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Seafood Stuffed Mushroom Caps

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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.

seafood stuffed mushroom caps appetizer

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.

ingredients for seafood stuffed mushroom caps

Prep Steps

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

seafood stuffed mushroom caps prepped recipe
  1. 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.
  2. 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.
  3. Stuffing the Caps: Using a spoon, generously fill each mushroom cap with this delightful mixture.

Topping It Off

panko & garlic powder

For that irresistible buttery crunch on top, follow these steps:

  1. 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.
  2. Finishing Touch: Now, generously top each mushroom cap with this scrumptious buttery panko mixture.
seafood stuffed mushroom caps

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!

seafood stuffed mushroom caps

Final Thoughts

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

When you want something a little special for your get together these are the answer! Mushroom caps stuffed with both shrimp and crab in a swiss cheese base with a little kick from Old Bay and hot sauce. Then you top them off with buttery garlic bread crumbs…oh boy! Kind of like a crab cake stuffed in a mushroom to make a most delicious and decadent appetizer. So when you're out to impress look no further!
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Prep Time 30 minutes
Cook Time 33 minutes
Panko Mix and Vegetable Mix Separately 5 minutes
Total Time 3 minutes
Course Appetizer
Servings 20


  • 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

Panko Mixture

  • 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
Tried this recipe?Let us know how it was!

More Fall Favorite Appetizers:

Turkey Cheeseball

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