Description
These easy seafood stuffed mushrooms are a crowd-pleasing party appetizer featuring tender mushroom caps filled with a creamy blend of crab, shrimp, cheese, and fresh herbs. They bake up golden and bubbly, perfect for gatherings or holiday feasts.
Ingredients
- 24 large white button mushrooms, cleaned and stems removed
- Olive oil, for brushing
- Salt and pepper, to season
- 4 oz lump crab meat, drained and picked over for shells
- 4 oz cooked shrimp, peeled, deveined, and chopped small
- 4 oz cream cheese, softened
- 1/4 cup grated Parmesan cheese (plus extra for topping)
- 2 tbsp mayonnaise
- 2 green onions, finely chopped
- 2 cloves garlic, minced
- 2 tbsp fresh parsley, finely chopped (plus more for garnish)
- 1 tsp lemon zest
- 1 tbsp fresh lemon juice (optional)
- 1/4 tsp smoked paprika
- 1/4 tsp black pepper
- 1/4 tsp kosher salt
- 1/4 cup panko breadcrumbs (use gluten-free if needed)
- 1 tbsp melted butter
- Extra grated Parmesan, optional for topping
Instructions
- Preheat oven to 375°F (190°C).
- Clean mushroom caps with a damp paper towel. Remove stems and gently hollow out more space if needed.
- Arrange mushroom caps cavity side up on a lined baking sheet. Brush lightly with olive oil and sprinkle with salt and pepper.
- In a large bowl, combine cream cheese, mayonnaise, Parmesan, chopped shrimp, and crab meat.
- Add garlic, green onions, parsley, lemon zest, lemon juice (if using), smoked paprika, salt, and pepper. Mix until well combined and spoonable.
- Using a small spoon or scoop, fill each mushroom cap with the seafood mixture, mounding slightly.
- Arrange stuffed mushrooms back onto the baking sheet.
- In a small bowl, toss panko breadcrumbs with melted butter and a pinch of extra Parmesan. Sprinkle evenly over stuffed mushrooms.
- Bake on the middle rack for 18-22 minutes, until mushrooms are tender and tops are golden brown and bubbling. Broil for 1-2 minutes if needed for extra browning.
- Sprinkle with extra chopped parsley and a squeeze of fresh lemon, if desired. Let cool for 5 minutes before serving.
Notes
For gluten-free, use gluten-free panko or almond flour for the topping. Pre-bake mushroom caps for 8 minutes to reduce moisture if desired. Filling can be made ahead and mushrooms stuffed up to 24 hours in advance. Add cayenne or hot sauce for a spicy kick. Substitute scallops or canned crab for shrimp or crab. Vegetarian and dairy-free adaptations are possible.
- Prep Time: 20 minutes
- Cook Time: 20 minutes
- Category: Appetizer
- Cuisine: American
Nutrition
- Serving Size: 1 stuffed mushroom
- Calories: 45
- Sugar: 0.5
- Sodium: 120
- Fat: 3
- Saturated Fat: 1.5
- Carbohydrates: 2
- Fiber: 0.3
- Protein: 3
Keywords: seafood stuffed mushrooms, party appetizer, crab stuffed mushrooms, shrimp stuffed mushrooms, easy appetizer, holiday appetizer, gluten-free option, pescatarian