Seafood Stuffed Mushroom Caps

"This is a recipe I make quite often for guests. They say they are the best stuffed mushrooms they have ever had. Sauteing the mushrooms to start is helpful because the moisture from the mushrooms doesn't make the filling too soggy and soupy."
 
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photo by AcadiaTwo photo by AcadiaTwo
photo by AcadiaTwo
photo by AcadiaTwo photo by AcadiaTwo
Ready In:
30mins
Ingredients:
11
Yields:
24 mushrooms
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ingredients

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directions

  • Saute the mushroom caps in 1 tbsp butter and splash of wine till softened slightly and water has leached from the mushrooms.
  • Puree rest of ingredients in food processor till well blended.
  • Pipe the mixture into caps.
  • Heat in the oven till done.
  • About 15 minutes at 350.
  • Sprinkle with parmessan and parsley if desired.

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Reviews

  1. Wonderful appetizer and so easy to make! I followed your instruction exactly using a Chardonnay. I am so glad I found this recipe. Thank you for sharing this, arabannie!!
     
  2. These were awesome. Didn't puree as said. Added an extra clove of garlic and forgot the slash of wine. Oops. Will remember next time. Didn't specify how big te mushrooms should be; had leftover filling; use lrg. Over all, a really great keeper.
     
  3. Just looking at this combo of ingredients looks like it should be draw dropping excellent, but we weren't that impressed with them. The filling was too loose for our tastes and possibly cream cheese overpowering. It could have been that I used canned crab too. Made for Recipes Without Photos tag.
     
  4. I would compare these to the ones at The Keg. I was a little worried as I only had Miracle Whip, but the 'zip' of MW was actually nice. My hubby wasn't crazy about the dill -- I liked it, but will probably omit it next time for him (: Thanks, Arabannie. This is a keeper (I'm facebook sharing it over to my mom)
     
  5. These were nice, but I felt they were missing the "zip" I was looking for. Thank you for sharing.
     
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