Stuffed Mushrooms & Seafood Cups

Suffed Mushrooms & Seafood Cups.png
Suffed Mushrooms & Seafood Cups.png

They're easy to make and easy to eat! The Cowboy Cook Jeff Tracy joined us to share a couple of tasty appetizers.

Sausage Stuffed Mushrooms


  • 8 oz. cream cheese, room temperature
  • 1 lb. spicy sausage
  • 1/2 cup proscuitto, diced
  • 24 fresh mushrooms
  • 1 tablespoon garlic, minced
  • 1 teaspoon salt
  • 1/2 teaspoon ground black pepper
  • 1/2 cup sliced water chestnuts
  • 2 green onions, diced


  1. Preheat oven to 350 degrees.
  2. Mix sausage. proscuitto, garlic, salt, pepper and cream cheese together in a bowl.
  3. Remove stems from mushrooms and line caps on cookie sheet.
  4. In bottom of each mushroom, put half slice of water chestnut.
  5. Spoon sausage mixture into mushroom caps.
  6. Top with more green onion (optional).
  7. Bake at 350 for 30-40 minutes.

Seafood Cups


  • 8 oz. cream cheese, room temperature
  • 1/2 to 1 cup crab ( well-drained if canned) depending on how "crabby" you want it and your budget
  • 8 oz. bay scallops
  • 8 oz. Oregon shrimp meat (aka salad shrimp)
  • 1 tablespoon prepared horseradish, or to taste
  • 1 tablespoon capers, drained
  • 1 green onion, finely diced
  • 1 tablespoon butter
  • salt and pepper
  • 2 packages pre-baked mini phyllo cups/fillo shells
  • 1/4 cup Parmesan cheese, grated


  1. Preheat oven to 350-degrees F.
  2. Add butter to pan over medium high heat. Once melted add scallops, stirring occasionally until just barely cooked. Do not over cook. Remove from heat to cool slightly.
  3. In a mixing bowl, add cream cheese, crab, shrimp meat, horseradish, capers, green onion and scallops. Mix until well incorporated. Add salt and pepper to taste.
  4. Divide mixture among the pre-baked phyllo cups/fillo shells and place on a baking sheet. Sprinkle with Parmesan cheese.
  5. Bake for 30 minutes until heated through and tops develops a golden color. Serve immediately.