Seafood-stuffed Shiitake Mushrooms

Seafood-stuffed Shiitake Mushrooms Recipe from Hawaii

Region / culture: Hawaii | Preparation time: 20 minutes | Cooking time: 10 minutes | Servings: 4

Introduction

Seafood-stuffed Shiitake Mushrooms are a delicious and elegant appetizer that is sure to impress your guests. The combination of fresh shiitake mushrooms, creamy coconut milk, and succulent seafood creates a dish that is both flavorful and satisfying.

History

The origins of this recipe are unclear, but stuffed mushrooms have been a popular dish for centuries. The combination of mushrooms and seafood is a classic pairing that has been enjoyed by many cultures around the world.

Ingredients

16 large fresh shiitake mushrooms, stems removed, about 1 lb (454 g)
1 cup heavy cream
0.5 cup chopped fresh spinach
2 tbsp chopped shallots
0.5 cup coconut milk
1 pinch dried dill
1 pinch dried tarragon
1 cup crumbled ritz crackers
0.25 cup cooked crabmeat
0.25 cup chopped cooked shrimp
0.25 tsp salt
0.25 tsp pepper
3 tbsp grated parmesan cheese

How to prepare

Preheat the oven to 350°F (177°C).
In a saucepan over medium-low heat, cook the cream and spinach together until the cream is reduced by half.
Stir in the shallots and cook for 1 minute. Remove from heat and stir in the coconut milk, dill, tarragon, cracker crumbs, crab, shrimp, salt, and pepper.
Stuff the mushroom caps with the seafood mixture and place them in a shallow baking pan.
Sprinkle with cheese and bake for 8 to 10 minutes.
Garnish with coconut.

Variations

Substitute the seafood with cooked chicken or tofu for a vegetarian option.
Add a sprinkle of breadcrumbs on top before baking for extra crunch.

Cooking Tips & Tricks

Be sure to remove the stems from the shiitake mushrooms before stuffing them to create more room for the filling.

- Make sure to cook the cream and spinach mixture over low heat to prevent it from curdling.

- Feel free to customize the seafood filling with your favorite ingredients such as lobster, scallops, or even crab.

Serving Suggestions

Serve Seafood-stuffed Shiitake Mushrooms as an appetizer at your next dinner party or as a main course with a side salad.

Cooking Techniques

Baking

Ingredient Substitutions

Use button mushrooms or portobello mushrooms instead of shiitake mushrooms.

- Substitute heavy cream with coconut cream for a dairy-free option.

Make Ahead Tips

Prepare the seafood filling in advance and stuff the mushrooms just before baking to save time.

Presentation Ideas

Garnish the Seafood-stuffed Shiitake Mushrooms with fresh herbs or a drizzle of balsamic glaze for an elegant touch.

Pairing Recommendations

Pair Seafood-stuffed Shiitake Mushrooms with a crisp white wine such as Chardonnay or Sauvignon Blanc.

Storage and Reheating Instructions

Store any leftovers in an airtight container in the refrigerator for up to 2 days. Reheat in the oven at 350°F (177°C) until heated through.

Nutrition Information

Calories per serving

Each serving of Seafood-stuffed Shiitake Mushrooms contains approximately 300 calories.

Carbohydrates

Each serving of Seafood-stuffed Shiitake Mushrooms contains approximately 10 grams of carbohydrates.

Fats

Each serving of Seafood-stuffed Shiitake Mushrooms contains approximately 20 grams of fats.

Proteins

Each serving of Seafood-stuffed Shiitake Mushrooms contains approximately 15 grams of proteins.

Vitamins and minerals

Seafood-stuffed Shiitake Mushrooms are a good source of vitamin D, iron, and potassium.

Alergens

This recipe contains shellfish (crab and shrimp) and dairy (cream and cheese) allergens.

Summary

Seafood-stuffed Shiitake Mushrooms are a rich source of proteins and healthy fats, making them a nutritious and satisfying appetizer option.

Summary

Seafood-stuffed Shiitake Mushrooms are a delicious and elegant appetizer that is perfect for any occasion. With a creamy seafood filling and tender mushrooms, this dish is sure to be a hit with your guests.

How did I get this recipe?

I remember the sense of anticipation I felt when I first discovered this recipe for seafood-stuffed Shiitake mushrooms. It was many years ago, when I was just a young girl living in a small coastal town. My family had always been fond of seafood, and I had grown up watching my mother and grandmother work their magic in the kitchen, creating delicious dishes from the bounty of the sea.

One day, while browsing through an old cookbook that had belonged to my grandmother, I stumbled upon a recipe that caught my eye. It was for seafood-stuffed Shiitake mushrooms, a dish that I had never heard of before. Intrigued, I decided to give it a try.

I gathered the ingredients – fresh Shiitake mushrooms, shrimp, crabmeat, breadcrumbs, and a variety of herbs and spices. As I worked, I could feel the excitement building within me. I had always loved experimenting in the kitchen, and I knew that this dish had the potential to become a new family favorite.

I carefully cleaned and de-stemmed the mushrooms, setting the caps aside to be stuffed later. I then chopped the shrimp and crabmeat into small pieces, mixing them together with the breadcrumbs and seasonings. The aroma of the seafood filling wafted through the air, making my mouth water in anticipation.

Once the filling was ready, I carefully spooned it into each mushroom cap, making sure to pack it tightly and mound it high. I could hardly contain my excitement as I placed the stuffed mushrooms in the oven to bake.

As the mushrooms cooked, a delicious scent filled the kitchen, promising a mouth-watering meal to come. When they were finally done, I eagerly removed them from the oven and placed them on a serving platter. The golden-brown tops of the mushrooms glistened in the light, tempting me with their savory goodness.

I couldn't wait to try the finished dish, and when I finally took my first bite, I knew that I had discovered something truly special. The flavors of the seafood filling mingled perfectly with the earthy richness of the Shiitake mushrooms, creating a dish that was both elegant and comforting.

I proudly served the seafood-stuffed mushrooms to my family that night, and their reactions were everything I had hoped for. My mother and grandmother both praised the dish, and my father declared it to be one of the best things I had ever cooked.

From that day on, seafood-stuffed Shiitake mushrooms became a regular feature on our family's dinner table. I made them for special occasions and holidays, and they never failed to impress. Over the years, I have shared the recipe with friends and neighbors, and it has become a beloved staple in many households.

As I look back on that moment of discovery, I can't help but feel grateful for the joy that cooking has brought into my life. Each recipe I have learned and mastered has become a part of me, a reflection of my passion for food and family.

And so, I continue to cook and create, drawing inspiration from the flavors and traditions of the past. My love for seafood-stuffed Shiitake mushrooms remains strong, a reminder of the day when I first felt that sense of anticipation and excitement in the kitchen.