Ingredients for Seafood Stuffed Mushroom Caps
- White Mushrooms
- 1 tablespoon butter
- White Wine
- Cream Cheese
- Mayonnaise
- Shallot
- Garlic
- Dill
- Fresh Lemon Juice
- Cooked Shrimp
- Crabmeat
Cook Smarter with Sous, Your Kitchen Companion
Missing an ingredient for this Seafood Stuffed Mushroom Caps? Need a perfect wine pairing or a healthy side dish idea? Don't guess—ask Sous! Your AI-powered sous-chef is ready to help you swap ingredients, adjust serving sizes, and discover flavor tips in seconds.
How to Make Seafood Stuffed Mushroom Caps
- Preheat oven to 350°F (175°C).
- Clean and remove stems from 1 pound large mushroom caps (cremini or button). Roughly chop the stems.
- Heat 1 tablespoon butter in a large skillet over medium heat. Add mushroom caps and sauté for 5-7 minutes, until softened and slightly browned. Remove from skillet and set aside.
- In a food processor, combine 1/2 cup cooked shrimp (chopped), 1/4 cup cooked crab meat, 1/4 cup chopped mushroom stems, 2 tablespoons grated Parmesan cheese, 1 tablespoon chopped fresh parsley, 1 tablespoon mayonnaise, 1 teaspoon lemon juice, 1/4 teaspoon garlic powder, 1/4 teaspoon salt, and 1/8 teaspoon black pepper. Process until smooth.
- Spoon or pipe the seafood mixture into the prepared mushroom caps.
- Arrange stuffed mushrooms in a baking dish and bake for 15-20 minutes, or until heated through and the filling is bubbly.
- Garnish with extra Parmesan cheese and fresh parsley, if desired. Serve immediately.
Nutrition Information (Approximate per serving)
Sodium
1 g
Sugar
2g
Fat
8g
Carbs
0g
