Seafood Stuffed Mushrooms

    Seafood Stuffed Mushrooms

    5saves
    20min


    164 people made this

    This is a fantastic party finger food. Use large white mushrooms with enough room in them for a good amount of stuffing.

    Ingredients
    Serves: 8 

    • 180g melted butter, divided
    • 500g mushrooms, stems removed
    • 1/4 cup dried breadcrumbs
    • 125g grated mozzarella cheese
    • 170g tinned crab meat, drained
    • 500g lobster tail, cleaned and chopped
    • 6 cloves garlic, minced

    Directions
    Preparation:10min  ›  Cook:10min  ›  Ready in:20min 

    1. Preheat the oven to 190 degrees C. Brush a large baking tray with about 2 tablespoons of melted butter. Arrange mushroom caps in a single layer on the baking tray.
    2. In a medium bowl, mix together the breadcrumbs, remaining butter, grated cheese, crab meat, lobster and garlic. Spoon into mushroom caps where the stems used to be.
    3. Bake for 10 to 12 minutes in the preheated oven, or until lightly browned on the top. Serve hot!

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    Reviews (5)

    by
    0

    Used different ingredients. I suggest make these changes- Get rid of the garlic from the mix and add 1/4 to 1/3 cup each sauteed, minced red capsicum and onion. Bake them in small casseroles, as many as you can fit in there in one layer, and top with scampi sauce (1 stick of butter, 1/2 cup chablis and 3-4 tablespoons garlic powder-I have submitted the recipe) 5 minutes before it is done, top with grated white cheddar that's how they do it!! - 29 Sep 2008

    by
    0

    Used different ingredients. I would make these every day if I could. HINT: Add cheese on top...and make sure it is brown. - 29 Sep 2008

    by
    0

    Used different ingredients. This a GREAT RECIPE! The only thing that I will change for the next time is use Italian Bread Crumbs instead of the crountons, 1 1/2T minced garlic, 2cans of crabmeat (leg meat). and omit the 1/4 cup of mozzarella. add 1/4 cup fresh parsley. then Bake for 20-22 minutes for the large mushrooms. I didn't even miss the lobster, but I'll add that in the next time. This is a 10 star recipe. - 29 Sep 2008

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