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Secret Ingredient Stuffed Mushrooms

Secret Ingredient Stuffed Mushrooms
18 to 20
30 Min

This year with holiday entertaining taking on a whole new mindset, these fill-ya-up stuffed mushroom should be tops on your "must make" list. You see, by using U.S. Farm-Raised catfish as our secret ingredient, it keeps these super moist, packed with protein, and holiday special.

What You'll Need

  • 3/4 pound U.S. farm-raised catfish fillets
  • 1 1/2 teaspoons seafood seasoning, plus extra for sprinkling
  • 1 pound Baby Bella mushrooms (about 18 to 20)
  • 4 ounces cream cheese, softened
  • 2 tablespoons mayonnaise
  • 1/2 cup shredded Swiss cheese
  • 3 scallions, thinly sliced
  • 1/2 cup panko breadcrumbs, divided
  • 1/4 teaspoon crushed red pepper
  • 1 teaspoon Worcestershire sauce
  • 1/2 teaspoon paprika

What to Do

  1. Preheat oven to 425 degrees F. Coat a rimmed baking sheet with cooking spray. Place catfish on baking sheet and lightly sprinkle with seafood seasoning. Bake 15 to 18 minutes or until fish is firm in center; let cool. Gently flake catfish and set aside.
  2. Remove stems from mushrooms and set aside. Place mushroom caps on baking sheet that has been coated with cooking spray again.
  3. In a medium bowl, combine cream cheese, mayonnaise, Swiss cheese, scallions, 1/4 cup breadcrumbs, remaining 1-1/2 teaspoons seafood seasoning, the crushed red pepper, and Worcestershire sauce; mix well. Gently stir in flaked catfish.
  4. Using a teaspoon, mound mushroom caps with catfish mixture. In a small bowl, mix remaining 1/4 cup breadcrumbs and the 1/2 teaspoon paprika. Sprinkle mixture over mushrooms.
  5. Bake 15 to 18 minutes or until warmed through and lightly golden.

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