If you’re on the hunt for a crowd-pleasing appetizer that’s as easy to make as it is impressive, look no further than these Shrimp and Crab Stuffed Mushrooms. Packed with seafood goodness and creamy cheese, they’re perfect for any gathering or even a cozy night in.
Mushrooms form the base of this dish, and their earthy flavor pairs beautifully with seafood. We use shrimp and crab meat for a rich, oceanic taste. The cream cheese adds a velvety texture, while Parmesan cheese sharpens the flavors. Breadcrumbs give a slight crunch on top. Garlic and parsley add freshness and aroma, and a dash of lemon juice brightens everything up. Finally, a touch of salt and black pepper enhances the overall flavor profile.
These stuffed mushrooms are delightful as part of an appetizer platter with a selection of cheeses and charcuterie. They also pair beautifully with a crisp white wine, like a Sauvignon Blanc, which complements the seafood flavors.
Start by preheating your oven to 375°F (190°C). While that warms up, clean your mushrooms with a damp paper towel or a soft brush to remove any dirt. Carefully twist off the stems and set the caps aside. You’ll want to finely chop those stems, as they’re heading straight into the filling.
Heat up the olive oil in a skillet over medium heat. Toss in the chopped mushroom stems and minced garlic, sautéing them until they’re soft and fragrant. This should only take a few minutes.
In a mixing bowl, combine the cooked shrimp, crab meat, softened cream cheese, Parmesan cheese, breadcrumbs, and the sautéed mushroom stems. Add lemon juice, salt, and black pepper to the mix. Stir it all until you have a well-blended, delicious filling.
Spoon this mixture generously into each mushroom cap. Arrange the stuffed mushrooms on a baking sheet. Pop them in the oven for about 15-20 minutes, or until they turn a lovely golden brown. Once out of the oven, sprinkle them with fresh parsley for a burst of color and flavor.
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