Okay… I have to give it to you. These Cheese and Seafood Stuffed Mushrooms are a tiny bit on the indulgent side, what with all the cheese that they contain and all, but still, they are filled with LOADS of nutritious ingredients too, so I think they still qualify as healthy-ish.
But hey, I mean, if you’re gonna have a party and munch on a few appetizers and finger foods before dinner is served, I think that these make for a very decent option. And let me tell you, these puppies are so incredibly delicious, they’re guaranteed to disappear in no time at all!
The best part is, they’re super easy to make, although you do have to follow a few very simple rules, which I’ve laid down clearly for you in the steps below…
Honestly, I’ve no doubt that they will become a favorite!
Then, in a large mixing bowl, combine the softened cream cheese, paleo mayo, crab meat (make sure that you drain it really really well) chopped cooked shrimp, grated Parmesan and sharp cheddar cheeses, chopped parsley and seasonings.
Rule #1 — It is really important here that your crab meat be squeezed really dry, as you don’t want to be incorporating all kinds of excess moisture into the mix.
Stir delicately with a spoon until all the ingredients are well combined.
With a spoon, gently press the filling into the mushrooms’ cavities and create a small mound on top of each mushroom, without overfilling.
Rule #2 — Really push that filling down the cavity with your spoon and then shape a small mound over the mushroom cap, making sure to remove any excess. As tempting as it may be, do not overfill your mushroom caps, otherwise you run the risk of seeing your delicious filling escape and ooze all over the place as it bakes. A small little mound is really all it takes.
Place the stuffed mushrooms on the prepared baking sheet and refrigerate for at least 30 minutes. You could even stuff your mushrooms up to a day ahead of time and bake them only when ready to serve. If you did that, though, it would be a good idea to cover them with a plastic film or something, just so they don’t dry out.
For the record, if you look closely at my mushrooms, you’ll probably notice that I did get carried away and overfilled a few of them… you might want to be a little bit less zealous with yours!
That first guy in the foreground, I think he sets a pretty good example…
You should have enough mixture to stuff anywhere between 24 to 36 mushroom caps, depending on their size. Of course the larger your mushrooms, the less you’ll get in the end… but this is a case where bigger is better!
Get the biggest possible mushrooms you can get your hands on, and get more than you actually need, too. That way you’ll be able to pick the largest ones from the lot. I say get at least 3 to 4 pints, about 2 pounds total.
Rule #3 — Don’t skip the refrigeration step. This will help your filling keep its shape as it bakes in the hot oven!
Rule #4 — Get the biggest mushrooms you can possibly get your hands on!
When you’re ready to bake your ‘shrooms, preheat your oven to 375°F and bake the mushrooms for approximately 20 minutes, or until their tops become beautiful and golden brown.
Let the mushrooms sit in the baking sheet for 5 minutes and then transfer them to a plate; garnish with a little bit of chopped parsley and serve.
- ¾ package (170g | 6oz) cream cheese, at room temperature
- ¼ cup (50g | 1.75oz) paleo mayo
- 1 can (120g | 4.25oz) crab meat , drained
- 1 cup (240g | 8.5oz) cooked shrimp, finely chopped
- ¼ cup (45g |1.6oz) grated parmesan cheese
- ½ cup (85g | 3oz) grated sharp cheddar cheese
- 1 tsp Dijon mustard
- 1 tbsp chopped fresh parsley
- 1 tsp Frank's Red Hot (optional)
- ½ tsp onion powder
- ¼ tsp garlic powder
- 30-36 large white button mushrooms, brushed clean and stems removed
- Line a 13" x 18" baking sheet with parchment paper or a silicon mat.
- In a large mixing bowl, combine all the ingredients except for mushrooms and stir delicately until well combined.
- With a spoon, gently press the filling into the mushroom's cavities and create a small mound on top of each mushroom, too, without overfilling. Place the stuffed mushrooms on the prepared sheet and refrigerate for at least 30 minutes.
- Preheat oven to 375°F and bake the mushrooms for approximately 20 minutes or until tops become golden brown. Let the mushrooms rest for 5 minutes then transfer them to a plate, garnish with chopped parsley and serve.