These shrimp- and crab-stuffed mushrooms are the perfect party finger food, packed with flavor thanks to a seasoned filling, scampi sauce, and cheese topping.
Preparation Time
30 mins
Cooking Time
50 mins
Total Time
1 hr 20 mins
Calories
74 Calories
Recipe Instructions
Step 1
Preheat the oven to 350 degrees F (175 degrees C). Butter two 9x13-inch casserole dishes.
Step 2
Prepare mushrooms: Stem button mushrooms and mince stems; reserve 1/4 cup minced stems for filling. Set aside.
Step 3
Heat oil and butter in a small pan over medium heat. Saute onion, celery, bell pepper, wine, 1/3 teaspoon seafood seasoning, and 1/3 teaspoon dill in the hot pan until vegetables are soft, 5 to 7 minutes. Remove from heat and transfer to a bowl; let cool slightly, about 5 minutes.
Step 4
Stir crabmeat, shrimp, and crushed crackers into the vegetable filling mixture. Generously stuff each stemmed mushroom with filling mixture. Place mushrooms into the prepared casserole dishes.
Step 5
Combine melted butter, garlic, wine, and lemon juice for scampi sauce in small bowl. Pour 1/2 of the sauce over the mushrooms; reserve remaining sauce.
Step 6
Bake in the preheated oven for 20 minutes. Pour remaining scampi sauce over mushrooms. Increase oven temperature to 365 degrees F (185 degrees C). Bake for an additional 15 minutes.
Step 7
Top each mushroom with small amounts of Cheddar and mozzarella cheeses. Return to the oven and bake until cheeses are melted, 5 to 7 minutes.
Ingredients
1 teaspoon lemon juice
2 tablespoons butter, melted
1 tablespoon minced garlic
1 (6 ounce) can crabmeat
2 ounces cooked salad shrimp
½ teaspoon olive oil
½ teaspoon butter
⅓ cup minced celery
1 tablespoon dry white wine
⅓ cup minced red bell pepper
¼ cup shredded mozzarella cheese, or to taste
30 large button mushrooms
½ medium white onion, finely diced
1 ⅓ teaspoons seafood seasoning (such as Old Bay®), divided
