Decadent Seafood Stuffed Mushrooms
Indulge in the rich flavors of New England with these Decadent Seafood Stuffed Mushrooms. This delightful appetizer features a savory seafood stuffing made from buttery Ritz crackers, which provide a perfect texture and flavor balance. Filled with a medley of fresh vegetables, aromatic herbs, and quality seafood, each mushroom burst with flavor. This recipe not only serves as a beautiful centerpiece at your gatherings but can also be prepped in advance—making it ideal for parties and holiday feasts. The stuffing is versatile enough to be used for other seafood dishes or as a delicious topping for baked fish, ensuring every bite is a celebration of taste. You can refrigerate the stuffed mushrooms for up to two days or freeze them for a month, so you can enjoy this culinary delight whenever needed. Garnished with a squeeze of fresh lemon, these mushrooms are sure to impress your guests!
N/A
Servings
200
Calories
22
Ingredients
Ingredients
Ritz crackers
6 ounces (finely crushed)
Dried parsley flakes
1 tablespoon (or 3 tablespoons fresh parsley, minced)
Olive oil
1 tablespoon (for sautéing)
Butter
5 tablespoons (divided)
Celery
2 tablespoons (finely minced)
Carrot
1/4 cup (finely chopped or coarsely grated)
Green onion
1/4 cup (finely chopped, green & white parts)
Green pepper
1/4 cup (finely chopped)
Garlic
1 teaspoon (finely minced)
Cooked seafood
4 ounces (chopped (shrimp, crabmeat, scallops, etc.))
Old Bay Seasoning
1 teaspoon (or other seafood seasoning)
Nutmeg
3/4 teaspoon
Madeira or Marsala wine
1 tablespoon
Worcestershire sauce
1 tablespoon
Vegetable broth or clam juice
1/2 cup
Fresh ground black pepper
to taste
Salt
optional
Paprika
for sprinkling
Mushrooms
1 lb (small or large, cleaned and stems removed)
Olive oil
1 1/2 teaspoons (for tossing mushrooms)
Salt
1/4 teaspoon (for tossing mushrooms)
Lemon wedge
for garnish
Instructions
1
1. Begin by finely crushing the Ritz crackers in a large bowl. Stir in the dried parsley and set aside.
2
2. In a skillet over medium to high heat, heat 1 tablespoon of olive oil along with 3 tablespoons of butter. Watch for bubbling.
3
3. Once hot, add finely minced celery and grated carrot, cooking for about one minute until softened.
4
4. Add finely chopped green onion and green pepper to the skillet, cooking for another minute.
5
5. Gently stir in minced garlic and cook for an additional 30 seconds to a minute until all vegetables are tender.
6
6. Remove the skillet from heat and dump the entire vegetable and butter mixture into the crushed crackers. Mix well.
7
7. Add the chopped seafood (your choice of shrimp, crabmeat, or lobster), Old Bay seasoning, nutmeg, Madeira or Marsala wine, Worcestershire sauce, clam juice, and freshly ground black pepper to taste. Stir to combine thoroughly, adjusting seasoning if needed.
8
8. Preheat your oven to 425°F (220°C) for the stuffed mushrooms. While the oven warms, prepare the mushrooms.
9
9. Gently remove the stems from the mushrooms, ensuring not to damage the caps. Clean the mushrooms thoroughly.
10
10. (Optional) If you wish to use the mushroom stems, chop them finely and add to the stuffing mixture along with the onions and green peppers, adding an additional 1/2 tablespoon of butter to the skillet for sautéing.
11
11. Toss the cleaned mushrooms in 1 1/2 teaspoons of olive oil and sprinkle with salt. Arrange them in a single layer in a shallow baking dish.
12
12. Bake the mushrooms for about 8 to 10 minutes (baking time may vary depending on mushroom size) until slightly tender. Remove from oven to cool.
13
13. Generously fill each mushroom cap with the seafood stuffing, using the back of a spoon to pack it in if needed.
14
14. Place the stuffed mushrooms in a shallow baking dish and sprinkle paprika evenly across the tops.
15
15. You can now refrigerate the stuffed mushrooms for up to two days or freeze them for up to a month. If freezing, thaw partially before cooking.
16
16. When you’re ready to serve, melt the remaining 2 tablespoons of butter and drizzle it over the stuffed mushrooms.
17
17. If using room temperature mushrooms, simply broil until tops are crispy. If they were refrigerated or frozen, bake at 350°F (175°C) until heated through, followed by a quick broil for crisping.
18
18. Serve warm, garnished with lemon wedges.
Nutrition Information
14
Fat
12
Carbs
7.5
Protein
1
Fiber
Frequently Asked Questions
Frequently Asked Questions
What are Decadent Seafood Stuffed Mushrooms?
A rich appetizer featuring mushroom caps filled with a New England-style stuffing made of buttery Ritz crackers, fresh vegetables, and seafood.
What types of seafood can I use in this recipe?
You can use a medley of chopped cooked shrimp, crabmeat, scallops, or lobster.
Why are Ritz crackers used in the stuffing?
Ritz crackers provide a buttery flavor and a perfect texture balance for the savory seafood filling.
Can I make these stuffed mushrooms in advance?
Yes, you can prepare and stuff the mushrooms up to two days before serving if kept refrigerated.
How long can I store the stuffed mushrooms in the refrigerator?
They can be safely refrigerated for up to two days before cooking.
Can these mushrooms be frozen?
Yes, the stuffed mushrooms can be frozen for up to one month.
How do I cook the mushrooms if they have been refrigerated?
Bake them at 350°F (175°C) until heated through, then perform a quick broil to crisp the tops.
How do I prepare frozen stuffed mushrooms?
Thaw them partially before baking at 350°F (175°C) until they are heated through.
How should I clean the mushrooms?
Clean them thoroughly and gently remove the stems, ensuring the caps remain intact.
What can I do with the mushroom stems?
You can finely chop the stems and sauté them with the other vegetables to include in the stuffing mixture.
What vegetables are included in the stuffing?
The stuffing includes finely minced celery, grated carrot, green onion, and green pepper.
What is the key seasoning for the seafood?
Old Bay seasoning and nutmeg are used to provide a classic seafood flavor profile.
What kind of wine is recommended for this recipe?
The recipe calls for one tablespoon of either Madeira or Marsala wine.
What liquid is used to moisten the cracker mixture?
You can use 1/2 cup of clam juice or vegetable broth to moisten the stuffing.
At what temperature should the oven be set for the initial bake?
Preheat your oven to 425°F (220°C) for the initial baking of the mushroom caps.
How long do the mushroom caps bake before being stuffed?
The caps should bake for 8 to 10 minutes until they are slightly tender.
What should I toss the mushrooms in before the first bake?
Toss the cleaned mushrooms in 1 1/2 teaspoons of olive oil and a sprinkle of salt.
How do I fill the mushroom caps?
Generously fill each cap with the stuffing, using the back of a spoon to pack it in firmly.
What is sprinkled on top for color?
Paprika is sprinkled evenly across the tops of the stuffed mushrooms before the final bake.
When do I add the final portion of butter?
Melt the remaining 2 tablespoons of butter and drizzle it over the mushrooms just before the final cooking step.
How should the mushrooms be served?
Serve them warm, garnished with fresh lemon wedges for a squeeze of juice.
How many calories are in a serving?
There are approximately 200 calories per serving.
What is the fat content per serving?
Each serving contains approximately 14 grams of fat.
How much protein is in these mushrooms?
There are 7.5 grams of protein per serving.
What is the carbohydrate count?
Each serving has 12 grams of carbohydrates.
Can I use fresh parsley instead of dried?
Yes, you can substitute 3 tablespoons of fresh minced parsley for 1 tablespoon of dried parsley flakes.
How much garlic is needed for the stuffing?
The recipe requires 1 teaspoon of finely minced garlic.
Is this stuffing versatile?
Yes, this seafood stuffing can also be used for other dishes or as a topping for baked fish.
How much fiber is in this appetizer?
There is 1 gram of fiber per serving.
What is the total count of ingredients used?
The recipe uses 22 distinct ingredients including garnishes.