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!
Equipment
- 1 Saute Pan
- 1 Baking Sheet
- 1 Sheet Parchment Paper
Ingredients
- 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
Instructions
- 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!