Alaska Surimi Stuffed Mushrooms
These delectable bites will have your guests asking for more with crunchy-topped surimi in mushroom cups.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Total Time: 35 minutes
- Servings: 6 to 8
- Yield: 16-20 mushrooms
Ingredients
- 16 to 20 extra large white or cremini mushrooms (1.5 to 2.5 oz. each), stems removed, edges trimmed and wiped clean
- 8 oz. shredded/flaked/chunked Alaska surimi seafood
- 1 Tablespoon fresh lemon juice
- 1/4 cup finely chopped green onions
- 1 teaspoon Dijon mustard
- 1/2 cup shredded Parmesan cheese
- 1/2 cup seasoned dry breadcrumbs or panko
- 1/2 teaspoon garlic salt
- 1/4 teaspoon cracked black pepper
- 3 Tablespoons mayonnaise
- 2 Tablespoons Boursin cheese, softened, or herb-garlic flavored cheese spread
- 1/2 teaspoon smoked pimenton or piment d’esplette
Nutrition Facts
| Calories | 194 |
| Total fat | 8.5g |
| Saturated fat | 3g |
| Calories from fat | 40% |
| Cholesterol | 19mg |
| Protein | 11g |
| Carbohydrates | 18g |
| Fiber | 2g |
| Sodium | 498mg |
| Calcium | 123mg |
| Omega-3 fatty acids | 410mg |
Instructions
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Step 1 Prepare mushrooms
In a mixing bowl, blend surimi, lemon juice, green onions, mustard, Parmesan cheese, breadcrumbs, garlic salt and pepper. Blend in mayonnaise and Boursin cheese. Using a small cookie scoop or spoon, mound some filling into each mushroom cap. Transfer to a spray-coated or parchment-lined cookie sheet.
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Step 2 Bake mushrooms
Heat oven to 400F. Bake for 15 to 20 minutes, until thoroughly heated through. Serve warm.
Nutrition Facts
| Calories | 194 |
| Total fat | 8.5g |
| Saturated fat | 3g |
| Calories from fat | 40% |
| Cholesterol | 19mg |
| Protein | 11g |
| Carbohydrates | 18g |
| Fiber | 2g |
| Sodium | 498mg |
| Calcium | 123mg |
| Omega-3 fatty acids | 410mg |
