Langostino Stuffed Mushrooms

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

 



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