Ingredients
Scale
- 12 large button or cremini mushrooms
- 1 tablespoon olive oil
- 1 small onion, finely chopped
- 2 cloves garlic, minced
- 1/2 cup cooked shrimp, chopped
- 1/2 cup cooked crab meat or imitation crab, chopped
- 1/4 cup cream cheese, softened
- 1/4 cup grated Parmesan cheese
- 1/4 cup shredded mozzarella cheese
- 1 tablespoon fresh parsley, chopped
- 1 teaspoon fresh lemon juice
- Salt and pepper to taste
- 1/4 cup breadcrumbs (optional, for topping)
Instructions
- Prepare the Mushrooms:
- Preheat your oven to 375°F (190°C).
- Clean the mushrooms with a damp cloth and carefully remove the stems. Set the caps aside and finely chop the stems.
- Cook the Filling:
- Heat olive oil in a skillet over medium heat. Add the chopped mushroom stems, onion, and garlic. Sauté until softened and fragrant, about 5 minutes.
- Stir in the chopped shrimp and crab meat, cooking for an additional 2-3 minutes until heated through.
- Remove from heat and mix in the cream cheese, Parmesan cheese, mozzarella cheese, parsley, lemon juice, salt, and pepper. Stir until well combined.
- Stuff the Mushrooms:
- Spoon the seafood mixture into each mushroom cap, pressing down lightly to pack the filling.
- Bake:
- Place the stuffed mushrooms on a baking sheet or in a baking dish.
- If desired, sprinkle breadcrumbs over the top of each mushroom for added texture and crunch.
- Bake in the preheated oven for 15-20 minutes, or until the mushrooms are tender and the filling is golden and bubbly.
- Serve:
- Allow the mushrooms to cool for a few minutes before serving. Enjoy warm!
- Prep Time: 15 minutes
- Cook Time: 15-20 minutes
Nutrition
- Serving Size: 12 mushrooms and 4 servings
- Calories: 150 kcal
- Fat: 9g
- Carbohydrates: 45g
- Protein: 10g