Seafood Stuffed Mushrooms with Crab and Shrimp
These Seafood Stuffed Mushrooms are seasoned with Old Bay and filled with real jumbo lump crab meat, shrimp, cream cheese, Parmesan, and gooey mozzarella. These homemade caps are better than the Red Lobster version.
Ingredients
- 12 oz whole fresh mushrooms
- 4 oz shrimp Cooked and diced into 1 inch chunks.
- 2-3 oz jumbo lump crab meat You can use imitation crab if you prefer.
- 6 oz cream cheese Softened.
- ¼ cup grated Parmesan Reggiano cheese
- ¼ cup shredded mozzarella cheese
- 1 teaspoon Worcestershire sauce
- 2-3 garlic cloves Minced
- 1/2 teaspoon Old Bay Seasoning
- salt and pepper to taste
Instructions
- Cut the stem out of the mushroom to prepare it for stuffing. I first chop off the stem, and then make a circular cut around the area where the stem was. Continue to cut until you have removed excess mushroom.
- Combine the softened cream cheese, shrimp, crab, shredded cheese, Old Bay, salt, pepper, garlic, and Worcestershire sauce in a medium bowl. Stir to combine. I like to reserve some of the Parmesan for the mushroom topping at the end.
- Stuff the mushrooms with the cheese mixture.
Bake/Oven Instructions
- Preheat oven to 400 degrees.
- Line a sheet pan with parchment paper. Add the stuffed mushrooms.
- Bake for 18-22 minutes until the cheese is melted and bubbly.
- Cool before serving.
Air Fryer Instructions
- Place the mushrooms in the Air Fryer for 8-10 minutes at 370 degrees. Cook until the cheese is melted and bubbly.
- Allow the mushrooms to cool before serving.
Notes
The amount of ingredients you will need for the filling will vary based on the size of your mushrooms and the type of mushrooms you use. You may have additional filling left over.
You can use whatever type of mushrooms you like. Common types for stuffed mushrooms are button mushrooms, portobello mushrooms, cremini mushrooms, and shiitake mushrooms.
Nutrition
Serving: 1stuffed mushroomCalories: 110kcalCarbohydrates: 1gProtein: 11gFat: 7g
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