home > recipes > meals / dishes > appetizers & snacks > seafood and fish

Crab and Shrimp Stuffed Portabella Mushrooms

recipe at a glance
Rating: 4/5 4 stars
3 reviews
1 comment

ready in: under 30 minutes
serves/makes:   6
  

recipe id: 6239
cook method: oven, stovetop
Crab and Shrimp Stuffed Portabella Mushrooms Recipe
photo by: Anola
Click image to view    |    add your own photo

recipe tools

Printprint
Emailemail
Savesave
Photoadd photo
review it!
share this recipe:
share on facebook share on google plus share on twitter share on pinterest

ingredients

2 cups cornbread, crumbled
1 cup fresh bread crumbs
1 egg
1 cup chopped onion
1/2 cup chopped celery
1 bell pepper chopped
1 cup flaked crab meat
1 cup salad shrimp, chopped
1/2 teaspoon tarragon leaves
salt and pepper
2 cloves garlic crushed
6 portabella mushrooms, stems removed
1/2 cup grated Parmesan cheese
3 tablespoons melted butter (unsalted)
1 cup grated Mozzarella cheese
3 tablespoons olive oil
3 tablespoons balsamic vinegar

directions

In a large pan combine celery, onions, peppers, garlic and butter, cook until vegetables are just soft. Combine with breadcrumbs and cornbread. Dice stems of mushrooms and add to mixture. Add salt and pepper to taste, tarragon leaves, Parmesan cheese, egg, and seafood. Mix well; mixture should be easily pressed into "stuffing consistency" if too dry add melted butter. Set aside.

In a large skillet combine olive oil and vinegar until hot and braise your mushroom caps, until just heated through and beginning to change color. Pat dry. Divide stuffing mixture into equal portions and stuff caps of mushrooms. Sprinkle tops with grated mozzarella, and bake at 375 degrees F until cheese is bubbly and stuffing is set.

cook's notes

Excellent First Course or cut into quarters for appetizers.

added by

recfoodrecipes

nutrition

546 calories, 27 grams fat, 51 grams carbohydrates, 27 grams protein per serving.
Show full nutritional data (including Weight Watcher's Points ®, cholesterol, sodium, vitamins, and diabetic exchanges)

Get our best recipes delivered right to you!
Sign up for our newsletters that feature hand-picked recipes


more recipes like crab and shrimp stuffed portabella mushrooms




comments & reviews



number of 5 star votes on this recipe
133%
number of 4 star votes on this recipe
267%
number of 3 star votes on this recipe
00%
number of 2 star votes on this recipe
00%
number of 1 star votes on this recipe
00%
number of unrated comments on this recipe1



Guest at CDKitchen.com




REVIEW: recipe rating
SUPER yummie! Used wild caught shrimp and lump crab meat. Almost doubled both. Loved the balsamic with the Portabella caps. Recipe makes tons of stuffing. Definitely takes longer than 30 minutes to prepare and serve. A+


Registered Member at CDKitchen.com
Member since:
Jan 30, 2011





REVIEW: recipe rating
Doubled the crab and shrimp, added a salad and ate as a meal. Delicious! I will definitely make this again.


Guest at CDKitchen.com

Boswell

COMMENT:
Sorry, this is probably a review that you won't like and will delete. This recipe has way to much filler. It would be a better recipe if all of the cornbread and bread crumbs were eliminated. There is NO crab, shrimp or mushroom flavor. And it cost $30 and hours to prepare

CDKitchen Staff Reply:
Constructive negative reviews are always welcome!




Guest at CDKitchen.com




REVIEW: recipe rating
This recipe is absolutely delicious! It did take me a bit longer to make though. I didn't use the cornbread crumbs, just added extra fresh bread crumbs. I didn't use the shrimp either, just the crab. My mom and sister don't like crab but they loved these stuffed mushrooms. I had 5 saucer-size portabellas to stuff and had plenty of "stuffing" for several white mushrooms and then some. Thanks for the GREAT recipe!