The Best Seafood Stuffed Mushrooms

The Best Seafood Stuffed Mushrooms

66
Terri Benson Carroll 0

"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."
Saved
Save
I Made it Rate it Share Print

Ingredients

45 m servings 278 cals
Serving size has been adjusted!

Original recipe yields 6 servings

Adjust

Nutrition

  • Calories:
  • 278 kcal
  • 14%
  • Fat:
  • 15.6 g
  • 24%
  • Carbs:
  • 17.5g
  • 6%
  • Protein:
  • 17.4 g
  • 35%
  • Cholesterol:
  • 132 mg
  • 44%
  • Sodium:
  • 453 mg
  • 18%

Based on a 2,000 calorie diet

See full nutrition

Nutritional Information

1 Serving
Servings Per Recipe:
Amount Per Serving
  • * Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
  • ** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
  • (-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.

On Sale

What's on sale near you.

Directions

Print
  • Prep

  • Cook

  • Ready In

  1. Preheat oven to 400 degrees F (200 degrees C). Line a baking sheet with aluminum foil.
  2. Place cream cheese, egg yolk, 1 tablespoon bread crumbs, green onion, lemon juice, Worcestershire sauce, garlic powder, salt, and pepper in the bowl of a mixer. Mix until smooth and evenly blended. Fold in the snow crab and shrimp. Stuff the mushrooms with this mixture, and press into the remaining bread crumbs to coat. Place onto baking sheet stuffing-side-up once coated.
  3. Bake in preheated oven until the mushrooms have softened slightly, 12 to 14 minutes. Set oven to Broil, and broil mushrooms for a few minutes until the tops are golden and bubbly.

Reviews

66
  1. 81 Ratings

  2.  
  3.  
  4.  
  5.  
  6.  
Most helpful positive review

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 ...

Most helpful critical review

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 fo...

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 ...

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 ...

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 ...

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 fo...

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 tea...

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 mixe...

This was excellent. I did follow the suggestion of another reviewer and added some grated parmesan and 1/4 cup of the chopped stems and I used frozen, drained shrimp cut up fine. I cut the stuff...