Seafood Stuffed Mushroom Caps

written by Cajunlicious on October 11, 2012 in CRAB and hors d'oeuvres and Shrimp with 2 comments

Perfect for the holidays, any get together, party, appetizer, or a meal for two.

5.0 from 1 reviews

Seafood Stuffed Mushroom Caps

 

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Cook time

20 mins

Total time

20 mins

 

Author: Jessica Chiasson Wood

Recipe type: Appetizer

Cuisine: Cajun

Ingredients

• 1 pound of Baby Bella mushrooms
• 3 ounces lump crab meat
• 2 ounces finely chopped shrimp
• Parkay butter spray or 1 stick of butter
• 1 tablespoon finely chopped onion
• 1 tablespoon finely chopped red bell pepper
• 2 tablespoons chopped green onions
• 2 garlic cloves, pressed
• ¼ teaspoon Cajun seasoning
• Salt & Pepper to taste
• ¼ cup Greek yogurt
• 1-tablespoon cream
• ½-cup bread crumbs
• 1-tablespoon parmesan cheese
• 1-tablespoon lemon juice + a wedge to squeeze on top
• Lemon wedges for garnish
• Hot sauce

Instructions

1. Wipe mushrooms with a damp towel.
2. Pop out the stems, chop, and set aside.
3. Spray mushroom caps with the parkay butter spray.
4. Spay a shallow baking dish with butter spary.
5. Pour 3 tablespoons of the butter into a saucepan; add reserved chopped mushroom stems, minced onion, garlic, and red bell pepper. Cook until vegetables are tender.
6. Combine cooked ingredients with breadcrumbs, green onion, Greek yogurt, cream, lemon juice, crabmeat, shrimp, and seasonings.
7. At this point, I added a few dashes of hot sauce and a few dashes of Tabasco pepper vinegar.
8. Fill each mushroom cap, piling up.
9. Sprinkle each mushroom with Parmesan cheese.
10. Bake at 350° for 15 to 20 minutes, until hot and mushroom caps are tender.
11. Serve with lemon wedges & enjoy!

Notes

The filling can be made in advance and refrigerated until ready for use.

3.1.09

 

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