Best 7 Hawaiian Seafood Stuffed Shiitake Mushrooms Recipes

HAWAIIAN SEAFOOD STUFFED SHIITAKE MUSHROOMS

Steps:

• Preheat oven to 350°F.
• In a saucepan over medium low heat, cook the cream and spinach together until cream is reduced by half.
• Stir in the shallots and cook 1 minute, remove from heat and stir in the coconut milk, dill, tarragon, cracker crumbs, crab, shrimp, salt and pepper.
• Stuff mushroom caps with seafood mixture and place in a shallow bakinging pan.
• Sprinkle with cheese and bake 8 to 10 minutes.
• Garnish with coconut.

TERIYAKI SEAFOOD-STUFFED MUSHROOMS

Steps:

• Remove stems from mushrooms; discard or reserve for a future use.
• In Dutch oven, combine mushroom caps, garlic, water and teriyaki sauce. Bring to a boil over medium-high heat. Reduce heat to low; cover and simmer 15 to 20 minutes or until mushrooms are thoroughly cooked, stirring occasionally.
• Drain mushrooms; place on paper towels to dry. Cool about 15 minutes or until completely cooled.
• Meanwhile, in medium bowl, combine imitation crabmeat and water chestnuts; mix well.
• Fill each mushroom cap with about 1/2 teaspoon crabmeat mixture. Sprinkle each with chives. Serve immediately, or cover and refrigerate until serving time.

SEAFOOD-STUFFED MUSHROOMS

Steps:

• Remove stems from mushrooms; set caps aside. Finely chop stems. In a skillet, melt 1/4 cup butter; saute stems and onions until tender. , In a bowl, combine crab and lemon juice. Add onion mixture, mayonnaise, parsley, Worcestershire sauce, salt and pepper; mix well. Stuff into mushroom caps; sprinkle with Parmesan cheese. , Place in a greased 15x10x1-in. baking pan. Melt remaining butter; drizzle over mushrooms. Bake, uncovered, at 350° for 20-25 minutes or until heated through. Serve warm.

BRAISED SHIITAKES WITH SHRIMP STUFFING

Steps:

• Soak porcini in hot water in a glass measure until softened, about 30 minutes. Pour liquid through a paper towel-lined sieve into a small bowl to remove grit. Discard solids.
• Put stuffing ingredients in a bowl and stir together in one direction with your hand until well blended.
• Arrange shiitake caps, smooth sides down and close together, on a work surface. Put 1 teaspoon cornstarch in a fine sieve, then dust tops of mushrooms. (This will help stuffing adhere.) Stuff shiitake caps with shrimp mixture, packing gently.
• Stir together porcini liquid, oyster and soy sauces, salt, and sugar and reserve.
• Heat oil in a 12-inch skillet over moderately high heat until hot but not smoking. Add mushrooms, stuffing sides down, and cook until golden brown on bottom, about 2 minutes. Carefully turn mushrooms over and cook 2 minutes more.
• Add ginger and garlic to pan (between mushrooms) and cook 1 minute. Pour in reserved sauce mixture and bring to a boil. Reduce heat and simmer, uncovered, until mushrooms are tender, about 3 minutes.
• Transfer mushrooms to 4 small plates and keep warm. Boil sauce, stirring occasionally, until thickened, 3 to 4 minutes and spoon over mushrooms.

BAKED SHIITAKE STUFFED MUSHROOM CAPS

Steps:

• Mix the goat cheese with garlic, fines herbes, and ground pepper.
• Remove stems from the mushrooms and stuff caps with cheese and place on a baking pan.
• Brush with melted butter and place in a 400°F oven for approximately 10 minutes, until the cheese melts.

THE BEST SEAFOOD STUFFED MUSHROOMS

Steps:

• Preheat oven to 400 degrees F (200 degrees C). Line a baking sheet with aluminum foil.
• Place cream cheese, egg yolk, 1 tablespoon bread crumbs, green onion, lemon juice, Worcestershire sauce, garlic powder, salt, and pepper in the bowl of a mixer. Mix until smooth and evenly blended. Fold in the snow crab and shrimp. Stuff the mushrooms with this mixture, and press into the remaining bread crumbs to coat. Place onto baking sheet stuffing-side-up once coated.
• Bake in preheated oven until the mushrooms have softened slightly, 12 to 14 minutes. Set oven to Broil, and broil mushrooms for a few minutes until the tops are golden and bubbly.

SEAFOOD STUFFED MUSHROOMS

Steps:

• In a medium bowl combine the cream cheese, green onions, crab, shrimp, dip mix, garlic powder, salt and pepper. Mix all together and chill mixture for about 1 hour. Spoon mixture into clean mushroom caps to stuff and serve.