Hawaiian Seafood Stuffed Shiitake Mushrooms

Submitted by Lorac

"A sensational combination of flavors! Just read the recipe and imagine popping one in your mouth. Are you drooling yet?"

 

• Ready In: 30mins
• Ingredients: 14
• Yields: 16 mushrooms

ingredients

• 16 large fresh shiitake mushrooms, stems removed,about 1 pound
• 1 cup heavy cream
• 1⁄2 cup chopped fresh spinach
• 2 tablespoons chopped shallots
• 1⁄2 cup coconut milk
• 1 pinch dried dill
• 1 pinch dried tarragon
• 1 cup crumbled Ritz cracker
• 3⁄4 cup cooked crabmeat
• 1⁄4 cup chopped cooked shrimp
• 1⁄4 teaspoon salt
• 1⁄4 teaspoon pepper
• 3 tablespoons grated parmesan cheese

• Garnish

• coconut flakes

directions

1. Preheat oven to 350°F.
2. In a saucepan over medium low heat, cook the cream and spinach together until cream is reduced by half.
3. Stir in the shallots and cook 1 minute, remove from heat and stir in the coconut milk, dill, tarragon, cracker crumbs, crab, shrimp, salt and pepper.
4. Stuff mushroom caps with seafood mixture and place in a shallow bakinging pan.
5. Sprinkle with cheese and bake 8 to 10 minutes.
6. Garnish with coconut.

Reviews

[Lisa Blankenship]

These were absolutely wonderful. We melted provolone and mozzarella cheese on top of the mushrooms instead of grated coconut. We took them to two different parties and everyone RAVED! Will definately make again.

 

[Loriell]

This recipe was great! The shitake mushrooms at my grocery store didn't seem large enough and deep enough for the stuffing, so I used baby bellas. They were also quite a bit cheaper! Also, I used imitation crabmeat. I don't think it affected the taste, since it was great! The cooking/prep time seems to bit a little off. It took my cream longer than 10 minutes to reduce, and then you also have to bake another 10 minutes. Will definetely make again!

 

[ImNotHere]

Thses are wonderful..I did as other reviews had suggested & left out the coconut, and toppped w/ cheese! Great recipe!

 

[HeatherDiane]

I took these to a party with a Hawaiian theme, and based on the fact that there was not one left, I'd say they were 5 stars. I personally do not care for coconut, so that is why I am basing the 5 stars on everyone elses reaction. I substituted white button mushrooms for the portabellos b/c that is all that my grocery store had that would have worked for stuffing. If I were to make it again with the white mushrooms I would add a couple of tbsp. of butter or drizzled the mushrooms with a little oil to prevent them from drying out in the oven. It also took the white mushrooms a lot longer to cook - like 15-20 minutes. I might try this again without the coconut milk -just my personal taste. But I guess then they wouldn't be Hawaiian! Thanks Lorac

 

[cookerbug]

wonderful! I used baby bellas instead of shiitakes and they turned out great!