Best Shrimp And Crab Stuffed Mushrooms Recipes

SHRIMP AND CRAB STUFFED PORTOBELLO MUSHROOMS

Shrimp and Crab Stuffed Portobello Mushrooms image

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

Ingredients

4 medium portabella mushrooms (cleaned and stems saved for adding back into mixture)
2 tablespoons butter or 2 tablespoons margarine
1 small onion, finely chopped
1 garlic clove, minced
1/2 lb shrimp (peeled, deveined, and cooked shrimp, chopped)
1 cup crabmeat (fresh if you have been picking)
1 ear of corn (kernels cut off cobb)
1/2 cup breadcrumbs
1 egg, slightly beaten
1 tablespoon fresh lemon juice
1/2 teaspoon red pepper flakes
1 ounce parmigiano-reggiano cheese, grated
4 ounces cream cheese, softened
2 teaspoons parsley (fresh, chopped)
salt & pepper (to taste)

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

BUTTON MUSHROOMS STUFFED WITH CRAB AND SHRIMP

Button Mushrooms Stuffed with Crab and Shrimp image

Adapted after many attempts at making the perfect seafood-stuffed mushroom. My boyfriend absolutely adores the filling and I can't blame him-delicious!

Provided by Kittie Wilkinson

Categories Appetizers and Snacks Vegetable Mushrooms Stuffed Mushroom Recipes

Time 1h20m

Yield 15

Number Of Ingredients 18

Ingredients

30 large button mushrooms
½ teaspoon olive oil
½ teaspoon butter
½ medium white onion, finely diced
⅓ cup minced celery
⅓ cup minced red bell pepper
1 tablespoon dry white wine
1 ⅓ teaspoons seafood seasoning (such as Old Bay®), divided
1 ⅓ teaspoons dried dill weed, divided
1 (6 ounce) can crabmeat
2 ounces cooked salad shrimp
½ cup oyster crackers, crushed
2 tablespoons butter, melted
1 tablespoon minced garlic
1 tablespoon dry white wine
1 teaspoon lemon juice
¼ cup shredded sharp Cheddar cheese, or to taste
¼ cup shredded mozzarella cheese, or to taste

Steps:

Preheat the oven to 350 degrees F (175 degrees C). Butter two 9x13-inch casserole dishes.
Prepare mushrooms: Stem button mushrooms and mince stems; reserve 1/4 cup minced stems for filling. Set aside.
Heat oil and butter in a small pan over medium heat. Saute onion, celery, bell pepper, wine, 1/3 teaspoon seafood seasoning, and 1/3 teaspoon dill in the hot pan until vegetables are soft, 5 to 7 minutes. Remove from heat and transfer to a bowl; let cool slightly, about 5 minutes.
Stir crabmeat, shrimp, and crushed crackers into the vegetable filling mixture. Generously stuff each stemmed mushroom with filling mixture. Place mushrooms into the prepared casserole dishes.
Combine melted butter, garlic, wine, and lemon juice for scampi sauce in small bowl. Pour 1/2 of the sauce over the mushrooms; reserve remaining sauce.
Bake in the preheated oven for 20 minutes. Pour remaining scampi sauce over mushrooms. Increase oven temperature to 365 degrees F (185 degrees C). Bake for an additional 15 minutes.
Top each mushroom with small amounts of Cheddar and mozzarella cheeses. Return to the oven and bake until cheeses are melted, 5 to 7 minutes.

Nutrition Facts : Calories 73.8 calories, Carbohydrate 4.5 g, Cholesterol 20.5 mg, Fat 3.9 g, Fiber 0.7 g, Protein 5.6 g, SaturatedFat 2 g, Sodium 189 mg, Sugar 1.3 g

SHRIMP AND CRAB STUFFED MUSHROOMS RECIPE - (4.4/5)

Shrimp and Crab Stuffed Mushrooms Recipe - (4.4/5) image

Provided by Treebs

Number Of Ingredients 15

Ingredients

2 tbsp butter
1/2 cup onion, chopped (tiny slices)
1 cup celery, chopped (tiny slices)
1 red pepper, chopped (tiny slices)
1 can (10 3/4 oz) low-fat, low-sodium cream of mushroom soup
1/2 cup plain dry bread crumbs, divided
2 tbsp fresh parsley, chopped (tiny slices)
4 cloves garlic, chopped
2 cups cooked rice (optional)
8 oz shrimp, cooked, peeled and chopped
8 oz crab meat
1/2 tsp no salt lemon-pepper seasoning
black pepper to taste
48 large mushrooms, stems removed.
canned tiny shrimp (optional)

Steps:

Preheat oven to 375 degrees F. In skillet melt butter over med-high heat. Add onions, celery and red pepper; cook until softened, eight minutes. reduce heat to low; stir in soup, 1/4 cup bread crumbs, parsley and garlic. Stir in the next five ingredients until combined. Divide mixture among mushroom caps. Place mushrooms on ungreased baking sheets; spring with remaining bread crumbs. Bake until mushrooms soften, 25 minutes. Garnish with one tiny shrimp (optional).