The Best Seafood Stuffed Mushrooms

The Best Seafood Stuffed Mushrooms

63 Reviews 5 Pics
  • Prep

    30 m
  • Cook

    15 m
  • Ready In

    45 m
Terri Benson Carroll
Recipe by  Terri Benson Carroll

“If you're a stuffed mushroom connoisseur, this is a must try! These practically melt in your mouth and are always a hit when I've served them to family and friends. The filling can also be used to stuff chicken breasts or fish.”

New! Find ingredients on sale

  • Tap On Sale, then swipe through different local stores.

  • Look through the ingredients list for store discounts!

This feature is in beta testing. Thanks for your patience as we improve it!

Your ingredient has been saved! Go to Shopping List.


Adjust Servings

Original recipe yields 12 stuffed mushrooms



  1. Preheat oven to 400 degrees F (200 degrees C). Line a baking sheet with aluminum foil.
  2. Place cream cheese, egg yolk, 1 tablespoon bread crumbs, green onion, lemon juice, Worcestershire sauce, garlic powder, salt, and pepper in the bowl of a mixer. Mix until smooth and evenly blended. Fold in the snow crab and shrimp. Stuff the mushrooms with this mixture, and press into the remaining bread crumbs to coat. Place onto baking sheet stuffing-side-up once coated.
  3. Bake in preheated oven until the mushrooms have softened slightly, 12 to 14 minutes. Set oven to Broil, and broil mushrooms for a few minutes until the tops are golden and bubbly.

Share It

Reviews (63)

Rate This Recipe


These stuffed mushrooms are amazing. I have tried to make others from recipes on this site but this one really stands out. The whole package of cream cheese is needed as it makes the filling so creamy. I also increased the green onions to 3 and chopped them finely. I doubled the crab and shrimp which I pulsated in a mini-food processor/chopper first to make it finer. The finishing touch was a ton of freshly grated parmegiano reggiano on top of the mushrooms. I also cooked the mushrooms for a bit longer than what the recipe called for as I wanted the mushrooms to be fully cooked. Then I broiled for a few minutes until the cheesy tops were browned. Mmmmmm, good. This was a huge hit at the last family gathering. Everyone could not get enough.



Great Recipe. Used 2 green onions; added a couple of dashes of Old Bay Seasoning; added parmesan cheese to the bread crumbs



This is a wonderful recipe! I brought this appetizer to a dinner party and everyone loved them. I should have made more. The only change I made was to leave out the shrimp (It's a texture thing with me). Also, I doubled the recipe because I wanted to make 24 mushrooms. It turns out that a single recipe would have easily filled 24 medium sized mushrooms, or close to it. I had a lot of left over filling. I will definitely be making these again.

More Reviews

Similar Recipes

Artichoke Stuffed Mushrooms

Artichoke Stuffed Mushrooms

Renaissance Stuffed Mushrooms

Renaissance Stuffed Mushrooms

The Best Stuffed Mushrooms

The Best Stuffed Mushrooms

Stuffed Mushrooms II

Stuffed Mushrooms II

Bob's Stuffed Mushrooms

Bob's Stuffed Mushrooms

Stuffed Mushrooms I

Stuffed Mushrooms I


Amount Per Serving (6 total)

  • Calories
  • 278 cal
  • 14%
  • Fat
  • 15.6 g
  • 24%
  • Carbs
  • 17.5 g
  • 6%
  • Protein
  • 17.4 g
  • 35%
  • Cholesterol
  • 132 mg
  • 44%
  • Sodium
  • 453 mg
  • 18%

Based on a 2,000 calorie diet



previous recipe:

The Best Stuffed Mushrooms


next recipe:

Stuffed Mushrooms II