Langostino Stuffed Mushrooms

Stuffed mushrooms make me think of retro hors d’oeuvres from the 50’s and 60’s, like rumaki, fondue and pigs in a blanket.  Nine times out of ten they are filled with some form of gooey delicious cheese or stuffed with breadcrumbs.  My version skips the heavy cheese and carbs and loads up on the seafood.

Langostino Stuffed Mushrooms | suburbancluster.com

Fillings like spinach, cheese and crab are always good, but usually involve breadcrumbs as the binder.  This version cuts the filler and uses a different kind of seafood that I’ve fallen in love with, langostino tails.  I find them in the freezer section at Trader Joe’s.  They taste like little lobster tails.  You could still use crab of course, but I like these for something a little different.   (As a side note, these would totally be the shizz with some spicy sausage as well, but I digress.)  I also add some of my favorite Penzey’s blend, Sunny Paris Seasoning.

Langostino Stuffed Mushrooms

The secret to stuffed mushrooms is to pre-bake them for a few minutes.  They are basically 99% water (scientific fact) and when cooked a lot of that water is released.  The result can be a soggy mess, especially since this recipe doesn’t have any breadcrumbs to help soak it up.   Nobody likes a soggy shroom.

Langostino Stuffed Mushrooms

See all that water?  That’s why it’s important to pre-bake and drain them before stuffing.  Also make sure to reserve the stems for the filling, waste not want not and what not.  Assembling these in advance can save time.  Store them in the fridge for up to 24 hours before the second baking.

Langostino Stuffed Mushrooms

These mushrooms are a great party appetizer for feeding a crowd.  I actually made these for an Oscar party and they were a delicious addition to our appetizer spread.  Or you can just eat most of them by yourself, I won’t tell.

Langostino Stuffed Mushrooms

 

Langostino Stuffed Mushrooms

Prep Time: 20 minutes

Cook Time: 20 minutes

Total Time: 40 minutes

Yield: 24 mushrooms

Serving Size: 3 mushrooms

Calories per serving: 140

Langostino Stuffed Mushrooms

Ingredients

  • 24 mini Portobello mushrooms, cleaned and stems removed
  • 1 tablespoon butter
  • 1/2 medium onion, finely chopped
  • 12 oz (1 package) Trader Joe's langostino tails, defrosted, rinsed, drained and chopped
  • 1/3 cup mayonnaise
  • 1/4 cup plus 2 tablespoons grated parmesan cheese
  • 1 tablespoon Penzey's Sunny Paris seasoning
  • 1/2 teaspoon black pepper
  • 1/2 teaspoon salt
  • 2 tablespoons fresh chopped parsley
  • 2 tablespoons fresh lemon juice

Instructions

  1. Preheat the oven to 400 degrees and prepare baking sheet with oil or cooking spray.
  2. Wipe mushrooms clean with a damp towel and remove the stems (reserve).
  3. Place caps on the baking sheet and pre-bake for 15 minutes.
  4. While the mushrooms bake, finely chop the onion and reserved mushroom stems.
  5. Melt butter in a pan over medium high heat and sauté the onions and mushroom stems until soft.
  6. Remove from heat and let cool.
  7. When the mushrooms have pre-baked, remove them from the oven and drain the liquid.
  8. Place the caps in a prepared 8 x 10 baking dish.
  9. In a large mixing bowl, combine the cooled onion mixture, chopped langostino tails, mayonnaise, parmesan cheese (reserve 2 tablespoons for topping), Sunny Paris seasoning, salt, pepper, parsley and lemon juice.
  10. Stuff the caps with the langostino mixture and sprinkle with reserved parmesan. **Note that the mushrooms can be prepared in advance through this step and refrigerated for up to 24 hours before finishing in the oven.
  11. Bake the mushrooms at 400 degrees for 12-15 minutes until warmed through and browned on top.
  12. Serve hot.

Notes

WEIGHT WATCHERS SMART POINTS: 4 SP per serving (per the WW points calculator)

NET CARBS: 3 per serving (per the MFP website)

The nutritional information shown above was calculated using the My Fitness Pal and WW websites and the ingredients I used. Values may vary depending on ingredient choices or substitutions.

http://suburbancluster.com/2017/03/23/langostino-stuffed-mushrooms/

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