SEAFOOD STUFFED PORTABELLA MUSHROOMS
Make and share this Seafood Stuffed Portabella Mushrooms recipe from Food.com.
Provided by Lasertop
Categories Onions
Time 1h15m
Yield 6 Mushrooms, 6 serving(s)
Number Of Ingredients 12
Steps:
- In a Large Skillet place the Butter, Scallops, Shrimp, Onions, Garlic and Celery over a medium heat for 10 minutes.
- Prep the Mushrooms by taking out the Stems and scraping out the gills (this makes more room for the stuffing). Optionally you can cut up the stems and add them to the stuffing mix.
- Add in the Crab meat and Cajun seasoning cook for 5 more minutes.
- Remove from Heat and add bread crumbs and 1/2 cup of Cheddar Cheese, If the mixture is too dry add a little bit of water to the mix.
- Stuff the Portabella Mushrooms with this mixture and top off with the rest of the Cheddar Cheese.
- Place the Stuffed Mushrooms in a shallow baking dish and add about a cup of water or enough to cover the bottom of the dish and bake for 30 minutes at 350 degrees.
Nutrition Facts : Calories 352.2, Fat 23.4, SaturatedFat 14.1, Cholesterol 62.7, Sodium 502.6, Carbohydrate 25.2, Fiber 2.8, Sugar 4.6, Protein 11.7
THE BEST SEAFOOD STUFFED MUSHROOMS
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.
Provided by Terri Benson Carroll
Categories Appetizers and Snacks Vegetable Mushrooms Stuffed Mushroom Recipes
Time 45m
Yield 6
Number Of Ingredients 12
Steps:
- Preheat oven to 400 degrees F (200 degrees C). Line a baking sheet with aluminum foil.
- 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.
- 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.
Nutrition Facts : Calories 278.5 calories, Carbohydrate 17.5 g, Cholesterol 132.4 mg, Fat 15.6 g, Fiber 1.4 g, Protein 17.4 g, SaturatedFat 8.9 g, Sodium 388.6 mg, Sugar 2.4 g
SHRIMP-STUFFED PORTOBELLO MUSHROOMS
Categories Mushroom Shellfish Bake Cocktail Party Quick & Easy Mayonnaise Parmesan Basil Rosemary Shrimp Bon Appétit
Yield Makes 4 (appetizer) servings
Number Of Ingredients 10
Steps:
- Heat oil in heavy large skillet over medium-high heat. Add onion, basil, garlic, and rosemary. Sauté until onion softens, about 5 minutes. Transfer to medium bowl; mix in shrimp, breadcrumbs, cheese, and mayonnaise. Season filling to taste with salt and pepper. Arrange mushrooms, rounded side down, on oiled baking sheet. Mound shrimp filling in mushrooms, pressing filling to compact slightly. (Can be made 6 hours ahead. Cover and refrigerate.)
- Preheat oven to 350°F. Bake mushrooms until tender and filling begins to brown, about 35 minutes. Serve hot.
SHRIMP STUFFED PORTABELLA MUSHROOMS
Delicious, and often requested, Stuffed Mushroom recipe. I usually serve as a side dish with grilled sirloin steaks.
Provided by thepitclub
Categories Vegetable
Time 1h15m
Yield 5 serving(s)
Number Of Ingredients 14
Steps:
- Preheat oven to 325 degrees F.
- Remove stems from mushroom caps and dice stems, set aside.
- Carefully scrape away the dark gills from the bottoms of the mushroom caps and discard.
- Melt butter in a large skillet over medium heat.
- Add shrimp, onion, chopped stems and bell pepper to skillet, sauteing until shrimp is pink and other ingredients are softened, being careful not to overcook the shrimp (shrimp will get rubbery if overcooked).
- Remove mixture from heat and place in a large mixing bowl (do not drain liquid).
- Add cream cheese to mixture and stir well.
- Then add all other ingredients, except mushroom caps and one half cup shredded cheddar cheese, and mix well.
- Spray an 8x11 glass baking dish with non-stick cooking spray.
- Carefully stuff the mushroom caps with stuffing mixture and place into baking dish.
- Evenly spread remaining half cup of cheddar cheese over stuffed caps.
- Place dish into preheated oven, and bake for apx. 45 minutes to one hour.
SHRIMP AND CRAB STUFFED PORTOBELLO MUSHROOMS
This is a great way to use the crab legs after you've been picking and eating crabs! Still have corn, crabs, and shrimp from last night's dinner? This is the answer.
Provided by Elizabeth W.
Categories Crab
Time 35m
Yield 4 Stuffed portobello mushrooms, 4 serving(s)
Number Of Ingredients 15
Steps:
- Preheat oven to 425ºF.
- Wipe mushrooms with a clean, damp cloth or paper towel. Remove mushroom stems and chop them coarsely; set aside.
- In a large skillet, melt butter or margarine over medium heat. Cook onion, garlic, corn, and chopped mushroom stems in hot butter for 6 to 8 minutes or until tender. Remove from heat. Stir in all remaining ingredients.
- Place portobello caps, stem sides up, on a baking sheet. Divide shrimp mixture among portobello caps.
- Bake, uncovered, about 15 minutes or until mushrooms are tender.
Nutrition Facts : Calories 339.4, Fat 20.6, SaturatedFat 11.1, Cholesterol 169.6, Sodium 713.2, Carbohydrate 22.1, Fiber 2.6, Sugar 6.4, Protein 18.4
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