Seafood Stuffed Mushrooms
Juicy mushroom caps overflowing with a savory blend of shrimp, crab meat, herbs, and savory RC Seafood Base.
Yield / Servings
8-10 Portions (24 Caps)
Category
Appetizers
Ingredients
15 Components
Large White Mushrooms
24 each
Cooked Shrimp Chopped
½ lb.
Crab Meat Cleaned
½ lb.
Eggs Beaten
2 each
RC Seafood Base
2 tsp.
Worcestershire Sauce
½ tsp.
Chopped Garlic
¼ tsp.
Hot Sauce
¼ tsp.
Fresh White Bread Crumbs
1 cup
Chopped Parsley
1 Tbsp.
Scallions Bias cut
4 each
Dried Thyme
¼ tsp.
Dried Oregano
¼ tsp.
RC Golden Vegetable Base
2 tsp.
Olive Oil
For Drizzling
Preparation Steps
1
Prep Mushroom Stems & Caps
Carefully remove stems from the mushroom caps without breaking caps. Trim and discard woody stem ends. Place trimmed stems into a food processor and pulse until pea-sized.
2
Mix Liquids & Seafood Base
Place chopped stems, shrimp, and crab meat into a mixing bowl. In a separate bowl, whisk beaten eggs with RC Seafood Base, Worcestershire sauce, chopped garlic, and hot sauce. Add liquid mixture to seafood.
3
Bind & Season
Add bread crumbs, chopped parsley, bias-cut scallions, thyme, oregano, and RC Golden Vegetable Base. Toss gently until evenly combined.
4
Stuff & Bake
Divide stuffing evenly among the 24 mushroom caps. Drizzle caps lightly with olive oil and bake at 350°F for 25-30 minutes until stuffing is golden and mushrooms are cooked through.
Flavor Tip
Combining RC Seafood Base with RC Golden Vegetable Base enriches the natural sweetness of the crab and shrimp while preventing breading from drying out during baking.