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Category: Stuffed Mushrooms
Prep Time: Cook Time: Total Time:
1/4 lb cooked and peeled shrimp or 1/2 cup lump crab meat
1/2 cup shredded cheddar cheese
2 oz cream cheese, softened
2 tbsp jarred roasted red bell pepper (chopped)
3 scallions, sliced thin
1 garlic clove, minced
1 tbsp lemon juice
1/2 tsp Old Bay seasoning
1/4 tsp salt
1/8 tsp ground black pepper
Process all ingredients in food processor until smooth. Transfer to zipper-lock plastic bag until ready to use.
Make Ahead: The mushrooms can be roasted and stuffed up to 3 days in advance, but don't top them with bread crumbs until you're ready to heat and serve the mushrooms. Store stuffed mushrooms, stuffing side up, on a paper towel-lined plate in the refrigerator, covered tightly with plastic wrap. The bread-crumb topping can be refrigerated separately for up to 3 days.
NOTE: For mushroom caps that are roomy enough to accommodate the filling, it's best to remove the stems with your fingers rather than a paring knife. For mess-free stuffing, use a zipper-lock storage bag, with one corner snipped off, to neatly squeeze the filling into each mushroom.
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CHESAPEAKE SEAFOOD STUFFED MUSHROOMS
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Category: Stuffed Mushrooms
Prep Time: Cook Time: Total Time:
1/4 lb cooked and peeled shrimp or 1/2 cup lump crab meat
1/2 cup shredded cheddar cheese
2 oz cream cheese, softened
2 tbsp jarred roasted red bell pepper (chopped)
3 scallions, sliced thin
1 garlic clove, minced
1 tbsp lemon juice
1/2 tsp Old Bay seasoning
1/4 tsp salt
1/8 tsp ground black pepper
Process all ingredients in food processor until smooth. Transfer to zipper-lock plastic bag until ready to use.
Make Ahead: The mushrooms can be roasted and stuffed up to 3 days in advance, but don't top them with bread crumbs until you're ready to heat and serve the mushrooms. Store stuffed mushrooms, stuffing side up, on a paper towel-lined plate in the refrigerator, covered tightly with plastic wrap. The bread-crumb topping can be refrigerated separately for up to 3 days.
NOTE: For mushroom caps that are roomy enough to accommodate the filling, it's best to remove the stems with your fingers rather than a paring knife. For mess-free stuffing, use a zipper-lock storage bag, with one corner snipped off, to neatly squeeze the filling into each mushroom.
Note: This recipe is part of a user's personal recipEbox. It is not part of the CDKitchen collection.
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