Seafood Stuffed Mushrooms |
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Prep Time: 1 Minutes Cook Time: 15 Minutes |
Ready In: 16 Minutes Servings: 24 |
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Crab, shrimp and cream cheese filling in mushroom caps. I have not tried these as I do not like seafood but guests gobbled them up. These can be made the night before and refrigerated which makes it easy to prepare for a party or to take to the office. In the original recipe, this was a cold appetizer - I put 1/2 of them in the oven at 400°F for 15-20 minutes and the hot ones went as fast as the cold ones so I guess it is just a matter of personal preference as to whether you like cold mushrooms or not. I had a little of the cheese mixture left over and spread it on crackers - heard that was yummy as well. I found this recipe on a different site and it was submitted by Sydney Lara . Prep time includes 1 hour refrigeration. Ingredients:
2 lbs fresh mushrooms, stems removed |
2 (8 ounce) packages cream cheese, softened |
2 green onions, chopped |
1/4 lb crabmeat (imitation ok) |
1/4 lb small shrimp (canned ok) |
2 (1 ounce) packages green onion dip mix (i used spring onion dip mix) |
1 dash garlic powder or 1 minced garlic clove |
salt |
pepper |
parmesan cheese |
Directions:
1. Combine the cream cheese, green onions, crab, shrimp, dip mix, salt and pepper and garlic powder in a medium bowl.
2. Chill mixture for approx 1 hour.
3. Wipe mushroom caps clean.
4. Spoon mixture into clean caps.
5. As I mentioned in the description, you can also bake this at 400°F for 15-20 minutes if you do not like cold mushrooms.
6. If baking, place the stuffed mushrooms in a 9x13 baking dish and sprinkle with Parmesan Cheese prior to putting in the oven.
7. You can also chop and add some of the mushroom stems to the stuffing if desired.
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