The perfect appetiser for seafood lovers, or go crazy and eat them all as a main meal. Parmesan and panko breadcrumbs add savoury depth to these tasty little bites.
Seafood Stuffed Mushrooms
- 4 Portobello mushroom caps
- 2 tablespoons butter
- 1 cup chopped onion
- ½ cup finely chopped celery
- ½ cup finely chopped green capsicum (bell pepper), bell pepper
- ½ cup finely chopped red capsicum (bell pepper), bell pepper
- 3 cloves garlic, minced
- 2 teaspoons Old Bay Seasoning
- 1 teaspoon salt
- ½ teaspoon freshly ground black pepper
- ½ cup shredded Parmesan cheese, divided
- ½ cup shredded mozzarella cheese
- 1 tablespoon , juice only of lemon
- 2 teaspoons Worcestershire sauce
- 2 eggs, lightly beaten
- ½ cup panko breadcrumbs, divided
- 225 g assorted seafood, prawns, scallops, oysters, lobster, crab-meat, finely chopped
- 2 tablespoons chopped Italian (flat-leaf) parsley
- Preheat oven to 175°C. (350°F ; Gas Mark 4). Line a rimmed baking sheet with foil, and spray with nonstick cooking spray.
- Using a dry paper towel, lightly brush excess dirt from the outside of mushroom caps. Remove and discard the stems. Using a metal spoon, carefully scrape out the mushroom gills and discard.
- In a large skillet, melt butter over medium heat. Cook onion and celery until translucent and soft (about 10 minutes).
- Add capsicum, and cook 5 minutes more.
- Add garlic, Old Bay Seasoning, salt, and pepper, and cook just until fragrant, about 1 minute.
- Transfer the cooked onion mixture to a large bowl, and add ¼ cup Parmesan, mozzarella, lemon juice, Worcestershire, eggs, ¼ cup panko breadcrumbs, and chopped seafood. Mix to combine well.
- Divide the mixture evenly among the four mushroom caps and, carefully, press firmly.
- Top the mushrooms with the remaining panko breadcrumbs, ¼ cup Parmesan, and parsley.
- Place on prepared baking sheet, and bake until browned, about 15 minutes.
- Serve on a bed of crisp lettuce with a citrus gastrique on the side
Cooks Notes & Variations
- To maximize the shelf life of cooked mushrooms for safety and quality, refrigerate the mushrooms in shallow airtight containers or resealable plastic bags. Properly stored, cooked mushrooms will last for 3 to 5 days in the refrigerator.
- The stems of large portabello, while technically edible, can be woody and fibrous and are usually discarded (or used to flavour stock). Likewise, the dark black gills can be eaten, but they'll turn your food a murky brown, so it's best to scrape them out.
Add to My Saved Recipes Go to Saved Recipes Rate this Recipe