Seafood Stuffed Mushrooms

Hereford House Recipe

1 1/2 pound cream cheese, softened
3 egg yolks
1/4 cup Italian bread crumbs
3 green onions, chopped
juice of 1 lemon
splash Worcestershire Sauce
1/2 tablespoon garlic powder
1/2 tablespoon salt
pinch white pepper
1/2 pound snow crab
1/2 lb. shrimp
1/2 lb. flake crab meat

Place cream cheese into bowl of Kitchen-Aid along with egg yolks, bread crumbs, green onions, lemon juice, and Worcestershire sauce. With paddle attachment, turn the mixer on low. Increase speed as cheese softens.

In a separate container, mix seasonings together and add to the cheese mixture. Continue mixing to blend ingredients well. Take seafood and squeeze to remove excess water. Place seafood into mixture with cheese and mix on low speed until just incorporated. De-stem large mushrooms and place on cookie sheet and bake for about 10 minutes. Cool.

With a kitchen spoon, fill mushroom caps with seafood filling. Roll stuffed caps in Italian bread crumbs. Bake at 400 degrees for about 10 minutes or until browned.

Notes: The filling can also be used to stuff chicken, as a steak topper, stuffing for fish, or thinned out and used as a pasta sauce.

No comments:

Post a Comment