Makes 30 stuffed mushrooms
YouTube instructional video is at the bottom.
What you’ll need
1 and 1/2 pounds baby Bella mushrooms
1/2-pound lump crab meat
5 to 8 ounces small shrimp (Already cleaned peeled and deveined)
Unsalted butter
Plain breadcrumbs
Pepper jack cheese
Cream cheese
shredded parmesan cheese
1 lemon
Seasonings
Green onions
Garlic
Salt
Black pepper
Tony Chachere’s creole seasoning
Chef Paul’s seafood magic
Chef Paul’s vegetable magic
Tools you’ll need
Cheese shredder
9 by 13-inch baking pan
Small ice cream scoop
Pastry brush
Preparation of ingredients
Seasonings
Step 1- Chop 3.5 ounces green onions and press 2 cloves garlic with the garlic press.
Mushrooms
Step 2- Rinse off your Baby Bella mushrooms off really well with cold water. Pat each mushroom dry with napkins and place into a medium sized bowl.
Step 3- Cut a round incision around the stem of the mushroom. Remove the stem from the mushroom. Carefully dig out the insides of each mushroom using a small spoon without damaging the inside of the mushroom head. You can also use a butter knife. Once done place the mushroom shells into a 9 by 13-inch baking pan.
Step 4- Chop the mushroom stems and the mushroom insides with a knife until minced and set aside.
Pepper jack cheese
Step 5- Shred 6 ounces pepper jack cheese. Once done place the shredded cheese into the fridge. Cut 1 medium-sized lemon in half.
Creamy seafood filling
Preheat fire to medium heat.
Step 6- Melt 2 tablespoons unsalted butter into a heated saucepan. Add 1 and 1/4 cups chopped green onions, and your chopped mushroom stems and insides. Stir all ingredients together. Let sauté for 5 minutes stirring occasionally.
Step 7- Add 2 cloves pressed garlic, 8 ounces lump crab meat, 6 to 8 ounces small shrimp (Already cleaned peeled and deveined), 1/4 teaspoon salt, 1/8 teaspoon black pepper, 1/2 teaspoon Tony Chachere’s creole seasoning, 1/2 teaspoon chef Paul’s seafood magic, 1/2 teaspoon chef Paul’s vegetable magic, 1/2 teaspoon dried parsley, and squeeze half of a lemon (1 tablespoon lemon juice). Stir all ingredients together. Let sauté for 3 minutes stirring occasionally.
Step 8- Add 6 ounces softened cream cheese and stir. Add 1/3 cup shredded parmesan cheese and 1/3 cup shredded pepper jack cheese. Stir for 30 seconds to 1 minute or until the cheeses melt. Once done turn your fire off and let the filling cool for 5 minutes.
Filling the mushroom shells
Step 9- Take a small amount of the filling and add it into each mushroom shell. Careful, not to over fill the shells. Only fill it to the top. Once done place the filled mushroom shells back onto a 9 by 13-inch baking pan.
Baking the stuffed mushrooms
Preheat oven to 375 degrees F.
Step 10- Sprinkle a small amount of the pepperjack cheese on top of the filling. Melt 2 tablespoons unsalted butter and dap a small amount of the butter on top of the filling.
Step 11- Lightly sprinkle plain breadcrumbs on top of the filling. Pour 1/3 cup water onto the different parts of the baking pan. Shake the baking pan slightly to move the water even in the baking pan. This ensures the mushrooms cooks evenly and they prevent them from drying out during the baking process.
Step 12- Place into a preheated 375-degree oven on the middle rack. Bake for 20 minutes.
Step 13- Remove the baking pan from the oven. Let the mushrooms cool for 5 minutes before serving.
YouTube instructional video
