Cheese and Seafood Stuffed Mushrooms
Serves: 30-36 pieces
  • 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
  1. Line a 13" x 18" baking sheet with parchment paper or a silicon mat.
  2. In a large mixing bowl, combine all the ingredients except for mushrooms and stir delicately until well combined.
  3. 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.
  4. 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.
Nutrition Information
Serving size: NF based on 1 of 36 mushrooms
Recipe by The Healthy Foodie at