Seafood Stuffed Mushrooms
This stuffed mushroom recipe is perfect for a special occasion appetizer. It’s deliciously decadent, and full of flavor.
The mushrooms come out moist, and the crunchy topping adds texture creating a perfect bite! Enjoy!
2 packages of white mushrooms
1 can finely chopped clams
1/2 cup of finely chopped raw shrimp
2 tbsp of finely chopped onion
2 tbsp of butter or margarine
1/4 tsp of Paprika
1 tsp very finely chopped parsley
1/2 cup of bread crumbs
1 cup of garlic flavored salad croutons
1 cup of ritz crackers
1/4 cup melted butter or margarine
Shrimp Sauce (optional)
1 can of shrimp soup
1/4 cup of milk
Prep mushrooms by removing the stems. Save stems to use in a different recipe in the refrigerator.
Rinse and pat dry. Place the mushrooms in a lightly greased medium baking pan. Saute the onion in the butter for about 1 minute in a small skillet.
Add the shrimp and cook for 1 minute and set aside off heat. Drain the clams but save the juice for later. Add the clams and paprika to the cooked shrimp.
Place the crackers and croutons in a food safe plastic bag and crush with your kitchen mallet until very crumbly.
Place 1/2 of the cracker mix, and bread crumbs in a medium bowl. Add the seafood mix, and parsley, and mix well.
Slowly add a little of the clam juice until your stuffing is moist but not mushy. *If you find it to dry, add a few tbsp s of water.
Fill the mushroom caps with the stuffing. Top each mushroom with 1 tsp of the remaining cracker mix. *Don’t be afraid to use all of the topping mix.
Coat each mushroom cap with a little melted butter.
Cook at 350 for about 15-20 minutes or until the stuffing is golden brown and slightly crispy.
Mix the shrimp soup with the milk and heat in a small skillet.*The soup should be smooth but not runny.
Place the mushrooms onto your serving platter and spoon the shrimp sauce around them.
*You can make these mushrooms ahead of time, store in the refrigerator, and heat them in the oven with the shrimp sauce.
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