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seafood stuffed mushrooms (weight watchers)

(2 ratings)
MissHopie87 avatar
Recipe by
Hope Vaillancourt
@MissHopie87
Las Vegas, NV

This recipe is adapted from the cookbook, "America's Most Wanted Recipes" and is lightened up using the Weight Watcher's Recipe Builder E-Tool. This is a copycat recipe from Joe's Crab Shack. Each mushroom is 3 WW Points Plus and serves 8.

(2 ratings)
yield 8 serving(s)
prep time 15 Min
cook time 10 Min

Ingredients For seafood stuffed mushrooms (weight watchers)

  • SEAFOOD STUFFING
  • 1/2 bunch
    celery, trimmed and diced
  • 3 lg
    onions, diced
  • 1 1/2 Tbsp
    minced garlic
  • 4 Tbsp
    light butter
  • 8 oz
    pollack fillets
  • 8 oz
    small shrimp, peeled and chopped
  • 1 oz
    shrimp soup base
  • 1/4 tsp
    cayenne pepper
  • 1/4 tsp
    white pepper
  • 2 c
    unseasoned croutons
  • 1/4 c
    italian bread crumbs
  • 8 oz
    crab claw meat
  • SEAFOOD STUFFED MUSHROOMS
  • 16 lg
    mushroom caps
  • 1 1/4 c
    seafood stuffing (above)
  • 1 c
    light alfredo sauce, store bought
  • 1/4 c
    grated monterey jack cheese

How To Make seafood stuffed mushrooms (weight watchers)

  • 1
    FOR THE SEAFOOD STUFFING: saute the celery, onion, and garlic in the butter until translucent.
  • 2
    Add the pollack and cook for 5-7 minutes. The fish is done when it separates into flakes and appears opaque throughout.
  • 3
    Add the shrimp and cook for 2 minutes. Drain most, but not all, of the liquid from the pan.
  • 4
    Stir in the shrimp soup base, the cayenne pepper and white pepper. Fold in the croutons and bread crumbs. Fold in the crabmeat.
  • 5
    TO STUFF THE MUSHROOMS: Place the mushroom caps, stem side up in a baking dish. Spoon 1 TBSP of the hot seafood stuffing into each cap.
  • 6
    Pour the Alfredo sauce over the stuffed mushrooms. Sprinkle the Monterey Jack cheese over the top. Broil for 8-10 minutes, until the top is browned.
  • 7
    serve with garlic toast, for dipping.
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Categories & Tags for Seafood Stuffed Mushrooms (Weight Watchers):

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