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Shrimp and Crab Stuffed Portobello Mushrooms
These Shrimp and Crab Stuffed Portobello Mushrooms are an elegant and delicious appetizer. The rich, creamy filling, combined with the earthy flavor of the portobello mushrooms, creates a truly unforgettable dish.
Equipment
Ingredients
- 24 Baby Bella Mushrooms, cleaned and stemmed
- 2 tablespoons Butter
- 1 Shallot, finely chopped
- 3 cloves Garlic, minced
- ⅛ teaspoon Red pepper flakes
- 4 ounces Lump or Claw Crab Meat, chopped
- 4 ounces Shrimp, chopped into small pieces
- ¼ cup Seasoned breadcrumbs
- 3 tablespoons cream cheese
- 1 teaspoon All Purpose Seasoning Blend
- 1 tablespoon Parsley, fresh chopped
- 1 tablespoon Lemon juice, fresh
- ¼ cup Parmesan cheese, grated
Instructions
- Preheat the oven to 425ºF.
- Place the mushroom caps on a rimmed baking sheet, stem side up. Set aside.
- Finely chop the mushroom stems and set aside.
- Melt butter in a large skillet over medium heat. When melted, add the chopped mushroom stems and shallots. Cook for 5-7 minutes or until the stems are tender.
- Add the garlic and red pepper flakes and cook for an additional 30 seconds.
- Add in the chopped shrimp, crab, breadcrumbs, cream cheese, All Purpose Seasoning Blend, parsley and lemon juice. Cook for 1 to 2 minutes, stirring frequently, until the shrimp are cooked through and opaque.
- Fill the mushroom caps evenly with the shrimp and crab mixture. Top with parmesan cheese.
- Bake uncovered for 12-15 minutes or until the mushrooms are tender.
Christina's Notes
- For extra flavor: Add herbs like dill, parsley, or thyme to the stuffing.
- For a spicier kick: Add a pinch of red pepper flakes or a drizzle of hot sauce.
- For a richer flavor: Add a splash of white wine or sherry to the best crab stuffing.
- For a healthier option: Use whole wheat breadcrumbs or gluten-free breadcrumbs.
- Fill the Mushrooms: You can cut the bottom of the caps a little so they sit flat.