The Best Seafood Stuffed Mushrooms Recipe
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.
This tasty appetizer seasoned with thyme, oregano, and savory. Choose good sized mushrooms, about 2 inches across. When cleaning mushrooms, don't run them under water. They are like little sponges, and will absorb it; just wipe them clean with a damp towel. The filling can be made with fresh, canned, or imitation crabmeat. If using canned, be sure to rinse it first.
Button mushrooms stuffed with crab and Monterey Jack cheese make a delicious bite-size appetizer. Your guests are sure to be dazzled!
A restaurant-worthy appetizer stuffed with cream cheese, garlic, Parmesan cheese, and a hint of heat.
These delicious appetizer mushrooms are stuffed with chopped crabmeat, lobster, garlic, and seasoned croutons, then topped with mozzarella and baked.
You chill this seafood medley for an hour before stuffing--flavors intensify and ingredients hold together nicely.
These shrimp-stuffed mushrooms are made ahead of time, chilled, then baked just before serving.
I am totally in love with these mushrooms! I added the grated parmesan in with the bread crumbs after reading the reviews and I also dipped the bottoms of the mushrooms in olive oil before placing them on the foil. They turned out amazing.
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!