Seafood Stuffed Mushrooms with Sardines

seafood stuffed mushrooms on a serving platter

4.50 from 2 votes

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.

Prep Time5

Cook Time15

Total Time20

Course: Appetizer, Side Dish

Cuisine: American

Servings: people

Calories: 57kcal

Author: Sarah Trenalone

Ingredients

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 teaspoons Old Bay seasoning
1 egg
2 pints (~20) baby Portobello mushrooms, stems removed

Mustard Vinaigrette (Optional):

½ lemon, juiced
¼ cup olive oil
1 tablespoon spicy brown mustard
pinch sea 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