Cheese and Seafood Stuffed Mushrooms

• Gluten free

• Meat

  • 1 tsp Frank's

• Seafood

  • 1 can Crab meat
  • 1 cup Shrimp, cooked

• Produce

  • 30 Button mushrooms, large white
  • 1/4 tsp Garlic powder
  • 1/2 tsp Onion powder
  • 1 tbsp Parsley, fresh

• Condiments

  • 1 tsp Dijon mustard
  • 1/4 cup Paleo mayo

• Dairy

  • 1/2 cup Cheddar cheese, grated sharp
  • 3/4 package Cream cheese
  • 1/4 cup Parmesan cheese, grated

Found on thehealthyfoodie.com

Description

Ingredients

• ¾ package (170g | 6oz) cream cheese, at room temperature
• ¼ cup (50g | 1.75oz) paleo mayo
• 1 can (120g | 4.25oz) crab meat , drained
• 1 cup (240g | 8.5oz) cooked shrimp, finely chopped
• ¼ cup (45g |1.6oz) grated parmesan cheese
• ½ cup (85g | 3oz) grated sharp cheddar cheese
• 1 tsp Dijon mustard
• 1 tbsp chopped fresh parsley
• 1 tsp Franks Red Hot (optional)
• ½ tsp onion powder
• ¼ tsp garlic powder
• 30-36 large white button mushrooms, brushed clean and stems removed

Directions

• Line a 13 x 18 baking sheet with parchment paper or a silicon mat.
• In a large mixing bowl, combine all the ingredients except for mushrooms and stir delicately until well combined.
• With a spoon, gently press the filling into the mushrooms cavities and create a small mound on top of each mushroom, too, without overfilling. Place the stuffed mushrooms on the prepared sheet and refrigerate for at least 30 minutes.
• Preheat oven to 375°F and bake the mushrooms for approximately 20 minutes or until tops become golden brown. Let the mushrooms rest for 5 minutes then transfer them to a plate, garnish with chopped parsley and serve.

Nutrition