If you’re a fan of Seafood-Stuffed Mushrooms, this is a must-try! These nearly melt in your mouth and are usually a hit with family and friends when I serve them. Chicken breasts or fish can also be stuffed with the stuffing.
These delicious Seafood-Stuffed Mushrooms are made with just a few simple ingredients. Thank you to Chicken of the Sea for sponsoring this delectable and simple appetizer.
These Seafood-Stuffed Mushrooms will be a fantastic fit for any event. They’re easy to make with only a few ingredients, and they’re delicious! When you serve them to your friends and family, you’ll be the most popular person ever.
Chicken of the Sea minced clams and lump crab flesh is used to make these simple-filled mushrooms. Because their goods are so fantastic for all kinds of meals, I keep my cupboard stocked with all kinds of Chicken of the Sea seafood! Crab and clam flesh may already be in your refrigerator, but if not, they should be easy to find beside the canned tuna at your local supermarket.
The remaining ingredients, such as cream cheese, onion and garlic powder, and parmesan cheese, are all pantry essentials. Of course, you’ll need some mushrooms as well! This time, I used baby Bella mushrooms, although white button mushrooms also work well.
- 2 tbsp butter
- 2 tbsp minced green onion
- 1 cup cooked prawn meat(jheenge), finely chopped
- ½ cup dry bread crumbs
- ¼ cup shredded Monterey Jack cheese
- 1 egg, beaten
- 1 tsp lemon juice
- ½ tsp dried dill(soya)weed
- ½ cup butter, melted
- 1 ½ pounds fresh button mushrooms, stems removed
- ¼ cup dry white wine(fruit wine made with grapes)
- 1/2 cup shredded Monterey Jack cheese
- Preheat oven to 400 degrees F (200 degrees C).
- Melt 2 tablespoons butter in a skillet; cook and stir green onion until softened, about 2 minutes. Transfer green onion to a bowl. Stir in prawn meat, bread crumbs, 1/4 cup Monterey Jack cheese, egg, lemon juice, and dill(soya) weed until well mixed.
- Pour 1/2 cup melted butter in a 9×13-inch baking dish; turn mushroom caps in butter to coat. Fill mushroom caps with the prawn mixture and sprinkle with remaining 1/2 cup Monterey Jack cheese. Pour white wine into baking dish.
- Bake in preheated oven until cheese is melted and lightly brown, 15 to 20 minutes.