Broiled Seafood Stuffed Mushrooms Recipe

Clean and hollow

Preheat the broiler (or oven set to high broil). Wipe mushrooms clean with a damp paper towel. Remove and reserve the stems; set caps top-side down on a baking sheet lined with parchment. Brush the mushroom caps lightly with 1 tablespoon olive oil and sprinkle with 1 teaspoon salt and 1/2 teaspoon black pepper. Place aside while you make the stuffing.

Chop seafood

Finely chop the shrimp and scallops into small pieces (roughly 3–4 mm). Gently break up the crab meat into bite-sized pieces, removing any cartilage or shells.

Sauté aromatics and seafood

In a skillet over medium heat, melt 2 tablespoons butter. Add the minced shallot and sauté 1–2 minutes until translucent. Add the minced garlic and cook 30 seconds until fragrant. Increase heat to medium-high, add the chopped shrimp and scallops, and sauté 1–2 minutes until they just turn opaque. Pour in 30 ml dry white wine and 1 tablespoon lemon juice; cook 1 minute to reduce. Remove from heat and allow to cool 2–3 minutes.

Combine filling

Transfer the cooked seafood mixture to a bowl. Add 100 g crab meat, 60 g softened cream cheese, 40 g panko breadcrumbs, 30 g grated Parmesan, 2 tablespoons chopped parsley, 1 teaspoon Dijon mustard, 1/2 teaspoon Old Bay seasoning, 1/2 teaspoon salt, 1/4 teaspoon black pepper, and 1 teaspoon lemon zest. Fold gently until evenly combined but not puréed — the filling should remain slightly chunky. Taste and adjust seasoning if needed.

Fill mushrooms

Using a tablespoon or small cookie scoop, mound the seafood filling into each mushroom cap, pressing lightly so the filling stays in place and forms a small dome above the rim.

Add topping

In a small bowl combine 20 g panko, 15 g grated Parmesan and 1 tablespoon melted butter. Sprinkle about 1/2 teaspoon of the topping mixture onto each stuffed mushroom, pressing lightly so it adheres. If you prefer extra browning, brush the exposed filling gently with a little melted butter or olive oil.

Broil until golden

Place the baking sheet with stuffed mushrooms about 6–8 inches from the broiler element. Broil on high for 3–6 minutes, watching closely, until the topping is golden brown and the filling is heated through (internal temperature should reach at least 63°C / 145°F for seafood). If the mushrooms need more time to cook through but the topping is browning too quickly, move the pan lower in the oven and finish at 180°C (350°F) for 4–6 minutes.

Remove mushrooms from oven. Garnish with 1 tablespoon minced chives or parsley and serve immediately with lemon wedges on the side for squeezing over. These are best served hot and freshly broiled.