Cheese and Seafood Stuffed Mushrooms
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!
First, line a 13″ x 18″ baking sheet with parchment paper or a silicon mat.
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.
Cheese and Seafood Stuffed Mushrooms
- 6 oz cream cheese, at room temperature
- 1/4 cup paleo mayo
- 1 - 4.25oz can crab meat, drained
- 1 cup cooked shrimp, finely chopped
- 1/4 cup grated parmesan cheese
- 1/2 cup grated sharp cheddar cheese
- 1 tsp Dijon mustard
- 1 tbsp chopped fresh parsley
- 1 tsp Frank's Red Hot, optional
- 1/2 tsp onion powder
- 1/4 tsp garlic powder
- 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.
If you’ve tried this recipe, please take a minute to rate the recipe and let me know how things went for you in the comments below. It’s always such a pleasure to hear from you!
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15 Comments on “Cheese and Seafood Stuffed Mushrooms”
I made this very successfully last night for my husband and some friends, and they really liked it! I spiced it up a little bight, with extra hot sauce and some old bay seasoning. I forgot to refrigerate it after stuffing the mushrooms (oops) but it turned out okay. It may have been my oven, but after baking them for the recommended time, they still weren’t browning, so I turned the oven to “broil” for about three minutes, and got the desired browning.
When I stuff mushroom caps, I use a 1/2 teaspoon measuring spoon to carve out the cap a bit more and get rid of all the little “gills” or whatever they are called. This gives me more room for stuffing and helps control moisture, just FYI.
Thanks for the low-carb dinner idea. Time intensive, but worth it.
That’s a really great idea, Katy! I will totally do that next time. More room for stuffing can never be a bad thing! 😉
And I’m real happy to hear that the shrooms turned out okay even without refrigerating. Thanks so much for taking the time to leave all those tips and awesome feedback, I greatly, sincerely appreciate that! 🙂
I never make stuffed mushrooms because they always seem like a lot of work. These were really easy and delicious! I made them for my boyfriend and I and switched a few things around (just because we weren’t trying to be “healthy”). I followed the recipe above (cheeses, mayo, etc) but instead of adding shrimp I just did a bunch of lump crab- broken apart, then sprinkled in some old bay and chopped scallions. On the side I made garlic butter, added that to panko with some parsley and parmasean and topped each stuffed mushroom. They came out delicious! Currently eating them leftover right now. Thanks for the base recipe, it was great!
Sounds YUMMY Sarah! Thank you much for sharing, and enjoy the ‘shrooms! 🙂
Delicious low-carb, and my hubby who is not low-carb loved them! I used medium shrimp baby shrimp and imitation crab, and Crimini instead of Button mushrooms. Only complaint is I tried to copy the website URL into MyFitnessPal app and it didn’t work, any suggestions?
Oh and I used a little homemade low carb cocktail sauce on top, sooo good
I’m not familiar with this app so I have no idea really. What’s it supposed to do? Perhaps contact them and ask if they can help?
That said, glad you enjoyed the mushrooms! 🙂
Mine came out amazing! I added a little gruyere and added some seasoned breadcrumbs on top before baking and these will definitely on list of little snacks to make again!
Real happy to hear, Tammy! Thanks a bunch for taking the time to let me know! 🙂
OMG this is the best keto recipe I have come across. I tweaked it a little bit instead of using fresh parsley I use dried chives and I also added chopped green bell peppers. If you love mushrooms and seafood you have to try this recipe. I give it five stars and a thumb up.
Thank you much, Sandra! Glad to read the recipe was to your liking! 🙂
Not sure if you can answer this soon enough, but I want to make these today to take to a dinner tonight with friends, and not sure if I can bake ahead, and then reheat there, or just go early and do all the baking there? What would you recommend?
Yikes, sorry my answer comes a little late, but I would definitely not bake ahead. You can totally prep the mushrooms in advance, but definitely bake only at the last minute.
Great Taste. I made 10 overstuff large mushrooms as an appetizer served with Spring Greens for New Years Eve and it was a big hit!!!
Delicious. We always bought our seafood stuffed mushrooms but today decided to make our own. No regrets. I’d do it again for sure