Cheesy Seafood Stuffed Mushrooms


3 lbs. Mushrooms for stuffing
1 lb.  Medium Shrimp (peeled, deveined, tails off)
1- 8 oz. pkg. Louis Kemp Imitation Crab Meat (flake or chunk style)
2 ribs Celery
1/2 Medium Onion
3 Garlic Cloves
2 tsp. Old Bay seasoning
18 Whole Wheat Saltines (crushed fine)
1 egg
3/4 cup Finely shredded Cheddar cheese

1 tbsp. Fresh Chopped Parsley
zest of 1 Lemon + juice from 1/2
Crisco Olive Oil Spray
Salt and Pepper to taste

Preheat oven to 400°

Clean mushrooms with a damp cloth and remove stems (reserve stems).  Place mushrooms on a baking pan stem side up, spray with olive oil, add salt and pepper and flip them over.  Spray the tops, salt and pepper them and cook them in the oven for 15 minutes.

Meanwhile in a food processor finely chop the crab meat and add to a large mixing bowl.  Now add your shrimp to the processor and pulse until shrimp almost form a paste.  Add shrimp to mixing bowl.  Rinse and dry your processor bowl and add garlic, onion and celery.  Pulse until finely minced.  Add to mixing bowl along with the remaining ingredients and pepper to taste. (Do NOT add salt to this mixture unless you are adding unsalted crackers and even then I would make one to test.)  Combine well, cover and refrigerate for at least 30 minutes.

After 15 minutes take out the mushrooms, drain off any liquid released and let them cool until shrimp mixture is ready to be added.

To Cook the Stuffed Mushrooms:

Preheat oven to 375°

Add a scoop of the shrimp mixture to each mushroom, place back on baking sheet and spray the top with olive oil and place in oven for 45 minutes.

These are substantial enough to be a main dish with a side salad or served as an appetizer.

*Note:  I had some left over stuffing that I turned into delicious little sliders!


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