Crab & Shrimp Stuffed Mushrooms Recipe

Preheat the oven to 375°F (190°C). Line a baking sheet with parchment paper or lightly grease a shallow baking dish.

Clean the mushrooms by wiping with a damp paper towel. Gently twist and remove stems, reserving stems for the filling. Place mushroom caps stem-side up on the prepared baking sheet.

Brush the outside and inside of the caps with 2 tbs olive oil and sprinkle evenly with 1 tsp salt and 1/2 tsp black pepper. Set aside while you make the filling.

Finely chop the reserved mushroom stems and set aside.

In a medium skillet over medium heat, melt 3 tbs unsalted butter. Add the minced shallot and cook 2–3 minutes until translucent.

Add the minced garlic, chopped mushroom stems and diced red bell pepper. Sauté 3–4 minutes until softened and fragrant, stirring frequently so the garlic does not burn.

Stir in 2 tbs chopped parsley and 1 tbs chopped chives; cook 30 seconds to release herb fragrance.

Add the flaked crab and chopped shrimp to the skillet and toss just to warm through, about 1–2 minutes. Remove the skillet from heat and let cool slightly for 2 minutes.

In a medium bowl combine 4 oz softened cream cheese, 2 tbs mayonnaise, 1 tsp Dijon mustard, 1 tbs lemon juice, 1/2 tsp smoked paprika, 1 tsp Old Bay seasoning, 1/2 tsp Worcestershire sauce, and 1/4 tsp hot sauce (if using). Mix until smooth.

Fold the warm crab/shrimp mixture into the cream cheese mixture. Add 1/2 cup grated Parmesan and 1/2 cup panko breadcrumbs; stir until combined. Adjust seasoning to taste with a pinch more salt or pepper if needed.

Taste a small amount (careful warm). If too wet, add up to 2 tbs more panko; if too dry, add 1 tbs mayonnaise. The filling should be spoonable but hold form.

Using a small spoon or piping bag, fill each mushroom cap generously with the crab-and-shrimp filling, mounding slightly. You should have enough for 24 caps.

If desired, sprinkle the tops with the optional 1/4 cup extra grated Parmesan and 2 tbs extra panko. Drizzle lightly with 1 tbs melted butter for extra browning.

Bake in the preheated oven for 18–22 minutes, until the filling is set and the tops are golden. For a deeper golden top, place briefly under a hot broiler 1–2 minutes—watch closely to prevent burning.

Remove from oven and let rest 3 minutes on the baking sheet.

Transfer stuffed mushrooms to a platter. Garnish with the remaining 1 tbs chopped parsley and serve with lemon wedges for squeezing over the mushrooms.

Serve warm as an appetizer. Leftovers keep refrigerated in an airtight container for up to 2 days; reheat in a 350°F (175°C) oven until warmed through.