Stuffed Mushrooms Recipe
Large mushroom caps stuffed with our R & K crab stuffing and topped with shrimp and cream sauce.
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Ingredients
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Filling
Topping
Method
Filling Preparation
- 1
Prepare the Filling
In a mixing bowl, combine the crab meat, cream cheese, Parmesan cheese, breadcrumbs, minced garlic, chopped green onions, lemon juice, salt, and black pepper. Mix until well blended.
- 2
Stuff the Mushroom Caps
Take each large mushroom cap and carefully fill it with the crab mixture, pressing down slightly to ensure it is packed in.
Topping Preparation
- 3
- 4
Make the Cream Sauce
Pour in the heavy cream to the skillet with the shrimp and stir to combine. Let it simmer for about 2-3 minutes until slightly thickened. Season with salt and pepper to taste.
Assembly and Baking
- 5
Assemble the Dish
Preheat your oven to 180°C (350°F). Place the stuffed mushroom caps on a baking sheet. Drizzle some of the cream sauce over each stuffed mushroom.
- 6
Bake the Mushrooms
Bake in the preheated oven for 15-20 minutes until the mushrooms are tender and the tops are golden brown.
- 7
Serve
Remove from oven, garnish with chopped parsley, and serve hot with the remaining cream sauce on the side.
