1. Can I use other types of seafood in this recipe?

Yes, you can substitute the shrimp and crab with other types of seafood. Lobster, crawfish, or even cooked fish work wonderfully in this recipe. Make sure to choose seafood with a firm texture for the best results.

2. How can I make this recipe gluten-free?

This recipe is naturally gluten-free, but ensure that the Worcestershire sauce you use is gluten-free, as some brands may contain gluten. You can also serve the stuffed mushrooms on gluten-free crackers or bread if desired.

3. Can I prepare the seafood stuffed mushrooms in advance?

Absolutely! You can prepare the stuffed mushrooms and refrigerate them for up to 24 hours before baking or air frying. This makes them an ideal make-ahead appetizer for parties or busy occasions.

4. How do I reheat leftover seafood stuffed mushrooms?

To reheat, you can use the microwave, air fryer, or oven. If using the oven, preheat to 350°F (175°C) and bake for 10-15 minutes until heated through. The air fryer works well at 350°F for about 5-7 minutes to restore their crispness.

Seafood Stuffed Mushrooms with Crab and Shrimp: A Delicious Appetizer

Name: Seafood Stuffed Mushrooms with Crab and Shrimp
Prep time: 20 min
Cook time: 20 min
Total time: 40 min
Cuisine: American
Ingredients: 12 oz whole fresh mushrooms; 4 oz shrimp, cooked and diced into 1-inch chunks; 2-3 oz jumbo lump crab meat; 6 oz cream cheese, softened; 1/4 cup grated Parmesan Reggiano cheese; 1/4 cup shredded mozzarella cheese; 1 teaspoon Worcestershire sauce; 2-3 garlic cloves, minced; 1/2 teaspoon Old Bay Seasoning; Salt and pepper to taste

Description

Treat yourself to these mouthwatering seafood stuffed mushrooms with crab and shrimp! Perfect for appetizers or party bites, these mushrooms are baked or air fried to perfection with a savory blend of seafood, garlic, herbs, and a touch of cream cheese. Easy to make and sure to impress, they’re a delicious addition to any gathering.

Ingredients

Scale

12 oz whole fresh mushrooms
4 oz shrimp, cooked and diced into 1-inch chunks
2-3 oz jumbo lump crab meat
6 oz cream cheese, softened
1/4 cup grated Parmesan Reggiano cheese
1/4 cup shredded mozzarella cheese
1 teaspoon Worcestershire sauce
2-3 garlic cloves, minced
1/2 teaspoon Old Bay Seasoning
Salt and pepper to taste

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Instructions

Preheat oven to 400°F (200°C) or air fryer to 370°F (188°C).
Remove the stems from the mushrooms and create a hollow space in the caps.
In a medium bowl, combine cream cheese, shrimp, crab, Parmesan, mozzarella, Worcestershire sauce, minced garlic, Old Bay seasoning, salt, and pepper.
Spoon the filling into the mushroom caps, mounding it slightly above the edges.
If baking: Place stuffed mushrooms on a parchment-lined baking sheet and bake for 18-22 minutes or until cheese is bubbly and golden.
If air frying: Place stuffed mushrooms in the air fryer basket and cook for 8-10 minutes, until cheese is melted and bubbly.
Allow mushrooms to cool for a few minutes before serving.

Notes

Use fresh seafood for the best flavor, particularly wild-caught shrimp.
If the filling is too much for the mushrooms, you can refrigerate the extra mixture for later use.
For a spicy kick, add diced jalapeños to the filling.
These mushrooms can be made ahead of time and stored in the refrigerator for up to 24 hours before baking or air frying.

Prep Time: 20 minutes
Cook Time: 20 minutes
Category: Appetizer
Method: Baking, Air Frying
Cuisine: American

Nutrition

Serving Size: 1 stuffed mushroom
Calories: 110 kcal
Sugar: 1g
Sodium: 150mg
Fat: 7g
Saturated Fat: 3g
Unsaturated Fat: 4g
Trans Fat: 0g
Carbohydrates: 1g
Fiber: 0g
Protein: 11g
Cholesterol: 40mg