Seafood Stuffed Mushrooms

Courtesy Hoffman Media

Baked mushrooms stuffed with savory seafood are finger food at its finest.
Cook/Prep Time: 45 MinutesServings: 4


4 portobello mushroom caps
2 Tbsp. unsalted butter
1 cup chopped onion
1/2 cup chopped celery
1/2 cup chopped green bell pepper
1/2 cup chopped red bell pepper
3 cloves garlic, minced
2 tsp. Old Bay Seasoning
1 tsp. salt
1/2 tsp. ground black pepper
1/2 cup shredded Parmesan cheese, divided
1/2 cup shredded mozzarella cheese
1 Tbsp. fresh lemon juice
2 tsp. Worcestershire sauce
2 eggs, lightly beaten
1/2 cup Japanese bread crumbs (panko), divided
4 oz. crabmeat
4 oz. crawfish tails
2 Tbsp. chopped fresh parsley


Preheat oven to 350°. Line a rimmed baking sheet with foil, and spray with nonstick cooking spray.
Using a dry paper towel, lightly brush excess dirt from outside of mushroom caps. Remove and discard stems. Using a metal spoon, scrape gills and discard.
In a large skillet, melt butter over medium heat. Cook onion and celery until translucent and soft, 10 to 12 minutes. Add bell peppers, and cook 4 to 6 minutes more. Add garlic, Old Bay Seasoning, salt, and pepper, and cook just until fragrant, about 1 minute.
Transfer onion mixture to a large bowl, and add 1/4 cup Parmesan, mozzarella, lemon juice, Worcestershire, eggs, 1/4 cup bread crumbs, crab, and crawfish. Mix to combine well. Divide mixture evenly among mushroom caps, and press firmly. Top mixture with remaining bread crumbs, remaining 1/4 cup Parmesan, and parsley. Place on prepared baking sheet, and bake until lightly browned, 15 to 17 minutes.

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