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Seafood Stuffed Mushrooms with Kellogg's® Corn Flake Crumbs
Seafood Stuffed Mushrooms with Kellogg's® Corn Flake Crumbs 1

Seafood Stuffed Mushrooms with Kellogg's® Corn Flake Crumbs

Products Used: Kellogg's Corn Flakes® Crumbs
Servings: 30

Ingredients

  • 60 large whole Portobello mushrooms
  • 6 eggs
  • 4 cups Kellogg's® Corn Flake Crumbs
  • 1 cup butter
  • 6 cloves garlic
  • 1 cup shallots, minced
  • 4 cups shrimp, peeled
  • 1 tablespoon dill weed
  • Salt and pepper to taste
  • 2 cups white wine
  • 4 cups fish stock
  • 3 tablespoons corn starch
  • 2 cups heavy cream
  • 3 pounds Baby Swiss, grated
  • 2 tablespoons paprika

Directions

1. Remove the stems from the mushrooms and discard. Dip the mushrooms in the egg wash and bread with 1 cup Kellogg's® Corn Flake Crumbs. Deep fat fry until crisp.
2. For the filling, sauté in butter the garlic, shallots, shrimp, 3 cups Kellogg's® Corn Flake Crumbs and dill weed. Add salt and pepper to taste.
3. For the sauce, deglaze the pan with white wine and reduce. Add fish stock, corn starch and salt and pepper to taste. Finish the sauce with heavy cream.
4. Spoon the mixture into the mushrooms and top with cheese. Sprinkle with paprika. Broil until the cheese is melted. Serve with sauce.