Seafood Stuffed Mushrooms

These savory Seafood Stuffed Mushrooms are a must-have. Packed with the Cajun trinity, crabmeat, and coveted crawfish tails, they pair perfectly with a salad for an easy weeknight meal.

Seafood Stuffed Mushrooms
Serves 4
These savory mushrooms pair well with a salad for an easy weeknight meal.
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  1. 4 portobello mushroom caps
  2. 2 tablespoons unsalted butter
  3. 1 cup chopped onion
  4. 1/2 cup chopped celery
  5. 1/2 cup chopped green bell pepper
  6. 1/2 cup chopped red bell pepper
  7. 3 cloves garlic, minced
  8. 2 teaspoons Old Bay Seasoning
  9. 1 teaspoon salt
  10. 1/2 teaspoon ground black pepper
  11. 1/2 cup shredded Parmesan cheese, divided
  12. 1/2 cup shredded mozzarella cheese
  13. 1 tablespoon fresh lemon juice
  14. 2 teaspoons Worcestershire sauce
  15. 2 eggs, lightly beaten
  16. 1/2 cup Japanese bread crumbs (panko), divided
  17. 4 ounces crabmeat
  18. 4 ounces crawfish tails
  19. 2 tablespoons chopped fresh parsley
  1. Preheat oven to 350°. Line a rimmed baking sheet with foil, and spray with nonstick cooking spray.
  2. Using a dry paper towel, lightly brush excess dirt from outside of mushroom caps. Remove and discard stems. Using a metal spoon, scrape gills and discard.
  3. In a large skillet, melt butter over medium heat. Cook onion and celery until translucent and soft, 10 to 12 minutes. Add bell peppers, and cook 4 to 6 minutes more. Add garlic, Old Bay Seasoning, salt, and pepper, and cook just until fragrant, about 1 minute.
  4. Transfer onion mixture to a large bowl, and add 1/4 cup Parmesan, mozzarella, lemon juice, Worcestershire, eggs, 1/4 cup bread crumbs, crab, and crawfish. Mix to combine well. Divide mixture evenly among mushroom caps, and press firmly. Top mixture with remaining bread crumbs, remaining 1/4 cup Parmesan, and parsley. Place on prepared baking sheet, and bake until lightly browned, 15 to 17 minutes.
Louisiana Cookin



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