"If you're a stuffed mushroom connoisseur, this is a must try! These practically melt in your mouth and are always a hit when I've served them to family and friends. The filling can also be used to stuff chicken breasts or fish." — Terri C
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1 (8 ounce) package
softened cream cheese
Italian bread crumbs
green onion, chopped
salt and ground black pepper to taste
1 (6 ounce) can
snow crab, drained
1 (4 ounce) can
small shrimp, drained
white mushrooms, stems removed
Italian bread crumbs
These stuffed mushrooms are amazing. I have tried to make others from recipes on this site but this one really stands out. The whole package of cream cheese is needed as it makes the filling so creamy. I also increased the green onions to 3 and chopped them finely. I doubled the crab and shrimp which I pulsated in a mini-food processor/chopper first to make it finer. The finishing touch was a ton of freshly grated parmegiano reggiano on top of the mushrooms. I also cooked the mushrooms for a bit longer than what the recipe called for as I wanted the mushrooms to be fully cooked. Then I broiled for a few minutes until the cheesy tops were browned. Mmmmmm, good. This was a huge hit at the last family gathering. Everyone could not get enough.
I hate to be the party pooper, but I thought this was just OK. For me, it needed a little more kick -- more oomph -- not sure what. Was a little bland for my taste. Will probably keep looking for another recipe.
Great Recipe. Used 2 green onions; added a couple of dashes of Old Bay Seasoning; added parmesan cheese to the bread crumbs
This is a wonderful recipe! I brought this appetizer to a dinner party and everyone loved them. I should have made more. The only change I made was to leave out the shrimp (It's a texture thing with me). Also, I doubled the recipe because I wanted to make 24 mushrooms. It turns out that a single recipe would have easily filled 24 medium sized mushrooms, or close to it. I had a lot of left over filling. I will definitely be making these again.
Didn't change a thing - these were awesome! I might add a bit of parmesan cheese to the breadcrumbs used for the last step! These will be added to my collection of appetizer favorites! Use a teaspoon to fill the caps. It makes it very easy to fill and shape the stuffing!!!
Absolutely amazing! I made them into stuffed portobella mushrooms, which worked great and actually used 2 cans of tiny shrimp (6 ounce) and 1 can of crab meat (6 ounce) My boyfriend and I had 2 each and we were both stuffed: SO GOOD!!!
Delicious! I added an extra green onion, and baked a little bit longer just to get the mushrooms really soft. This made enough to fill 24 medium sized mushrooms.
I wish I could give these 4.5 stars! I saw no need for the egg yolk, so omitted it. My Christmas crowd enjoyed these, and I would make them again with a few changes--I think some parmesan mixed in would add a little something extra, and fresh chopped parsley would give nice color and flavor also. This did make much more filling than you need for 12 mushrooms--it would probably easily fill 24. Thanks for sharing the recipe!
* Percent Daily Values are based on a 2,000 calorie diet.
The Best Seafood Stuffed Mushrooms
Serving Size: 1/6 of a recipe
Servings Per Recipe: 6
Amount Per Serving
Calories from Fat: 141
Baked mushrooms are stuffed with seasoned crabmeat.
Enjoy baked mushroom caps stuffed with a delicious vegetarian filling.
See how easy it is to make sensational stuffed mushrooms.