Seaweed Stuffed Mushrooms

Kara Ibarguen

Servings

12

Prep Time

30 minutes

Cook Time

23 minutes

Calories

86

Category

appetizer

These mushrooms stuffed with cream cheese, panko, and parmesan and topped with smoked dulse and shredded mozzarella are a real crowd pleaser! Whether shared at a holiday gathering, a cocktail party, or with the big game, you can't go wrong!

Seaweed Stuffed Mushrooms

Ingredients

  • 24 Baby Bella, Crimini, or Button Mushrooms
  • 1 Small Shallot, diced
  • 3 Cloves Garlic, minced
  • 2 T Triple Blend Sea Seasonings
  • 2 tsp Alaria Powder
  • 6 oz Cream Cheese, room temperature
  • 1 tsp Lemon Zest
  • 1/2 C Panko Bread Crumbs
  • 1/2 C Grated Parmesan
  • about 1/3 C Shredded Mozzarella
  • Smoked Dulse, cut into 24 small pieces

Directions

  1. Heat oven to 400°

  2. Remove the stems from the Mushrooms & coarsely chop them

  3. Place the caps top down on a parchment lined pan

  4. Sauté the stems and shallot in a T olive oil for 4 mins

  5. Add the Garlic & Triple Blend and sauté 1 min, set aside

  6. In a stand mixer combine the remaining ingredients (except the Mozzarella and Smoked Dulse), blending until smooth and fully incorporated

  7. Add the cooked stems mixture and stir it in

  8. Fill each of the caps thoroughly, rounded over & packed

  9. Bake at 400° for 20 mins, sprinkle with Mozzarella and a piece of Smoked Dulse, bake 3 more mins