Thanksgiving Sides: Seafood Stuffed Mushrooms

Posted on Nov 26 2013 - 10:34am by Aubrey



6 large shrimp, diced
6 jumbo scallops, diced
1 cup bread crumbs
3/4 cup vegetable stock
1 egg beaten
1/2 cup diced mozzarella ball
1/2 cup shredded asiago cheese
Large mushroom caps (20)
Olive oil (drizzle over top before adding to oven)
Salt/pepper/garlic powder to taste

Cook shrimp & scallops and allow to cool.
In large bowl, add bread crumbs, seafood, egg and cheese and mix.
Slowly stir in broth and mix. You may not use all of the broth.
You want it wet enough to mix, not drenched in broth.

Rinse and dry off mushrooms.
Add foil or parchment paper to a pan and spray with Pam.
Make sure you remove the stems from the caps.
Scoop mixture in each mushroom.
Drizzle with olive oil.

Bake at 375 degrees for 30-35 minutes. Do not cover. Enjoy!


This Seafood Stuffed Mushrooms recipe comes courtesy of Chef Courtney