ForeverMama's Stuffing For Fish, Shrimp Or Mushrooms

Prep Time
Cook Time
Ready In

Recipe: #17261

February 07, 2015

"I developed this stuffing initially for some haddock I had on hand (which can be found here: It has great flavor elements. Through time, I've also used it as a stuffing for other mild fish such as cod, etc., baked mushrooms, and shrimp. Note that serving size captures 3-10. Amount served depends on the type of dish prepared."

Original is 3-10 servings


  • Serving Size: 1 (197.5 g)
  • Calories 344.5
  • Total Fat - 16.4 g
  • Saturated Fat - 3.2 g
  • Cholesterol - 37.7 mg
  • Sodium - 117.2 mg
  • Total Carbohydrate - 40.2 g
  • Dietary Fiber - 2.5 g
  • Sugars - 3.5 g
  • Protein - 8.6 g
  • Calcium - 137.3 mg
  • Iron - 2.2 mg
  • Vitamin C - 33.3 mg
  • Thiamin - 0.4 mg

Step by Step Method

Step 1

Melt olive oil and/or butter in skillet. Once hot enough add chopped onion over medium heat until soft and translucent.

Step 2

Stir garlic into onion mixture. Add hot pepper sauce (preferably pimenta moida, refer to note below), dry mustard, paprika, salt and pepper. Stir until all ingredients are blended and flavors are released. Be careful not to burn garlic.

Step 3

Cook for about 2 minutes. Add wine, letting it come to a boil and reduced by 1/2 to 1/4 (This step is essential, because if you don't cook it down enough your stuffing may be too wet). Stir in parsley and distribute evenly.

Step 4

Add crushed Ritz crackers to combine.

Step 5

Add sugar and parmesan. Stir to combine.

Step 6

Cook for another minute or two, enough to toast crackers over medium heat and reach desired consistency (it cooks quick). Taste for seasoning and adjust with salt and pepper if necessary.

Step 7

Remove from heat. Add lemon juice to taste. This mixture should not be to wet or too dry. When pressed together with fingertips mixture should hold together but slightly loose.

Step 8

Use as a stuffing for fish, shrimp, or mushrooms. If using for mushrooms, dice the mushroom stems and saute with the onions.

NOTE I: Portuguese Pimenta moida is the best hot sauce to use in this dish. It is used in this dish not as a "hot" ingredient but as to provide a unique flavor in the background. It can be found in Portuguese markets or in a well stocked supermarkets. It can be ordered online. if ordered online Goncalves brand is preferred and can be purchased inexpensively within this link: amaralsmarketdotnet this sauce isn't hot with a sharp bite like a tabasco and shouldn't be used as a substitute. A Franks Hot sauce or Louisiana Wing Sauce can be used as a substitute, but note that it isn't an exact equivalent

NOTE II: If using this stuffing for fish, you can find the recipe here:


  • Pimenta moida (portuguese hot sauce) or equivalent

5 Reviews


Great stuffing! I did turn the broiler on at the end of the cooking time because I think I used too much stuffing! It wasn't wet, but just needed a bit of crispness. Can't wait to try this in mushrooms!


review by:
(30 May 2021)


We thought the flavor was exceptional for this stuffing! I used it to stuff shrimp that I needed to use up. We wanted baked potatoes, so I made them to have with them. Company would be pleased to taste this one!


review by:
(12 Mar 2021)


This is delicious on top of any white fish. I especially liked it with grouper!


(12 May 2020)

Susie D

This is totally scrumptious! I restrained myself from scraping the last bits from the pan. I adjusted the wine/lemon ratio and ended up with this divine lemony Parmesan stuffing nestled in mild fish. It was company worthy, but I won't wait that long to make it again. Thank you for sharing the recipe!


review by:
(11 Jun 2016)


This was very good as a topping for some fresh haddock I bought at the fish market. Delicious!


review by:
(17 Jun 2015)

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