SEAFOOD MUSHROOM BENEFITS RECIPES

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THE BEST SEAFOOD STUFFED MUSHROOMS RECIPE | ALLRECIPES



The Best Seafood Stuffed Mushrooms Recipe | Allrecipes image

If you're a stuffed mushroom connoisseur, this is a must try! These practically melt in your mouth and are always a hit when I've served them to family and friends. The filling can also be used to stuff chicken breasts or fish.

Provided by Terri Carroll

Categories     Appetizers and Snacks    Vegetable    Mushrooms    Stuffed Mushroom Recipes

Total Time 45 minutes

Prep Time 30 minutes

Cook Time 15 minutes

Yield 12 stuffed mushrooms

Number Of Ingredients 12

1 (8 ounce) package softened cream cheese
1 egg yolk
1 tablespoon Italian bread crumbs
1 green onion, chopped
1 tablespoon lemon juice
1 teaspoon Worcestershire sauce
1 teaspoon garlic powder
1 pinch salt and ground black pepper to taste
1 (6 ounce) can snow crab, drained
1 (4 ounce) can small shrimp, drained
12 large white mushrooms, stems removed
1 cup Italian bread crumbs

Steps:

  • Preheat oven to 400 degrees F (200 degrees C). Line a baking sheet with aluminum foil.
  • Place cream cheese, egg yolk, 1 tablespoon bread crumbs, green onion, lemon juice, Worcestershire sauce, garlic powder, salt, and pepper in the bowl of a mixer. Mix until smooth and evenly blended. Fold in the snow crab and shrimp. Stuff the mushrooms with this mixture, and press into the remaining bread crumbs to coat. Place onto baking sheet stuffing-side-up once coated.
  • Bake in preheated oven until the mushrooms have softened slightly, 12 to 14 minutes. Set oven to Broil, and broil mushrooms for a few minutes until the tops are golden and bubbly.

Nutrition Facts : Calories 278.5 calories, CarbohydrateContent 17.5 g, CholesterolContent 132.4 mg, FatContent 15.6 g, FiberContent 1.4 g, ProteinContent 17.4 g, SaturatedFatContent 8.9 g, SodiumContent 388.6 mg, SugarContent 2.4 g

SEAFOOD-MUSHROOM SOUP RECIPE | MYRECIPES



Seafood-Mushroom Soup Recipe | MyRecipes image

Provided by MyRecipes

Yield 1 1/2 quarts

Number Of Ingredients 14

¼ cup plus 3 tablespoons butter or margarine, divided
½ cup all-purpose flour
3 cups half-and-half
2 cups milk
1 cup sliced fresh mushrooms
1?½ cups chopped, cooked seafood (cod, haddock, shrimp, lobster, or combination of seafood)
1 hard-cooked egg, finely chopped
1?½ teaspoons salt
¼ teaspoon white pepper
½ teaspoon grated lemon rind
½ teaspoon sugar
¼ cup cream sherry
3 hard-cooked egg yolks, grated
2 tablespoons chopped chives (optional)

Steps:

  • Melt 1/4 cup plus 2 tablespoons butter in top of a double boiler over simmering water; add flour, and stir with a wire whisk until smooth. Cook 1 minute, stirring constantly. Gradually add half-and-half and milk. Cook over simmering water, stirring constantly, until thickened and bubbly.
  • Sauté mushrooms in remaining butter in a small skillet until tender. Stir sautéed mushrooms into sauce. Add seafood, chopped egg, salt, pepper, lemon rind, and sugar; stir well. Cook over simmering water 25 minutes, stirring occasionally.
  • Add sherry; cook 5 minutes. Pour soup into individual serving bowls; garnish with grated egg yolk and chives, if desired.

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