Seafood Mushroom Caps
Seafood Mushroom Caps is an moderately easy dinner. Made with 36 large fresh mushrooms, 1 (8 oz.) crabmeat, 1 (8 oz.) cream cheese, cut up, 2 medium shallots, cubes and 2 tbsp. lemon juice, this recipe delivers authentic, satisfying flavors. Ideal for meal prep and leftovers taste even better.
π Recipe adapted from RecipeNLG-Full
Wash mushrooms and drain.
Remove stems; reserve for later use.
Drain fish and pat dry.
In food processor, place fish. Combine cream cheese, shallots, lemon juice and mustard.
Cover and process until smooth.
Add 3 tablespoons Parmesan cheese to fish.
Stir well; season to taste with salt and pepper.
Fill mushrooms with fish mixture including parsley.
Sprinkle with remaining Parmesan cheese.
Bake in a 425Β° oven for 10 to 12 minutes or until heated through.
Let stand a few minutes before serving.
Makes 12 servings.
π· Perfect Pairings
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