Stuffed mushrooms are wonderful and can be an appetizer to be shared or a can be a meal. I am using meat from 1 large Dungeness crab cluster and shrimp. However, you can use a mix of your own seafood or choose to use one kind. If you like this version, try my other versions – Mexican Style Stuffed Mushrooms or Italian Style Stuffed Mushrooms. This will make 2 stuffed mushrooms. Adjust ingredient amounts to accommodate the number of people serving.
1 ½ cups seafood (3/4 cups of crab and ¾ cups of shrimp)
1 cup of mayonnaise
1 cup of shredded mozzarella cheese
2 tablespoons of diced green onions
2 portabella mushrooms caps (about 6 inches in diameter) – cleaned and stem and gills removed and cut out part of the hard part of the very center of the cap
Cook and remove crab meat from the shell and cut any large pieces into bite sized pieces. Peel and devein shrimp and cook if it is raw or thaw cooked shrimp and remove shell and tail if attached. Prepare mushroom caps. If needed see our technique How to Remove Portabella Mushroom Gills. In a large bowl, gently mix all ingredients except for the mushroom caps. Place half of the mixture into each mushroom cap and place on a cookie sheet sprayed with non-stick cooking spray. Bake in a preheated oven at 375 degrees for about 20 – 30 minutes. Plate and enjoy!
Try J. Lohr Arroyo Seco Riverstone Chardonnay (California), Greg Norman Chardonnay (Eden Valley, Australian Estates), Franciscan Chardonnay (Napa Valley, California), Paulaner Hefe-Weizen (Germany) with lemon wedges, Skinny Dip New Belgium Brewing (Ft. Collins, CO) or Blue Moon Belgian-Style Wheat Ale with orange wedges.