Surimi Seafood Stuffed Mushrooms

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Baby Bella Mushrooms stuffed with a mixture of Surimi seafood, vegetables and spices, baked up and served warm.  These make a delicious and sophisticated appetizer.

Crab Stuffed Mushrooms

This is a sponsored conversation written by me on behalf of Simply Surimi Seafood, but the opinions are all my own. Thank you for supporting the companies and products that make An Affair from the Heart possible.


Surimi Seafood Stuffed Mushrooms - An Affair from the Heart

The season of entertaining is upon us.  Time for family gatherings and parties with friends.  It’s the season of the hors d’oeuvre.

hors d’oeuvres

noun, plural hors d’oeuvre, hors d’oeuvres
[awr durvz; French awr dœ-vruh] (Show IPA)
1. a small bit of appetizing food, as spicy meat, fish, cheese, or a preparation of chopped or creamed foods, often served on crackers or small pieces of toast, for eating at cocktail parties or other
gatherings where drinks are served with no other food.
2. an appetizer, as a relish or more elaborate preparation, served before or as the first course of a meal.
Origin of hors d’oeuvre 1705-1715< French: outside of the main course (

Crab Stuffed Mushrooms
These Surimi Seafood Stuffed Mushrooms are a delight to the senses.  Colorful, full of flavor and aromatic.  I made them last weekend, and when my Mom walked into my house, taking a big deep breath in she asked “WHAT are you making? It smells so good!”  When I told her I had the opportunity to develop a recipe for Simply Surimi her ears perked up and she asked what I was making.
Crab Stuffed Mushrooms

October is National Seafood Month

Simply Surimi, a breakthrough new surimi seafood product made using no GMOs, added phosphates, artificial colors or flavors. This great-tasting seafood is certified gluten-free and certified sustainable by MSC and heart healthy by the American Heart Association. It’s perfect when you are making naturally fresh and delicious seafood salads, snacks and hot dishes.
Crab Stuffed Mushrooms
Initially I thought about a seafood bisque, but then my mind went toward appetizers, and it got stuck on mushrooms.  Stuffed mushrooms.  It’s no secret how much I love to cook with mushrooms.  Out of the six of us, I had one child that didn’t particularly care for them, my oldest.  He has skillfully picked them out of his food for his almost 23 years of life.  Until a little while ago when he got the “try them you might like them” talk again … now I have another mushroom eater in the family.  As we grow up, our tastes change, too.  My mom makes these broccoli stuffed mushrooms every year on Christmas Eve, and it’s like a race to the plate when they come out of the oven.  I thought it would be fun to have another option.  A seafood option.
Crab Stuffed Mushrooms
There is a little prep to these little beauties, but once they are prepped you can either bake them and eat them, or stash them in the fridge until you are ready for them.  I used Baby Bella Mushrooms, but if you prefer, you could use white mushrooms, too.  Cut the stems off and hollow out the mushroom.  I used my strawberry huller. Chop up the stems and middles, set aside.  Chop up the Surimi seafood some red or orange bell pepper, and a little sweet onion.
Add some butter to your cast iron skillet, and over medium heat, saute onion and pepper for about 5 minutes, add in garlic and mushrooms and continue to cook until onions are translucent.  Add in your Surimi Seafood, sprinkle with Old Bay Seasoning and a little salt and pepper.  Give it a good stir, and remove it from the heat.  Stir in the bread crumbs and smoked gouda cheese.
Scoop the filling into a bowl and give the skillet a quick wipe with a paper towel, you will be using it again.
Crab Stuffed Mushrooms
Scoop the filling into the mushrooms and fill the hollowed out part, leaving a little mound of stuffing on top.   Place the stuffed ‘shrooms back into the skillet.  Divide bits of butter throughout the pan.
Crab Stuffed Mushrooms
Place in the oven, and bake for about 20 minutes. Sprinkle with sliced green onions before serving hot.
Crab Stuffed Mushrooms
These turned out so much better than I could have ever imagined.  My next package of Simply Surimi will grace one of our favorite pasta dishes.
shrimp and crab pasta
Shrimp & Crab Pasta
Surimi Seafood Stuffed Mushrooms
Learn more about Simply Surimi, it’s benefits and where to purchase it on their website, and follow along with them on social media for products and recipe ideas. FacebookPinterest – Instagram
Let’s Get Cookin’!
Close up of Seafood Stuffed Mushrooms cooking
5 from 3 votes
Print Recipe

Surimi Seafood Stuffed Mushrooms

Baby Bella Mushrooms stuffed with a mixture of Surimi Seafood, vegetables and spices, baked up and served warm. These make a delicious and sophisticated appetizer.
Prep Time15 minutes
Cook Time20 minutes
Total Time35 minutes
Cuisine: American
Keyword: Surimi Seafood Stuffed Mushrooms
Calories: 30kcal
Author: Michaela Kenkel


  • One Pound Baby Bella Mushrooms washed well, stems removed and centers hollowed (about 30)
  • 6 ounces Simply Surimi Seafood
  • 1/3 cup sweet onion chopped
  • 1/3 cup red or orange bell pepper chopped
  • 4 cloves garlic minced
  • 1/3 cup seasoned breadcrumbs
  • 1/3 heaping cup Smoked Gouda cheese shredded
  • 4 Tablespoons butter divided
  • 2 teaspoons Old Bay Seasoning
  • Salt and Pepper to taste
  • Sliced green onions for serving.


  • Preheat oven to 350 degrees.
  • Place about 1 Tablespoon of butter in a cast iron skillet over medium heat to melt. Add in peppers and onion and saute for about 5 minutes. Add in garlic and mushrooms and saute for about another 5 minutes more, or until onions are translucent. Add in Surimi Seafood, sprinkle with Old Bay Seasoning and salt and pepper to taste. Stir until heated through. Remove from heat.
  • Stir in breadcrumbs and smoked gouda cheese. Remove stuffing from pan, and wipe it down with a paper towel.
  • Place mushrooms in skillet and stuff each one with the stuffing, pushing it down inside, and leaving a mound on the top. Divide the remaining butter into little bits and scatter them around the pan.
  • Place in oven and bake for 20 minutes.
  • Sprinkle with green onions, serve right out of the skillet or plate them.
  • Eat hot.


Can be made ahead and baked. * May need to adjust baking time if they are coming from the fridge.


Serving: 1g | Calories: 30kcal | Carbohydrates: 2g | Protein: 1g | Fat: 2g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Cholesterol: 6mg | Sodium: 96mg | Sugar: 1g

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