Hawaiian Seafood Stuffed Shiitake Mushrooms Recipes

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HAWAIIAN SEAFOOD STUFFED SHIITAKE MUSHROOMS



Hawaiian Seafood Stuffed Shiitake Mushrooms image

A sensational combination of flavors! Just read the recipe and imagine popping one in your mouth. Are you drooling yet?

Provided by Lorac

Categories     Grains

Time 30m

Yield 16 mushrooms

Number Of Ingredients 14

16 large fresh shiitake mushrooms, stems removed,about 1 pound
1 cup heavy cream
1/2 cup chopped fresh spinach
2 tablespoons chopped shallots
1/2 cup coconut milk
1 pinch dried dill
1 pinch dried tarragon
1 cup crumbled Ritz cracker
3/4 cup cooked crabmeat
1/4 cup chopped cooked shrimp
1/4 teaspoon salt
1/4 teaspoon pepper
3 tablespoons grated parmesan cheese
coconut flakes

Steps:

  • Preheat oven to 350°F.
  • In a saucepan over medium low heat, cook the cream and spinach together until cream is reduced by half.
  • Stir in the shallots and cook 1 minute, remove from heat and stir in the coconut milk, dill, tarragon, cracker crumbs, crab, shrimp, salt and pepper.
  • Stuff mushroom caps with seafood mixture and place in a shallow bakinging pan.
  • Sprinkle with cheese and bake 8 to 10 minutes.
  • Garnish with coconut.

TERIYAKI SEAFOOD-STUFFED MUSHROOMS



Teriyaki Seafood-Stuffed Mushrooms image

Looking for an Asian-styled appetizer? Then enjoy these fresh mushrooms cooked in teriyaki sauce with surimi and water chestnuts.

Provided by Betty Crocker Kitchens

Categories     Appetizer

Time 1h15m

Yield 48

Number Of Ingredients 7

48 (1 1/2 to 2-inch) fresh whole mushrooms, washed, stems removed
2 garlic cloves, minced
2 1/4 cups water
1 (15-oz.) bottle teriyaki sauce
1/3 cup chopped imitation crabmeat (surimi)
1/3 cup chopped water chestnuts
1 tablespoon chopped fresh chives

Steps:

  • Remove stems from mushrooms; discard or reserve for a future use.
  • In Dutch oven, combine mushroom caps, garlic, water and teriyaki sauce. Bring to a boil over medium-high heat. Reduce heat to low; cover and simmer 15 to 20 minutes or until mushrooms are thoroughly cooked, stirring occasionally.
  • Drain mushrooms; place on paper towels to dry. Cool about 15 minutes or until completely cooled.
  • Meanwhile, in medium bowl, combine imitation crabmeat and water chestnuts; mix well.
  • Fill each mushroom cap with about 1/2 teaspoon crabmeat mixture. Sprinkle each with chives. Serve immediately, or cover and refrigerate until serving time.

Nutrition Facts : Calories 10, Carbohydrate 3 g, Cholesterol 0 mg, Fiber 0 g, Protein 1 g, SaturatedFat 0 g, ServingSize 1 Appetizer, Sodium 440 mg, Sugar 1 g

SEAFOOD-STUFFED MUSHROOMS



Seafood-Stuffed Mushrooms image

Ever since I found this recipe in a magazine years ago, these seafood-stuffed morsels have been making my family and friends merry every Christmas.

Provided by Taste of Home

Categories     Appetizers

Time 40m

Yield 3 dozen.

Number Of Ingredients 11

36 large fresh mushrooms (about 3 pounds)
1/2 cup butter, divided
1-1/2 cups finely chopped onions
3 cans (6 ounces each) crabmeat, drained, flaked and cartilage removed
3 tablespoons lemon juice
1/2 cup mayonnaise
1/4 cup minced fresh parsley
1 teaspoon Worcestershire sauce
1/2 teaspoon salt
1/4 teaspoon pepper
1/4 cup grated Parmesan cheese

Steps:

  • Remove stems from mushrooms; set caps aside. Finely chop stems. In a skillet, melt 1/4 cup butter; saute stems and onions until tender. , In a bowl, combine crab and lemon juice. Add onion mixture, mayonnaise, parsley, Worcestershire sauce, salt and pepper; mix well. Stuff into mushroom caps; sprinkle with Parmesan cheese. , Place in a greased 15x10x1-in. baking pan. Melt remaining butter; drizzle over mushrooms. Bake, uncovered, at 350° for 20-25 minutes or until heated through. Serve warm.

Nutrition Facts : Calories 61 calories, Fat 5g fat (2g saturated fat), Cholesterol 13mg cholesterol, Sodium 104mg sodium, Carbohydrate 2g carbohydrate (1g sugars, Fiber 0 fiber), Protein 2g protein.

BRAISED SHIITAKES WITH SHRIMP STUFFING



Braised Shiitakes with Shrimp Stuffing image

We adapted this recipe from Big Bowl Noodles and Rice, by Bruce Cost with Matt McMillin (HarperCollins). Cost likes to stuff dried black Asian"flower" mushrooms. Because these can be expensive and hard to find, we asked if we could try fresh shiitake mushrooms instead. Cost agreed, and we loved the results. Look for shiitakes with caps that have rounded edges to better hold the stuffing. Active time: 25 min Start to finish: 1 hr

Yield Makes 4 (first course) servings

Number Of Ingredients 20

1/2 cup dried porcini mushrooms (1/2 oz)
1 1/4 cups hot water
5 oz shrimp, shelled, deveined, and finely chopped
5 oz ground pork
4 oz halibut fillet, skinned, and fish finely chopped
1/2 cup thinly sliced scallions
1/4 cup finely chopped rinsed canned water chestnuts
1 tablespoon cornstarch, plus 1 teaspoon for dusting shiitake caps
1 teaspoon minced peeled fresh ginger
1 1/2 tablespoons Chinese rice wine or medium-dry Sherry
1 1/2 tablespoons Asian sesame oil
16 (1 1/2-inch-wide) fresh shiitake mushrooms, stems discarded
Reserved porcini liquid
1 tablespoon oyster sauce
1 tablespoon soy sauce
1/4 teaspoon kosher salt
3/4 teaspoon sugar
2 tablespoons peanut or vegetable oil
1/2 tablespoon minced peeled fresh ginger
1/2 tablespoon minced garlic

Steps:

  • Soak porcini in hot water in a glass measure until softened, about 30 minutes. Pour liquid through a paper towel-lined sieve into a small bowl to remove grit. Discard solids.
  • Put stuffing ingredients in a bowl and stir together in one direction with your hand until well blended.
  • Arrange shiitake caps, smooth sides down and close together, on a work surface. Put 1 teaspoon cornstarch in a fine sieve, then dust tops of mushrooms. (This will help stuffing adhere.) Stuff shiitake caps with shrimp mixture, packing gently.
  • Stir together porcini liquid, oyster and soy sauces, salt, and sugar and reserve.
  • Heat oil in a 12-inch skillet over moderately high heat until hot but not smoking. Add mushrooms, stuffing sides down, and cook until golden brown on bottom, about 2 minutes. Carefully turn mushrooms over and cook 2 minutes more.
  • Add ginger and garlic to pan (between mushrooms) and cook 1 minute. Pour in reserved sauce mixture and bring to a boil. Reduce heat and simmer, uncovered, until mushrooms are tender, about 3 minutes.
  • Transfer mushrooms to 4 small plates and keep warm. Boil sauce, stirring occasionally, until thickened, 3 to 4 minutes and spoon over mushrooms.

BAKED SHIITAKE STUFFED MUSHROOM CAPS



Baked Shiitake Stuffed Mushroom Caps image

These mushrooms are stuffed with goat cheese and herbs. This recipe is from the Olema Inn by the Point Reyes National Seashore.

Provided by cookiedog

Categories     Vegetable

Time 20m

Yield 8 mushrooms, 4 serving(s)

Number Of Ingredients 6

8 ounces goat cheese, softened
1 garlic clove, finely chopped
2 tablespoons fines herbes (chopped parsley, chives, tarragon)
fresh ground pepper
8 large fresh shiitake mushrooms, cleaned
melted butter

Steps:

  • Mix the goat cheese with garlic, fines herbes, and ground pepper.
  • Remove stems from the mushrooms and stuff caps with cheese and place on a baking pan.
  • Brush with melted butter and place in a 400°F oven for approximately 10 minutes, until the cheese melts.

Nutrition Facts : Calories 227.7, Fat 17, SaturatedFat 11.7, Cholesterol 44.8, Sodium 293.6, Carbohydrate 6.9, Fiber 0.8, Sugar 2.9, Protein 12.8

THE BEST SEAFOOD STUFFED MUSHROOMS



The Best Seafood Stuffed Mushrooms image

If you're a stuffed mushroom connoisseur, this is a must try! These practically melt in your mouth and are always a hit when I've served them to family and friends. The filling can also be used to stuff chicken breasts or fish.

Provided by Terri Benson Carroll

Categories     Appetizers and Snacks     Vegetable     Mushrooms     Stuffed Mushroom Recipes

Time 45m

Yield 6

Number Of Ingredients 12

1 (8 ounce) package softened cream cheese
1 egg yolk
1 tablespoon Italian bread crumbs
1 green onion, chopped
1 tablespoon lemon juice
1 teaspoon Worcestershire sauce
1 teaspoon garlic powder
1 pinch salt and ground black pepper to taste
1 (6 ounce) can snow crab, drained
1 (4 ounce) can small shrimp, drained
12 large white mushrooms, stems removed
1 cup Italian bread crumbs

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.

Nutrition Facts : Calories 278.5 calories, Carbohydrate 17.5 g, Cholesterol 132.4 mg, Fat 15.6 g, Fiber 1.4 g, Protein 17.4 g, SaturatedFat 8.9 g, Sodium 388.6 mg, Sugar 2.4 g

SEAFOOD STUFFED MUSHROOMS



Seafood Stuffed Mushrooms image

A crab, shrimp and cream cheese filling nestled in mushrooms caps. They go together like the sea and the land, so hand them out at your next party!

Provided by Sydney Lara

Categories     Appetizers and Snacks     Vegetable     Mushrooms     Stuffed Mushroom Recipes

Time 1h30m

Yield 24

Number Of Ingredients 8

2 pounds fresh mushrooms, stems removed
2 (8 ounce) packages cream cheese, softened
2 green onions, chopped
¼ pound imitation crabmeat
¼ pound small shrimp - peeled and deveined
2 (1 ounce) packages green onion dip mix
1 dash garlic powder
salt and pepper to taste

Steps:

  • In a medium bowl combine the cream cheese, green onions, crab, shrimp, dip mix, garlic powder, salt and pepper. Mix all together and chill mixture for about 1 hour. Spoon mixture into clean mushroom caps to stuff and serve.

Nutrition Facts : Calories 89.7 calories, Carbohydrate 4 g, Cholesterol 28.7 mg, Fat 6.8 g, Fiber 0.6 g, Protein 4.1 g, SaturatedFat 4.1 g, Sodium 307.4 mg, Sugar 1.1 g

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