Seafood Stuffed Mushrooms

Seafood Stuffed Mushrooms

Seafood Stuffed Mushrooms

Enjoy these stuffed shrooms with a view. The seafood-infused shrooms make an awesome appetizer that's yummy on the lips without being heavy on the hips. Simply scrumptious!

Print
SPONSORED:
At a glance
Difficulty:
Course/Dish:
Cooking Lite:
Healthy Eating:
Occasions:
Makes:
40 mushrooms

Ingredients

40 medium button mushroom caps (about 24 ounces)

1/3 cup Neufchatel cheese

1/4 cup skim milk

1 clove garlic, minced

1 pinch nutmeg

1 pinch black pepper

2 tsp. flour

1 Tbsp. low-fat mayonnaise

1 Tbsp. lemon juice

3 Parmesan cheese

1 green onion, chopped fine

1 6-ounce can crabmeat, drained

1 7-ounce can baby shrimp, drained

1/2 cup reduced fat cheddar cheese, finely grated

Seasoned bread crumbs, for sprinkling (optional)


Methods/steps

Pre-heat oven to 400 degrees F. Wipe mushroom caps with a damp cloth to remove any dirt and remove stems. (Discard stems or save for another use.) Set aside caps. In a saucepan on low heat combine and stir with a wire whisk: flour, Neufchatel cheese, milk, garlic, salt, nutmeg, pepper and heat gently until cream cheese is no longer lumpy. Stir in mayonnaise, lemon juice, Parmesan cheese and green onion. Remove from heat and fold in crab meat and shrimp gently with a rubber spatula. Cover and allow to cool completely before stuffing the mushrooms. Stuff each mushroom cap with filling. Place in a 9 x 13 inch greased baking dish and sprinkle with cheddar cheese and seasoned bread crumbs if desired. Bake 15 to 20 minutes.


QUICK RECIPE SEARCH
Select from the menus below and/or enter a keyword(s) and click "search" to start your recipe-quick-search.