Shrimp & Crab Stuffed Mushrooms
Delightful stuffed mushrooms filled with shrimp, crab, spinach, and Parmesan, perfect for any occasion.
Ingredients
For the Filling
- 1 lb Large Mushrooms Select large, uniform mushrooms for even cooking.
- 1 cup Crab Meat Fresh lump crab is preferred for better flavor.
- 1 cup Spinach Fresh spinach, sautéed until wilted.
- 8 oz Cream Cheese Softened for easy mixing.
- 2 cloves Garlic Minced for flavor.
- 1 cup Juicy Shrimp Chopped into small pieces.
- 1/2 cup Parmesan Cheese Grated for topping and mixing.
- 1/2 cup Breadcrumbs For topping to add crunch.
- 2 tbsp Olive Oil For sautéing and drizzling.
- to taste Salt & Pepper Essential seasonings.
Instructions
Preparation
- Preheat your oven to 375°F (190°C).
- Clean the mushrooms with a damp paper towel and remove the stems.
- Chop the shrimp and crab into small pieces.
- Sauté garlic and spinach in olive oil until wilted.
Cooking/Assembling
- In a mixing bowl, combine cream cheese, chopped shrimp, crab, sautéed spinach, and Parmesan.
- Season with salt and pepper, and mix well.
- Stuff each mushroom cap generously with the filling.
- Sprinkle breadcrumbs on top and drizzle with olive oil.
Baking
- Bake the stuffed mushrooms for about 20 minutes, or until golden and bubbly.
- Let them cool slightly before serving.
- Enjoy warm as a stunning appetizer or main dish!
Notes
Use fresh crab meat for the best flavor. Store leftovers in an airtight container in the fridge for up to 3 days. Can be made ahead and baked just before serving.