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Catfish Stuffed Portobello Mushrooms

Catfish Stuffed Portobello Mushrooms


4 U.S. Farm-Raised Catfish fillets
16 small portobello mushrooms
1 (8-ounce) package cream cheese, softened
½ cup green onions, finely chopped
¼ cup mayonnaise
1 teaspoon lemon juice
1 teaspoon Worcestershire
2 ounces Swiss cheese, finely shredded
1½ teaspoons Old Bay seasoning
½ teaspoon cayenne pepper Paprika
1 cup panko breadcrumbs


  1. SEASON catfish fillets with paprika and a light dusting of Old Bay.
    Broil 10 minutes or until done. Let cool. Gently flake catfish.
  2. REMOVE stems and gills from mushrooms. Set aside.
  3. BEAT cream cheese at medium speed. Add green onions,
    mayonnaise, lemon juice, Worcestershire, cheese, Old Bay, cayenne
    pepper and paprika. Gently stir in flaked catfish.
  4. USING a small spoon, fill each mushroom cap with a generous
    amount of stuffing.
  5. SPRINKLE each mushroom with 1 tablespoon breadcrumbs and
    place on a lightly greased baking sheet.
  6. BAKE at 425˚F for approximately 15 minutes, or until lightly browned.