The Teahouse's stuffed mushrooms with crab, shrimp, and cream cheese

Cheesy and savoury bites that are great as an appetizer or snack

Image for The Teahouse's stuffed mushrooms with crab, shrimp, and cream cheese

Need recipe ideas for light bites or al fresco dining?  At The Teahouse in Vancouver's Stanley Park, the vista is paired with a plate of these snackable mushroom caps, filled with crab, shrimp and cheese. It's a patio snack that you can easily whip up on a weeknight to enjoy with a drink. 

24 button mushrooms, cleaned and stems removed
100 mL olive oil
3 g salt
175 g cream cheese, room temperature
100 g cooked crab meat
125 g chopped cooked shrimp
175 g shredded gruyere
10 g Tabasco
5 g minced garlic
5 g chopped chives
2 g fresh ground black pepper
20 g arugula

Preheat oven to 400F.

Place mushroom caps on a parchment lined baking tray, drizzle with olive oil and season with a little salt. Place in oven preheated oven for 10 to 15 minutes. Once cooked, set aside and let in cool.

Place room temperature cream cheese in the bowl of a stand mixer with the paddle attachment. Turn the mixer onto medium for one minute or until the cream cheese because soft. Turn off the mixer.

Add the crab meat, shrimp meat, 75 grams of gruyere, Tabasco, garlic, chives, salt and pepper. Turn mixer back on to low allowing the ingredients to mix together thoroughly. Don’t be afraid to taste the mixture to make sure the seasoning is to your liking.

With a spoon, take 20 grams of the shrimp and crab mixture and place it into each cooked mushroom cap. Once all of the mushroom caps are full, evenly add the rest of the gruyere to the top of each stuffed mushroom. Place the tray of stuffed mushrooms into the preheated oven and let it cook for 5 to 10 minutes. When the cheese has turned golden brown, take the tray of stuffed mushrooms out of the oven. Be careful. They will be hot.

Choose your favourite serving platter and carefully remove all of the stuffed mushrooms from the baking tray with a spatula and place them on the platter. Top each mushroom with arugula and drizzle with olive oil.