Description
Delicious stuffed mushrooms inspired by Red Lobster’s recipe, perfect for any seafood lover.
Ingredients
Scale
- 15 whole white button mushrooms, firm and plump
- 1/4 lb crab claw meat, fresh or canned
- 1 tbsp chopped white or yellow onion, diced fine
- 1 tbsp chopped red bell pepper, vibrant and firm
- 1 tbsp finely diced celery, chopped small
- 1/4 cup crushed Goldfish crackers, or plain crackers
- 1/2 cup Monterey Jack cheese, or mozzarella, Brie, or Chèvre
- 1/4 tsp garlic powder, or fresh garlic sparingly
- 1/4 tsp Old Bay seasoning, or mix of paprika, black pepper, and celery salt
- 2 tablespoons olive oil, or melted butter
Instructions
- Prep the Mushrooms: Start by cleaning the mushroom caps gently with a damp cloth. Ensure they are free of dirt while keeping their structure intact. Avoid soaking them which can make them soggy.
- Make the Filling: In a mixing bowl, combine crab claw meat, chopped onion, red bell pepper, diced celery, crushed Goldfish crackers, Monterey Jack cheese, garlic powder, and Old Bay seasoning. Mix until well combined. Be careful not to overmix, which can create a dense stuffing.
- Stuff the Caps: Use a1/2 teaspoon to fill each mushroom cap with the mixture, just enough to fill without overflowing. The stuffing should be snug but not packed tightly to prevent messiness during baking.
- Arrange & Bake: Place the stuffed mushrooms in a baking dish, spacing them out slightly. Bake until they are golden brown, keeping an eye on them to prevent overcooking. The delightful aroma will fill your kitchen.
- Cool & Serve: Let the stuffed mushrooms cool for a few minutes before serving. They should be warm and inviting. Allowing them to cool slightly helps hold them together better when serving.
Notes
- Storage Tips: Store leftover stuffed mushrooms in an airtight container in the refrigerator for up to 3 days. Reheat in the oven before serving for best results.
- Expert Tips: If the stuffing seems too dry, consider reducing the amount of crushed crackers as they absorb moisture. A1/2 teaspoon is a useful tool for filling mushroom caps with precision to avoid overflow during baking. Be gentle when cleaning and stuffing mushrooms to keep their caps intact and in shape. Monitor mushrooms closely while baking to ensure they stay tender and juicy.
- Reheating Instructions: Reheat in the oven at 350 degrees F for about 10 minutes, or until warmed through.
- Serving Suggestions: Serve with a side of marinara sauce for dipping. Pair with a crisp salad for a light meal or complement with a glass of white wine.
- Recipe Variations: Add chopped shrimp for extra seafood flavor. Use different cheeses like feta for a tangy twist. Experiment with spices like paprika for added heat.
- Ingredient Notes: Select firm and plump white button mushrooms for the best texture. Any moist cheese can work in place of Monterey Jack, such as mozzarella, Brie, or Chèvre. For binding, crushed oyster crackers or Saltines can be used instead of Goldfish crackers.
Nutrition
- Serving Size: 3 stuffed mushrooms
- Calories: 483
- Sugar: 8.8g
- Sodium: 1.5mg
- Fat: 42g
- Saturated Fat: 7.3g
- Unsaturated Fat: Not specified
- Trans Fat: Not specified
- Carbohydrates: 21.5g
- Fiber: 4.7g
- Protein: 14.4g
- Cholesterol: Not specified