Looking for an appetizer that’s guaranteed to disappear in minutes? You’ve found it! These Seafood Stuffed Mushrooms are the ultimate party-pleaser. They’re incredibly simple to prepare, bursting with savory flavor, and versatile enough to work with crab, tuna, or salmon. Whether you need a quick bite for unexpected guests or a sophisticated starter for a dinner party, this recipe is your new go-to. They come out of the oven hot, juicy, and absolutely irresistible!
Ingredients
• 20 small cremini mushrooms, about 1 pound or 450g
• 2 cups, about 12 ounces or 340g, canned crab, tuna, or salmon, drained well
• 3 tablespoons finely snipped fresh chives
• 3 cloves garlic, minced
• 1 teaspoon finely chopped fresh thyme
• 1 tablespoon mayonnaise
• Salt and freshly ground black pepper, to taste
Instructions
1. Preparation
2. Preheat your oven to 375°F (190°C). Gently wipe the mushrooms clean with a damp paper towel. Carefully snap off the stems. If you wish, you can finely chop the stems to add to the filling.
3. In a medium bowl, flake the well-drained crab, tuna, or salmon with a fork. Add the minced garlic, snipped chives, and chopped thyme, and stir everything together until well combined.
4. Add the mayonnaise to the seafood mixture and stir until it’s just moistened. Be careful not to make it too wet. Season generously with salt and pepper to your liking.
5. Arrange the mushroom caps hollow-side-up on a baking sheet. Generously spoon the seafood filling into each mushroom cap, mounding it slightly on top.
6. Bake for 13-15 minutes, or until the mushrooms are tender and the filling is heated through and lightly golden. Serve immediately.
Nutritional Information
• (Per Mushroom)
• Calories: 31
• Fat: 1.4g
• Carbohydrate: 0.5g
• Dietary Fiber: 0g
• Net Carbs: 0.5g
• Protein: 4.0g
Pro Tips
• Avoid washing mushrooms under running water, as they can become waterlogged. Instead, gently wipe them clean with a damp cloth or paper towel for the best texture.
• For a delicious, crunchy topping, sprinkle a little panko breadcrumb or grated Parmesan cheese over the filling before baking. This will create a beautiful golden-brown crust.
• These can be prepared ahead of time! Stuff the mushrooms, cover, and refrigerate for up to 24 hours. When you’re ready, just pop them in the preheated oven, adding a couple of extra minutes to the baking time.
FAQ
Q: What kind of seafood works best for this recipe
A: This seafood stuffed mushrooms recipe is very versatile. You can use canned crab, tuna, or salmon. The key is to drain the seafood very well to ensure the filling isn’t watery. All three options create a delicious, savory appetizer.
Q: Can I make stuffed mushrooms ahead of time
A: Yes, these are a perfect make-ahead party appetizer. You can assemble the stuffed mushrooms, cover them, and refrigerate for up to 24 hours. When ready to serve, bake them directly from the refrigerator, adding a couple of extra minutes to the baking time.
Q: How do I keep my stuffed mushrooms from getting soggy
A: To prevent soggy mushrooms, avoid rinsing them under running water. Instead, gently wipe them clean with a damp paper towel. This, combined with thoroughly draining your canned seafood, will give you the best texture.
Q: Can I add a topping to these mushrooms
A: Absolutely! For a delicious, crunchy topping, you can sprinkle panko breadcrumbs or grated Parmesan cheese over the filling before baking. This will create a beautiful golden-brown crust and add extra texture.
