Seafood Stuffed Portabellas

22 Apr

So, I’m in the (painful) process of moving… back to Madison! Finally! And it’s at a perfect time, too, because the outdoor Farmer’s Market started yesterday!! I’m so excited, it should be a city holiday, for gosh sake!

I already know there will be minimal cooking in our apartment this week. I have to prepare to get a little creative this week with food. We’re trying to clean out the fridge, freezer, and pantry as much as we can! To be honest, cooking is the last thing I want to be doing… and making more of a mess in my already disastrously messy apartment.

There are boxes, clothes, etc. laying all over everywhere. Shandy is none too happy about it- she has just been walking around whining at us, like, “What is going on, Mom?!”

Hey! Why are you paying more attention to that #8 on TV than to me?!

I made this recipe a while back on a whim and didn’t take cooking pictures, just a final product once I realized it was pretty good. It looks like a lot of ingredients, but it was pretty darn easy, as long as you plan ahead, or have the seafood on hand by chance. I usually keep all of the other ingredients in my fridge/pantry at all times… or at least try to!

Salt, pepper, Olive oil
4 large portabella mushroom caps
1 can (Or vacuum-packed bag) salmon
1 can snow crab meat
10-15 small to medium cooked shrimp, chopped
¼ onion, diced
1 stalk celery, diced
½ green pepper, diced
1 clove garlic, minced
1 egg, beaten
1/2 cup light mayo, Miracle Whip, or any combination of the two
2 tbsp Italian seasoned breadcrumbs
Small handful (1/2 cup) of low-fat mozzarella or Parmesan cheese
1 tsp parsley
½ tsp paprika
1 tsp Lemon juice
Salt/pepper



Preheat oven to 375 degrees.

First, start off sautéing celery, pepper, onion, garlic on some olive oil.
In the meantime, mix together the seafood, breadcrumbs, egg, mayo, cheese, lemon juice and spices. Add the veggies when tender.

Side note- with all of the canned seafood, I drain, rinse, and pat dry with a paper towel to remove excess sodium. I tend to do that with anything canned, as it usually bathes in salt!

Rinse off the mushroom caps and snap off the stems. Brush on some olive oil and sprinkle with salt/pepper; put them on a baking sheet and pop them in the oven for 5 minutes to get them started.

Remove mushrooms from oven, and stuff with mixture. Return to oven for 20 minutes or so, until mushrooms are tender. Easy and delicious!

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