Cheesy Seafood Stuffed Portabella Mushrooms Recipes

STUFFED PORTABELLA MUSHROOMS

Steps:

• Remove stems from mushrooms and gently scrape away gills from underside.
• Combine garlic and olive oil.
• Brush on caps and set aside for 30 minutes.
• Combine cheese, lemon pepper and basil and set aside.
• Grill over medium heat top side of mushrooms up for about 5 minutes on warming rack of grill.
• Turn mushrooms over and fill with cheese mixture.
• Cover and grill about 5 minutes or until cheese is warmed through.
• Serve whole.

THE BEST SEAFOOD STUFFED MUSHROOMS

Steps:

• Preheat oven to 400 degrees F (200 degrees C). Line a baking sheet with aluminum foil.
• Place cream cheese, egg yolk, 1 tablespoon bread crumbs, green onion, lemon juice, Worcestershire sauce, garlic powder, salt, and pepper in the bowl of a mixer. Mix until smooth and evenly blended. Fold in the snow crab and shrimp. Stuff the mushrooms with this mixture, and press into the remaining bread crumbs to coat. Place onto baking sheet stuffing-side-up once coated.
• Bake in preheated oven until the mushrooms have softened slightly, 12 to 14 minutes. Set oven to Broil, and broil mushrooms for a few minutes until the tops are golden and bubbly.

BACON AND CHEESE STUFFED PORTOBELLO MUSHROOMS

Steps:

• Preheat oven to 400 degrees.
• Wash the portobellos then scrape out the gills and remove the stems.
• Place them cap down in a pan then drizzle 2 tbsp of olive oil over them.
• Roast in the oven for 12 minutes.
• While they are roasting, in a skillet over medium heat add a tbsp of olive oil.
• Chop the onions up and put them to the skillet. Cook until they start to brown, about 5 minutes.
• Add the bacon and cook for an additional 2 minutes.
• Remove from heat and stir in the cream cheese.
• Take the mushrooms out of the oven salt and pepper them, then turn them over and salt and pepper them again.
• Spread the mixture onto the mushrooms.
• Distribute the Parmesan cheese over each mushroom.
• Distribute the Mozzarella Cheese on each mushroom.
• Place back into the oven for 5 minutes.
• Take out and enjoy!

SHRIMP STUFFED PORTABELLA MUSHROOMS

Steps:

• Preheat oven to 325 degrees F.
• Remove stems from mushroom caps and dice stems, set aside.
• Carefully scrape away the dark gills from the bottoms of the mushroom caps and discard.
• Melt butter in a large skillet over medium heat.
• Add shrimp, onion, chopped stems and bell pepper to skillet, sauteing until shrimp is pink and other ingredients are softened, being careful not to overcook the shrimp (shrimp will get rubbery if overcooked).
• Remove mixture from heat and place in a large mixing bowl (do not drain liquid).
• Add cream cheese to mixture and stir well.
• Then add all other ingredients, except mushroom caps and one half cup shredded cheddar cheese, and mix well.
• Spray an 8x11 glass baking dish with non-stick cooking spray.
• Carefully stuff the mushroom caps with stuffing mixture and place into baking dish.
• Evenly spread remaining half cup of cheddar cheese over stuffed caps.
• Place dish into preheated oven, and bake for apx. 45 minutes to one hour.

SEAFOOD STUFFED PORTABELLA MUSHROOMS

Steps:

• In a Large Skillet place the Butter, Scallops, Shrimp, Onions, Garlic and Celery over a medium heat for 10 minutes.
• Prep the Mushrooms by taking out the Stems and scraping out the gills (this makes more room for the stuffing). Optionally you can cut up the stems and add them to the stuffing mix.
• Add in the Crab meat and Cajun seasoning cook for 5 more minutes.
• Remove from Heat and add bread crumbs and 1/2 cup of Cheddar Cheese, If the mixture is too dry add a little bit of water to the mix.
• Stuff the Portabella Mushrooms with this mixture and top off with the rest of the Cheddar Cheese.
• Place the Stuffed Mushrooms in a shallow baking dish and add about a cup of water or enough to cover the bottom of the dish and bake for 30 minutes at 350 degrees.