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Seafood Stuffed Mushrooms with Sardines

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Seafood Stuffed Mushrooms with Sardines are savory baked mushroom caps filled with a rich mixture of sardines, herbs, cheese, and breadcrumbs. Finished with a crispy golden topping, these elegant appetizers are flavorful, budget-friendly, and perfect for entertaining.

Ingredients

  • 16 large white or cremini mushrooms
  • 1 tbsp olive oil
  • 2 cans (3.75 oz each) sardines, drained and flaked
  • Mushroom stems, finely chopped
  • 2 cloves garlic, minced
  • 1/4 cup onion, finely diced
  • 1/2 cup breadcrumbs
  • 1/4 cup grated Parmesan cheese
  • 2 tbsp cream cheese, softened
  • 1 tbsp lemon juice
  • 2 tbsp fresh parsley, chopped
  • 1/2 tsp dried oregano
  • 1/4 tsp black pepper
  • 1/4 tsp salt
  • 2 tbsp breadcrumbs (for topping)
  • 2 tbsp Parmesan cheese (for topping)
  • 1 tbsp olive oil (for topping)

Instructions

  1. Preheat the oven to 375°F (190°C).
  2. Clean the mushrooms and carefully remove the stems. Finely chop the stems and set aside.
  3. Lightly brush the mushroom caps with olive oil and arrange them on a baking sheet or in a baking dish.
  4. Heat a small skillet over medium heat and add a drizzle of olive oil.
  5. Sauté the chopped mushroom stems and onion for 3 to 4 minutes until softened.
  6. Add the garlic and cook for 30 seconds until fragrant.
  7. Transfer the mixture to a bowl and let cool slightly.
  8. Add the sardines, breadcrumbs, Parmesan cheese, cream cheese, lemon juice, parsley, oregano, salt, and black pepper.
  9. Mix thoroughly until the filling is well combined.
  10. Spoon the filling into each mushroom cap, mounding slightly.
  11. In a small bowl, combine the topping breadcrumbs, Parmesan cheese, and olive oil.
  12. Sprinkle the topping evenly over the stuffed mushrooms.
  13. Bake for 18 to 22 minutes until the mushrooms are tender and the tops are golden brown.
  14. Allow to cool for a few minutes before serving.

Notes

  • Add olives, capers, and feta for a Mediterranean-inspired version.
  • Use gluten-free breadcrumbs if needed.
  • Canned tuna, salmon, crab, or cooked shrimp can replace the sardines.
  • Finely chopped spinach can be added to the filling for extra nutrition.
  • Assemble up to one day ahead and refrigerate before baking.
  • Reheat in the oven or air fryer to maintain a crispy topping.

Nutrition

Find it online: https://thefamilycooking.com/seafood-stuffed-mushrooms-with-sardines/