Mussel Recipes // Appetizers & Snacks // Mussel-Stuffed Mushroom Caps
Cooking Time
Cooking Time:
15 min
  • Gluten Free
  • Lactose Free
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Mussel-Stuffed Mushroom Caps


1 lb (500 g) fresh PEI Mussels, cooked and shucked
12 large mushroom caps
1 Tbsp (15 mL) butter or margarine
2 Tbsp (30 mL) lemon juice
1⁄8 tsp (0.125 mL) salt
1 Tbsp (15 mL) bacon bits or crushed bacon


  1. Rinse fresh PEI Mussels under tap water. Tap any mussels that are still open and discard any that do not close after being tapped and rinsed. Set aside.
  2. Preheat oven to 450°F/230 °C.
  3. Dip mussels in mixture of melted butter, lemon juice and salt. 
  4. Place one mussel in each mushroom cap. Place in a lightly greased baking pan; pour remaining butter and lemon juice mixture over the mussels and mushroom caps. 
  5. Bake in preheated oven for 10 minutes. Serve hot.
Recipe source: PEI Department of Fisheries and Aquaculture