These seafood stuffed mushrooms with are made with spicy sardines and baby portobello mushrooms, and topped with an easy mustard dressing. They’re easy, delicious, and perfect as a side dish or appetizer.
Lately, almost every dinner at my house includes…
A side of stuffed mushrooms!
As I brainstormed about even more stuffed mushroom ideas, something occurred to me.
If crab stuffed mushrooms are so popular, why not make a similar version with….
These seafood stuffed mushrooms with sardines are a little bit spicy, and a whole lot delicious.
Sardine Filling for Seafood Mushrooms
Start with– you guessed it– canned sardines!
Next, you’ll use a fork to mix together the sardines, some plain yogurt, a few breadcrumbs, Old Bay seasoning, herbs and spices, and an egg.
Spoon the mixture inside baby portobello mushrooms.
Does it Matter How Much Filling I Add to these Seafood Stuffed Mushrooms?
For each mushroom, fill up the entire cavity (the hole where the stem used to be).
I like to let the filling overflow a little bit, but that’s mostly because it takes less energy than leveling off the mushrooms.
Plus, the domed filling looks kind of pretty when it gets crispy after baking.
What Can I Do with Extra Seafood Filling?
You might have extra filling.
How much filling you’ll use depends on how large your mushrooms are, and how overstuffed your mushrooms are.
For any extra filling, you can roll the filling into small patties, and broil them for 7-9 minutes until crispy.
Just like I do for these Mini Sardine Fish Cakes.
Can I Skip the Vinaigrette?
You sure can.
I don’t typically serve stuffed mushrooms with sauce, but I just had a feeling that these would be DELICIOUS with a sauce.
And they are– I love how the mustard complements the seafood stuffed mushrooms.
You can totally skip it if you don’t want to make it. These seafood mushrooms are delicious with or without the mustard sauce.
Serve them as an appetizer or a side dish, and dig in!
Seafood Stuffed Mushrooms with Sardines
Seafood Stuffed Mushrooms:
- 2 tins sardines (~4oz each) packed in chili + oil, oil reserved
- ½ cup plain yogurt (whole milk)
- ½ cup Panko breadcrumbs
- 2 twigs fresh thyme
- 2 tsp Old Bay seasoning
- 1 egg
- 2 pints (~20) baby Portobello mushrooms, stems removed
Mustard Vinaigrette (Optional):
- ½ lemon, juiced
- ¼ cup olive oil
- 1 TB spicy brown mustard
- 1 tsp salt
- Preheat oven to 400°F.
- Remove sardines from tin, reserving oil, and place fish in a mixing bowl. Add remaining fish cake ingredients, along with the oil from one tin (about 2 TB) to the bowl.
- Gently mix all the ingredients together with a fork. Mix until incorporated, and then stop. (Do not use a blender or food processor for this step, because you don’t want to purée the fish.)
- Use a small spoon to add the sardine mixture to each mushroom, filling the space where the stem used to be. Tip: Filling amount is approximate, and the amount you need will depend on the size of the mushrooms you use.
- Set the mushrooms on a baking sheet. (You may need to use 2 baking sheets, depending on the size of your mushrooms.)Tip: Leave at least 1″ in between each mushroom, because the juice that leaks out of the mushrooms as they cook could make the mushrooms soggy if they’re too close together.
- Roast the mushrooms about 20 minutes, or until the mushrooms are tender and the filling is golden.
- While the mushrooms cook, whisk the vinaigrette ingredients together.
- Allow mushrooms to cool 1-2 minutes, and serve with vinaigrette on the side (if desired).
- Prep Mushrooms Ahead: Up to 1 day ahead, stuff the mushrooms, set on a baking sheet, and tent with foil. Wait to roast until just before serving.Make Mushrooms Ahead: Up to 1 day ahead, fully cook the mushrooms. Leave them on the baking sheet, and cover with foil. Put them in the refrigerator. When you’re ready to serve them, broil the mushrooms 2-3 minutes, or until hot.The vinaigrette can be made up to two weeks ahead of time. Whisk it again just before serving.
- (Unflavored) Sardines, plus 2 TB chili-infused oil used INSTEAD of the oil in the tin
- (Unflavored) Sardines packed in olive oil. Use the oil in the tin (as directed in the recipe) PLUS 1 tsp red chili flakes