Seafood Filled Baby Bellas (Print Version)
# Ingredients:
→ Mushrooms
01 -
1 pound Baby Bella mushroom tops (about 28 caps)
→ Seafood
02 -
5 to 7 ounces Maine lobster tail, gently steamed and chopped roughly
03 -
4 ounces lump crab meat
04 -
4 ounces crab claw meat, shells removed
→ Aromatics
05 -
3 garlic cloves, minced finely
06 -
1/4 cup finely diced green onions (if you want)
07 -
1/4-1/2 cup finely diced white onion or shallots
→ Dairy
08 -
1 ¼ cups shredded mozzarella, split (keep 1/4 cup aside for the top)
09 -
1/2 cup shredded Monterey and Colby Jack blend
10 -
2 tablespoons mayo or Boursin cheese
11 -
3/4 cup melted butter
→ Bread & Seasonings
12 -
1 to 1½ cups panko crumbs with seasoning
13 -
1/2 teaspoon paprika powder
14 -
1/2 teaspoon Old Bay or cajun spice mix
15 -
Salt and pepper as needed
16 -
Parsley leaves for topping
# Instructions:
01 -
Get your oven hot at 375° F.
02 -
Clean mushrooms with a wet paper towel and pull out the stems.
03 -
Coat a big baking sheet with olive oil or melted butter.
04 -
Mix together panko, melted butter, lobster chunks, both crab meats, garlic, onions, 1 cup mozzarella, Monterey and Colby Jack, Boursin cheese, paprika, cajun spice, plus salt and pepper to your liking in a bowl.
05 -
Put the mushroom caps in one layer on your greased baking sheet.
06 -
Pack the filling mix into each mushroom, making them a bit full if you want.
07 -
Cook for 10 to 15 minutes until they're getting golden.
08 -
Put that saved 1/4 cup mozzarella on the mushrooms and broil about 2-3 minutes till the cheese gets bubbly.
09 -
Throw some fresh chopped parsley on top before you serve them.
# Notes:
01 -
Try to find mushroom caps about the same size so they'll cook evenly.
02 -
You can get the seafood ready a day ahead and keep it in the fridge until you need it.