Table of Contents
Seafood stuffed mushrooms are a delightful appetizer that combines the earthy flavor of mushrooms with a savory seafood filling. Paired with a crisp Sauvignon Blanc, this dish offers a sophisticated and flavorful experience perfect for entertaining or a special dinner.
Ingredients
- 12 large button or cremini mushrooms
- 1 cup cooked crab meat or chopped shrimp
- ½ cup cream cheese, softened
- ¼ cup grated Parmesan cheese
- 2 cloves garlic, minced
- 2 tablespoons chopped fresh parsley
- Salt and pepper to taste
- 2 tablespoons olive oil
- Lemon wedges for serving
- Chilled Sauvignon Blanc for pairing
Preparation Steps
Preheat your oven to 375°F (190°C). Clean the mushrooms gently with a damp cloth and remove stems. Chop the stems finely and set aside.
In a skillet, heat olive oil over medium heat. Add chopped mushroom stems and garlic, cooking until softened, about 3-4 minutes. Remove from heat and let cool slightly.
In a bowl, combine cooked mushroom stems, seafood, cream cheese, Parmesan, parsley, salt, and pepper. Mix well until all ingredients are evenly incorporated.
Using a spoon, fill each mushroom cap generously with the seafood mixture. Place the stuffed mushrooms on a baking sheet lined with parchment paper.
Bake in the preheated oven for 20-25 minutes, or until the mushrooms are tender and the filling is golden on top. Remove from oven and let cool slightly.
Serving Suggestions
Arrange the seafood stuffed mushrooms on a serving platter. Garnish with additional parsley and serve with lemon wedges on the side. Pour chilled Sauvignon Blanc into glasses and enjoy this elegant pairing.
This dish is perfect for a summer gathering or a refined appetizer for dinner parties. The freshness of the seafood complements the crisp acidity of the Sauvignon Blanc, creating a balanced and enjoyable culinary experience.