seafood stuffed mushrooms on a serving platter
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Seafood Stuffed Mushrooms with Sardines

These seafood stuffed mushrooms with are made with spicy sardines and baby portobello mushrooms. They're easy, delicious, and perfect as a side dish or appetizer.
Course Appetizer, Side Dish
Cuisine American
Prep Time 5 minutes
Cook Time 15 minutes
Total Time 20 minutes
Servings 20 people
Calories 31kcal
Author Sarah Trenalone

Ingredients

Seafood Stuffed Mushrooms:

Mustard Vinaigrette (Optional):

  • 1/2 lemon, juiced
  • 1/4 cup olive oil
  • 1 TB spicy brown mustard
  • 1 tsp salt

Instructions

  • 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.

Notes

Serving size + nutrition information estimates 1 mushroom per person.  Nutrition information does not include optional vinaigrette.
Sardine Options: Can't find sardines packed with chili?  Try one of these combinations:
  • (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

Nutrition

Calories: 31kcal | Carbohydrates: 4g | Protein: 2g | Cholesterol: 10mg | Sodium: 27mg | Potassium: 164mg | Fiber: 1g | Sugar: 1g | Vitamin A: 20IU | Calcium: 18mg | Iron: 0.4mg