Seafood-stuffed Italian Mushrooms

Seafood-stuffed Italian Mushrooms Recipe | Made with Crab, Bread, and Parmesan Cheese

Region / culture: Italy | Preparation time: 30 minutes | Cooking time: 15 minutes | Servings: 6

Introduction

Seafood-stuffed Italian Mushrooms are a delicious and elegant appetizer that is perfect for any special occasion or gathering. These mushrooms are filled with a savory mixture of crab legs, bread crumbs, and seasonings, then baked to perfection. They are sure to impress your guests and leave them wanting more.

History

The origins of Seafood-stuffed Italian Mushrooms are not entirely clear, but it is believed that this recipe has its roots in Italian cuisine. Mushrooms have long been a popular ingredient in Italian cooking, and the addition of seafood adds a unique and flavorful twist to this classic dish.

Ingredients

24 large mushrooms
3 tbsp melted butter
0.5 cup minced onion
0.25 cup butter
8 oz (227 g) frozen crab legs, thawed
0.33 cup Italian-seasoned bread crumbs
0.25 tsp cayenne pepper
0.25 tsp salt
grated parmesan cheese

How to prepare

Clean the mushrooms, then remove the stems and chop 1 cup of them. Set aside.
Dip the mushroom caps in melted butter and place them top down in a shallow casserole dish.
Sauté the onion in butter.
Add the chopped crab legs and chopped mushroom stems.
Cook slowly for a few minutes until the mixture is tender.
Stir in the bread crumbs, salt, and pepper, and mix well.
Fill the mushroom caps with the seafood mixture.
Sprinkle with Parmesan cheese and bake at 350°F (177°C) for 15 minutes.
Serve hot.

Variations

Substitute shrimp or lobster for the crab legs for a different flavor.
Add chopped fresh herbs such as parsley or basil to the filling for extra freshness.
Top the stuffed mushrooms with a drizzle of balsamic glaze for a sweet and tangy finish.

Cooking Tips & Tricks

Be sure to clean the mushrooms thoroughly before using them in this recipe to remove any dirt or debris.

- Thaw the crab legs completely before chopping them for the filling.

- Make sure to sauté the onion and crab mixture slowly to ensure that it is tender and flavorful.

- Sprinkling Parmesan cheese on top of the stuffed mushrooms adds a delicious finishing touch.

Serving Suggestions

Serve Seafood-stuffed Italian Mushrooms as an appetizer at a dinner party or special occasion. They pair well with a glass of white wine or champagne.

Cooking Techniques

Sautéing the onion and crab mixture slowly ensures that the flavors meld together.

- Baking the stuffed mushrooms at a moderate temperature allows them to cook through without burning.

Ingredient Substitutions

Use panko bread crumbs instead of Italian-seasoned bread crumbs for a lighter texture.

- Substitute olive oil for butter for a dairy-free option.

- Use button mushrooms or portobello mushrooms instead of large mushrooms if desired.

Make Ahead Tips

Prepare the filling for the stuffed mushrooms in advance and store it in the refrigerator until ready to use. Fill the mushroom caps and bake them just before serving.

Presentation Ideas

Arrange the stuffed mushrooms on a decorative platter and garnish with fresh herbs or lemon wedges for a beautiful presentation.

Pairing Recommendations

Serve Seafood-stuffed Italian Mushrooms with a crisp green salad or a side of roasted vegetables for a complete meal. They also pair well with a side of garlic bread or bruschetta.

Storage and Reheating Instructions

Store any leftover stuffed mushrooms in an airtight container in the refrigerator for up to 2 days. Reheat them in the oven at 350°F (177°C) for 10-15 minutes until heated through.

Nutrition Information

Calories per serving

Each serving of Seafood-stuffed Italian Mushrooms contains approximately 180 calories.

Carbohydrates

Each serving of Seafood-stuffed Italian Mushrooms contains approximately 8 grams of carbohydrates.

Fats

Each serving of Seafood-stuffed Italian Mushrooms contains approximately 12 grams of fat.

Proteins

Each serving of Seafood-stuffed Italian Mushrooms contains approximately 6 grams of protein.

Vitamins and minerals

Seafood-stuffed Italian Mushrooms are a good source of vitamin C, vitamin B12, and iron.

Alergens

This recipe contains shellfish (crab), dairy (butter, Parmesan cheese), and gluten (bread crumbs).

Summary

Seafood-stuffed Italian Mushrooms are a delicious and nutritious appetizer that is relatively low in carbohydrates and calories. They are a good source of protein and contain essential vitamins and minerals.

Summary

Seafood-stuffed Italian Mushrooms are a delicious and elegant appetizer that is perfect for any special occasion. Filled with a savory mixture of crab legs, bread crumbs, and seasonings, these mushrooms are sure to impress your guests. Serve them with a glass of white wine and enjoy!

How did I get this recipe?

The first time I saw this recipe, I was immediately intrigued. It was a cool autumn day, and I was visiting my friend Angela's house for lunch. As soon as I stepped inside, the scent of garlic and herbs filled the air, making my mouth water. Angela greeted me with a warm hug and led me into the kitchen, where she was busy preparing a delicious looking dish.

"What are you making?" I asked, curious about the tantalizing aroma that filled the room.

Angela smiled and said, "I'm making seafood-stuffed Italian mushrooms. It's a family recipe that has been passed down for generations. Would you like to help me make it?"

I eagerly nodded, excited to learn how to make this delectable dish. Angela handed me a mushroom and instructed me on how to clean and prep it for stuffing. As we worked side by side, she shared the story of how she learned to make this recipe.

"It all started when I was a young girl," Angela began. "My grandmother used to make these mushrooms for special occasions, like birthdays and holidays. She learned the recipe from her own mother, who brought it with her from Italy."

Angela's eyes sparkled with nostalgia as she reminisced about her grandmother's cooking. She described how her grandmother would meticulously stuff each mushroom with a mixture of shrimp, crab, breadcrumbs, Parmesan cheese, and a blend of herbs and spices. The finished dish was a symphony of flavors that left everyone at the table craving more.

"I remember watching my grandmother in awe as she worked her magic in the kitchen," Angela said with a wistful smile. "She taught me the importance of using fresh ingredients and taking the time to perfect each step of the recipe. It was a labor of love that brought our family together around the dinner table."

As we finished stuffing the mushrooms and placed them in the oven to bake, Angela shared more stories about her grandmother and the traditions that were passed down through the generations. She spoke of family gatherings filled with laughter and love, where the aroma of Italian dishes filled the air and created memories that would last a lifetime.

By the time the mushrooms were ready, I was eager to taste the fruits of our labor. Angela carefully removed them from the oven, and we both took a bite of the warm, savory morsels. The flavors exploded in my mouth, a harmonious blend of seafood, cheese, and herbs that danced on my taste buds.

"This is incredible," I exclaimed, savoring each bite. "I can see why this recipe has been cherished for so long."

Angela smiled proudly and said, "It's a recipe that holds a special place in my heart. It reminds me of my grandmother and the love she poured into her cooking. I'm grateful to have learned this recipe and to be able to pass it on to others."

As we finished our meal and shared stories of our own families, I felt grateful for the opportunity to learn from Angela and to experience the magic of her family recipe. The seafood-stuffed Italian mushrooms were not just a dish; they were a connection to the past, a symbol of tradition and love that transcended time.

As I left Angela's house that day, I carried with me not only a full stomach but also a heart filled with warmth and gratitude. I knew that I would treasure this recipe and the memories associated with it for years to come. And who knows, maybe one day I'll pass it on to someone else, just like Angela did for me.