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SEAFOOD STUFFED MUSHROOMS

from Jeff Cook of Alabama
Stuffing:
Ingredients:
1 box of Stove Top Stuffing, prepared according to package instructions
1 cup crabmeat, chopped fine
1 cup cooked shrimp, chopped fine
1 medium onion, chopped fine
1 bottle Jeff Cook's Emerald Coast Sauce (or other zesty sauce)
2 dozen large white mushrooms, stemmed and cored (reserved)
1 block pepper jack cheese, cut into small slices
 
Directions:
Preheat oven to 400 degrees.

1.  Prepare stuffing according to package directions in a large pan.

2.  While the stuffing is hot, add the crabmeat, shrimp, and onion, mixing well.
 
3.  Carefully stem and core the mushrooms, scraping the brown bits from the inside, leaving a hollow cap for the stuffing.  Line them up on a baking sheet that has a lip on it. (During baking the mushrooms will release water and the pan lip will keep it from spilling into your oven).

4.  With a spoon, mound each mushroom cap with the seafood stuffing. Lay a slice of pepper jack cheese on top of each mushroom.

5.  Bake in the oven at 400 degrees for 20 minutes, or until cheese melts. In the meantime, make the sauce.
Sauce:
Ingredients:
1 can cream of shrimp or New England Clam Chowder
1/2 cup water or milk
slice of pepper jack cheese
mushrooms stems and cores, chopped fine
a dash or two to taste of Emerald Coast
Directions:
1.  In a medium saucepan, stir together soup and 1/2 cup water or milk. If using clam chowder, Jeff suggests that you break up the potatoes with the back of a spoon so the sauce will be smooth.

2.  Add a slice or two of pepper jack cheese and stir to melt it into and thicken the sauce. Add the finely chopped reserved mushroom stems and cores. Add a dash or two of the Emerald Coast sauce. Stir to combine and simmer on low until stuffed mushrooms come out of the oven.

3.  Place mushrooms on plates and ladle sauce over.

NOTE: Find out how to get Jeff Cook's Emerald Coast sauce at www.jeffcookenterprises.com or www.thealabamaband.com. Jeff says these stuffed mushrooms can be served as an appetizer or as a meal with a salad and a nice bread.