Shrimp and Crab Stuffed Portobello Mushrooms

These Shrimp and Crab Stuffed Portobello Mushrooms are an elegant and delicious appetizer. The rich, creamy filling, combined with the earthy flavor of the portobello mushrooms, creates a truly unforgettable dish. The recipe achieves a perfect balance of sweet, salty, sour, and savory.

Author: It is a Keeper

Meal Type: Peanuts Free

Cuisine: American

Difficulty: EASY

Prep. Time: 10 minutes

Cook Time: 25 minutes

Total Time: 35 minutes

Servings: 6 Servings

Calories: 190 kcal per serving

Ingredients

24 - Baby Bella Mushrooms
2 tablespoons - butter
1 - Shallot
3 cloves - Garlic
⅛ tsp - Red pepper flakes
4 ounces - Lump or Claw Crab Meat
4 ounces - Shrimp
¼ cup - Seasoned breadcrumbs
3 tablespoons - cream cheese
1 tsp - All Purpose Seasoning Blend
1 tbsp - Parsley
1 tbsp - Lemon juice
¼ cup - Parmesan cheese

Instructions

Preheat the oven to 425ºF.
Place the mushroom caps on a rimmed baking sheet, stem side up. Set aside.
Finely chop the mushroom stems and set aside.
Melt butter in a large skillet over medium heat. When melted, add the chopped mushroom stems and shallots. Cook for 5-7 minutes or until the stems are tender.
Add the garlic and red pepper flakes and cook for an additional 30 seconds.
Add in the chopped shrimp, crab, breadcrumbs, cream cheese, All Purpose Seasoning Blend, parsley and lemon juice. Cook for 1 to 2 minutes, stirring frequently, until the shrimp are cooked through and opaque.
Fill the mushroom caps evenly with the shrimp and crab mixture. Top with parmesan cheese.
Bake uncovered for 12-15 minutes or until the mushrooms are tender.

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