holiday appetizer! Enjoy!
Seafood Stuffed Mushroom Caps
- 1 Saute Pan
- 1 Baking Sheet
- 1 Sheet Parchment Paper
- 20 White Button or Cremini Mushrooms The large 16 oz box
- 4 Jumbo Cooked Shrimp Chopped Finely
- 1/2 Can White Crab Meat
- 1/3 Cup Merkt's Swiss Cheese Rounded 1/3 cup
- 2 Scallions chopped fine
- 4 Slices Red Pepper diced fine
- 1 Clove Garlic Minced
- 1/4 Tsp Old Bay Seasoning
- 2-3 Drops Hot Sauce
- 1 TB Butter to cook the onions and peppers
- 2 TB Panko
- 2 TB Butter
- 1 TB Romano Cheese or Parmesan
- 1/8 Tsp Garlic Powder
- Mince Scallions and Red Pepper
- Mince 1 clove garlic and add to scallions along with 1 TB Butter
- Cook above for 3 minutes and set aside
- Debutton and gently clean out centers of mushrooms being careful to not break sides of the mushroom cap
- On a parchment lined pan lightly coat with olive oil and add your cleaned mushrooms
- Finely chop the cooked shrimp and combine with crab meat, merkts swiss cheese and the above cooked scallion and pepper combo
- Add two or three drops of hot sauce and the Old Bay Seasoning
- Combine well and fill each mushroom cap with approx 1 tsp of filling
- Cook your panko, 1/8 tsp garlic powder and butter for 3 minutes. Remove from heat and add the TB of romano and combine
- Top each mushroom cap with the panko mixture
- Bake in 375 degree oven for 25-30 minutes till golden brown
- Serve immediately while hot