Creole Seafood Stuffed Mushrooms Recipes

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.

CREOLE CRAB-STUFFED MUSHROOMS

Steps:

• Preheat the oven to 350 degrees F (175 degrees C). Grease a 9x13-inch pan with butter.
• Wash mushrooms and remove stems. Scrape out mushroom caps to make an ample "bowl" for the filling.
• Mix cream cheese, 1 cup Colby-Jack cheese, green onions, seafood seasoning, Creole seasoning, and garlic powder together until thoroughly combined. Crumble in crabmeat, making sure there are no large chunks so the consistency works well for stuffing. Mix in bread crumbs.
• Start forming a ball of stuffing and place it in a mushroom cap, making the mushroom cap form-fit the ball. The stuffing should be ample so the mushroom cap wraps around the bottom half of the ball. Repeat to stuff remaining mushrooms, then transfer into the prepared baking dish. Sprinkle remaining Colby-Jack on top, smoothing it down so it sticks to the stuffing.
• Bake in the preheated oven for 10 minutes. Turn on the broiler and broil until cheese is bubbly, about 3 minutes. Remove from the oven and let sit for 10 minutes before serving.

CREOLE SEAFOOD STUFFED MUSHROOMS

Steps:

• Preheat the oven to 350 F. Pull out the stems of the mushrooms and chop them fine.
• Heat a medium frying pan over medium heat. Add the butter, then the mushroom stems, garlic, and onions and saute until the red onion is soft and translucent. Season with Creole seasoning.
• Add the cream cheese and stir until melted, then stir in the seafood, a bit of jalapeno and the quinoa (or bread crumbs). Taste and add more creole seasoning and/or jalapeno to your own liking.
• Use a spoon to fill each mushroom cap generously with the seafood stuffing. Set on a rimmed baking dish and sprinkle with the shredded cheese. Bake at 350 F. for about 15 minutes. Serve and enjoy hot!

BAKED SHRIMP STUFFED MUSHROOMS

Steps:

• 1. Save the mushroom stems for another use. Either chop them or leave them whole and freeze until needed.
• 2. Place the mushrooms in a foil lined baking dish or baking pan if you're making a large batch.
• 3. Preheat oven to 350 degrees F. Lightly sprinkle creole seasoning over shrimp and toss to coat. Set aside.
• 4. Heat the butter, sherry, garlic, and chives in a skillet over medium heat until the butter begins to bubble.
• 5. Stir in the shrimp, and cook until they just turn pink, about 3 minutes.
• 6. Place one shrimp in or on each mushroom cap, spoon the garlic-chive butter over the shrimp and into the mushroom caps; then sprinkle each with a pinch of mozzarella or your favorite cheese. Five Cheese Italian Blend, Havarti, Bleu, Parmigiana Reggiano, etc.
• 7. Bake in the preheated oven until the mushrooms are tender and the cheese is golden and bubbly, 10 to 15 minutes. Serve immediately with lemon wedges and french bread to mop up the extra yummy garlic butter!
• 8. Cook's Tips: If you want to make mini appetizers use smaller mushrooms and shrimp and place each one in a mini muffin pan to keep all that delicious garlic butter contained. If you want to get fancy, serve on a gently warmed deviled egg platter. Make sure it's oven safe - about 200 degrees is plenty warm enough. Recipe can be doubled, tripled, etc., which is what I usually do. I've made as many as 75 for a catering party.