A delicious blend of fresh mushrooms and a savory seafood stuffing to enhance your party or special dinner.

Serves eight.


  • 1 cup cooked, flaked fish, crab meat or chopped shrimp
  • 24 large mushrooms
  • 2 tablespoons butter
  • 2 tablespoons finely chopped onion
  • 2 tablespoons finely chopped celery
  • 1 cup fresh whole wheat breadcrumbs
  • 1 tablespoon chopped pimiento
  • 1 tablespoon mayonnaise
  • 1 tablespoon fresh lemon juice
  • 1/8 teaspoon cayenne
  • 1/8 teaspoon salt


  • Remove stems from clean mushrooms. Brush mushroom caps with oil and place on a baking sheet.
  • Finely chop half the stems and sauté in butter with onion and celery.
  • In a small mixing bowl, combine sautéed vegetables with remaining ingredients.
  • Stuff each mushroom cap. Sprinkle with paprika and bake at 350°F for 5 minutes.

Excerpted from Hooked on Seafood: A Compilation of Texas’ Best ©2007 by Annette Reddell Hegen.