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Baked Mushrooms with Mussel Meat

Advanced Recipe
Yield: 7 servings of 4 mushrooms
Prep Time: 20 minutes
Cook Time: 10-15 minutes



  • One pack thawed PanaPesca Mussel Meat
    • Thaw in refrigerator overnight or in tap water for about an hour before cooking
  • 24 oz pack of mushrooms (portabellini, white stuffing, crimini or the like)
  • 2 tbsp water
  • 1/2 cup diced onion
  • 1/2 cup diced bell pepper
  • 1 tbsp minced garlic
  • 1 tbsp olive oil
  • 3 oz shredded Swiss cheese
  • 1 tbsp beer or wine
  • Salt & pepper


  • Microwave the mushrooms with the 2 tbsp water and some salt and pepper in a covered microwavable dish for 2-3 minutes, just until they start to soften. When done turn upside down to allow the moisture to drain out.
  • Heat a pan with the olive oil over medium-high heat.
  • Add and sauté the onion and pepper with a little salt and pepper for about 1-2 minutes.
  • Add the garlic and sauté for 30 seconds to 1 minute.
  • Add the beer or wine to finish the cooking process and remove the pan from the heat.
  • Add the mussels to the sautéed pepper and onion and mix gently.
  • Put 2-3 mussels along with the pepper and onion into the mushrooms.
  • Add the stuffed mushrooms to a baking dish.
  • Add the shredded cheese to the top of the stuffed mushrooms.
  • Bake at 350°F for about 10-15 minutes, until hot and cheese is melted.