Seafood Stuffed Mushrooms

Created By: Chef Becca Heflin

Recipe Category: Appetizer

Cuisine: Seafood

Prep time:  10 mins

Cook time:  18 mins

Total time:  28 mins

Mushrooms filled to the brim with crab, cheese, and lots of spices, then baked until they're warm and oozing with goodness.

WHAT'S NEEDED

• 6 large white mushrooms or 2 portabello mushroom caps
• 1 Tablespoon sliced scallion (white part only)
• 1/4 cup mushroom stems, finely chopped
• 1 Tablespoons butter
• 2 Tablespoons panko or regular bread crumbs
• 2 ounces cream cheese, softened
• 3 ounces fresh or canned crab meat, drained and finely chopped
• 1/8 tsp black pepper
• 1/8 tsp garlic salt
• 
  

HOW TO MAKE IT

1. Heat oven to 350 degrees F. (325 convection oven)
2. Spray small casserole dish or sheet pan lightly with cooking spray; set aside.
3. Wipe mushrooms clean with damp paper toweling. Cut off stems and use fingers to remove center from mushrooms to make room for stuffing. Place mushrooms caps cut side up in prepared dish; set aside.
4. In small bowl, add cream cheese, crab meat, pepper, and garlic salt. Stir to combine.
5. Melt 1 Tablespoon butter in small saute pan over medium heat. Add chopped mushroom stems and scallion and saute until softened, 2-3 minutes. Remove from heat; stir in bread crumbs. Add mushroom mixture to bowl with cream cheese mixture; stir to combine.
6. Use a small spoon to evenly distribute filling into each mushroom cap.
7. Bake 18-20 minutes, or until tops are lightly browned and cheese has melted.
8. Remove from oven and serve.