The Freshman Cook: Crusted Seafood Mushroom Caps/#Foodie Extravaganza

We are a house divided when it comes to mushrooms. My husband is a lover of the fab fungi, but I absolutely am not. However, I do love cooking my husbands favorite foods, and that is how these Crusted Seafood Mushroom Caps came to be. You start with a base of button mushrooms, sauteed in butter until golden brown, then stuffed with a mix of cream cheese, crab, green onion, and Queso, and topped with a tempura battered shrimp. You won’t be disappointed!
Crusted Seafood Mushroom Caps

Tempura Batter
6 large Shrimp
6 large button Mushroom Caps
1 oz. Cream cheese, softened
1 oz. Queso Quesadilla
1 oz. Crab
1 stalk Green Onion Peel and devein the shrimp.
Make your Tempura batter. Dip the shrimp into the tempura, and then in to the fryer. Fry until golden brown. Set aside.

Fry your mushrooms in butter until golden brown.

Shred your cheese and chop your crab. Dice the green onion.
Mix together the softened cream cheese, crab, green onion, and queso.
Use a small scoop to scoop the mix into the mushrooms. Flatten slightly. Let cook until cheese mix becomes slightly melty.
As cheese softens, place a shrimp on to the top of each mushroom. Use some of the crusties from the tempura and add it to the mushrooms. Enjoy! Mushrooms are the feature of the Foodie Extravaganza group this month.

Thank you to Wendy Klik from A Day in the Life on the Farm for hosting this month!

Here is a list of all the other gorgeous and tasty mushroom recipes:

Just look at all the wonderful Mushroom recipes being shared today!

If you are a blogger and you’re interested in joining in the fun, visit us at our Facebook Foodie Extravaganza page. You can also visit our past party submissions on our Pinterest Foodie Extravaganza board . We hope you will enjoy the recipes we are sharing this month.


Leave a Comment