Cremini mushrooms stuffed with seafood and fresh mozzarella.
The Story
These aren't your average stuffed mushrooms. We take plump cremini caps and fill them with a luxurious seafood mixture, then crown each one with creamy fresh mozzarella and sharp pecorino romano. It's like finding treasure in every bite.
Make it at Home
Restaurant-Style Seafood Stuffed Mushrooms with Melted Mozzarella
Transform ordinary mushrooms into an elegant appetizer that rivals any upscale restaurant. The combination of tender seafood, melted cheese, and earthy mushrooms creates the perfect bite-sized indulgence.
Ingredients
6 large cremini mushrooms, stems removed and chopped
4 oz mixed seafood (crab meat, cooked shrimp, chopped)
2 tbsp olive oil
2 cloves garlic, minced
1/4 cup panko breadcrumbs
3 oz fresh mozzarella, diced
1/2 oz Pecorino Romano, grated
2 tbsp fresh parsley, chopped
1 tbsp lemon juice
1/4 tsp salt
1/8 tsp black pepper
Instructions
1
Preheat oven to 375°F. Clean mushroom caps with damp paper towel and remove stems, chopping stems finely for filling.
2
Heat 1 tablespoon olive oil in a skillet over medium heat. Sauté chopped mushroom stems and garlic for 3-4 minutes until softened.
3
Add seafood to pan and cook for 2 minutes. Remove from heat and stir in breadcrumbs, half the mozzarella, parsley, lemon juice, salt, and pepper.
4
Brush mushroom caps with remaining olive oil and place gill-side up on baking sheet. Fill each cap generously with seafood mixture.
5
Top each mushroom with remaining fresh mozzarella and sprinkle with Pecorino Romano.
6
Bake for 18-20 minutes until mushrooms are tender and cheese is golden and bubbly. Serve immediately while hot.
