Seafood Stuffed Mushrooms Recipe

Prepare the mushrooms

Preheat oven to 375°F (190°C). Clean the mushrooms with a damp paper towel and remove the stems. Set the caps aside and finely chop the stems.

Toss the mushroom caps with olive oil, salt, and pepper. Place them cavity-side up on a baking sheet lined with parchment paper.

Cook and mix the filling

In a skillet over medium heat, add a drizzle of olive oil and sauté the chopped mushroom stems with garlic for 2-3 minutes until softened.

Add the chopped shrimp and cook for another 2-3 minutes until pink and cooked through. Remove from heat and let cool slightly.

In a mixing bowl, combine the cooled shrimp mixture, crab meat, cream cheese, green onions, parsley, lemon juice, Old Bay seasoning, panko breadcrumbs, parmesan cheese, salt, and pepper. Mix until well combined.

Spoon the seafood mixture generously into each mushroom cap, mounding slightly.

Make the cream sauce

In a small saucepan over medium heat, melt butter and sauté garlic for 1 minute until fragrant.

Add heavy cream and bring to a gentle simmer. Stir in parmesan cheese, salt, and pepper. Simmer for 3-4 minutes until thickened. Remove from heat.

Drizzle a spoonful of the parmesan cream sauce over each stuffed mushroom. Sprinkle the tops with additional grated parmesan cheese.

Bake at 375°F (190°C) for 20 minutes, or until the mushrooms are tender and the tops are golden brown.

Garnish with chopped parsley and serve warm with remaining parmesan cream sauce on the side.