Baked Stuffed Mushrooms With Crab Recipes

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CRAB CAKE STUFFED MUSHROOMS



Crab Cake Stuffed Mushrooms image

These tender mushrooms with their crispy golden topping are always popular at parties! The crab filling is a delicious special occasion treat. Serve them while they're warm. -Nancy Aiello, Bloomery, West Virginia

Provided by Taste of Home

Categories     Appetizers

Time 35m

Yield 1-1/2 dozen.

Number Of Ingredients 7

18 medium fresh mushrooms
1 can (6 ounces) crabmeat, drained, flaked and cartilage removed
1/3 cup mayonnaise
3 tablespoons seasoned bread crumbs
2 tablespoons grated Parmesan cheese
1 garlic clove, minced
Minced fresh parsley, optional

Steps:

  • Remove stems from mushrooms (discard stems or save for another use); set caps aside., In a small bowl, combine the crab, mayonnaise, bread crumbs, cheese and garlic. Stuff into mushroom caps. Place on a greased baking sheet., Bake at 400° until mushrooms are tender, 20-25 minutes. If desired, sprinkle with parsley.

Nutrition Facts : Calories 51 calories, Fat 4g fat (1g saturated fat), Cholesterol 10mg cholesterol, Sodium 81mg sodium, Carbohydrate 2g carbohydrate (0 sugars, Fiber 0 fiber), Protein 3g protein.

PERFECT CRAB-STUFFED MUSHROOMS



Perfect Crab-Stuffed Mushrooms image

These little goodies are the perfect addition to your next holiday gathering or even the perfect appetizer to serve before a cozy dinner at home. Everyone will be dazzled by every delicious bite (they won't be able to keep their hands off of them!) You can smile while you think of how easy they were to toss together! And the best part - I usually end up with leftover stuffing, which freezes beautifully until the next carry-in!

Provided by Lisa Felton Nash

Categories     Appetizers and Snacks     Vegetable     Mushrooms     Stuffed Mushroom Recipes

Time 40m

Yield 6

Number Of Ingredients 12

2 tablespoons butter
2 tablespoons minced green onion
1 cup cooked crabmeat, finely chopped
½ cup dry bread crumbs
¼ cup shredded Monterey Jack cheese
1 egg, beaten
1 teaspoon lemon juice
½ teaspoon dried dill weed
½ cup butter, melted
1 ½ pounds fresh button mushrooms, stems removed
½ cup shredded Monterey Jack cheese
¼ cup dry white wine

Steps:

  • Preheat oven to 400 degrees F (200 degrees C).
  • Melt 2 tablespoons butter in a skillet; cook and stir green onion until softened, about 2 minutes. Transfer green onion to a bowl. Stir in crabmeat, bread crumbs, 1/4 cup Monterey Jack cheese, egg, lemon juice, and dill weed until well mixed.
  • Pour 1/2 cup melted butter in a 9x13-inch baking dish; turn mushroom caps in butter to coat. Fill mushroom caps with the crab mixture and sprinkle with remaining 1/2 cup Monterey Jack cheese. Pour white wine into baking dish.
  • Bake in preheated oven until cheese is melted and lightly brown, 15 to 20 minutes.

Nutrition Facts : Calories 329.1 calories, Carbohydrate 11.1 g, Cholesterol 111.5 mg, Fat 25.4 g, Fiber 1.6 g, Protein 14.5 g, SaturatedFat 15.3 g, Sodium 381.2 mg, Sugar 2.7 g

CRAB STUFFED MUSHROOMS



Crab Stuffed Mushrooms image

I have always loved the stuffed mushrooms from Red Lobster so I created my own version which I have enjoyed even more!

Provided by Diane in Nebraska

Categories     Crab

Time 55m

Yield 24 mushrooms

Number Of Ingredients 16

1/4 cup olive oil or 1/4 cup melted butter
24 large white mushrooms
12 ounces flaked crabmeat
4 tablespoons finely chopped onions
1 teaspoon dry mustard
1 cup shredded parmesan cheese
1 cup soft breadcrumbs or 1/2 cup dry breadcrumbs
2 teaspoons parsley, chopped
1/8 teaspoon ground red pepper
1/8 teaspoon black pepper
1/8 teaspoon garlic salt
1 egg, beaten
3 tablespoons mayonnaise
1/2 cup melted butter
1/4 teaspoon garlic salt
2 cups shredded parmesan cheese

Steps:

  • Spray a 9x12-inch glass baking dish with cooking spray.
  • Use an additional baking dish if needed.
  • Drizzle olive oil or butter in the bottom of the baking dish.
  • Wipe mushrooms with a damp paper towel to clean.
  • Remove stems, set aside caps and chop stems to add to filling.
  • In a medium bowl, mix crabmeat, chopped mushroom stems, onion, dry mustard, 1 cup parmesan cheese, SOFT bread crumbs (fresh bread frozen and then shredded), parsley, red and black pepper, and garlic salt.
  • Mix well and then stir in egg and mayonnaise.
  • Use a small cookie scoop to mound filling onto each mushroom cap.
  • Melt butter and mix in garlic salt and drizzle over the filled mushrooms.
  • Mound a generous portion of the shredded parmesan cheese on top of each filled mushroom. Note: For softer, melted cheese, you may want to use mozzarella cheese or brick cheese for the topping.
  • Bake for 20 to 25 minutes at 425°F.
  • Best served hot.
  • Can be prepared ahead, refrigerated and then baked just before serving (add 7-10 minutes additional baking time).

CRAB STUFFED MUSHROOMS



Crab Stuffed Mushrooms image

This tasty appetizer seasoned with thyme, oregano, and savory. Choose good sized mushrooms, about 2 inches across. When cleaning mushrooms, don't run them under water. They are like little sponges, and will absorb it; just wipe them clean with a damp towel. The filling can be made with fresh, canned, or imitation crabmeat. If using canned, be sure to rinse it first.

Provided by Wilma Scott

Categories     Appetizers and Snacks     Vegetable     Mushrooms     Stuffed Mushroom Recipes

Time 40m

Yield 6

Number Of Ingredients 11

1 pound fresh mushrooms
7 ounces crabmeat
5 green onions, thinly sliced
¼ teaspoon dried thyme
¼ teaspoon dried oregano
¼ teaspoon ground savory
ground black pepper to taste
¼ cup grated Parmesan cheese
⅓ cup mayonnaise
3 tablespoons grated Parmesan cheese
¼ teaspoon paprika

Steps:

  • Preheat the oven to 350 degrees F (175 degrees C).
  • In a medium bowl, combine crabmeat, green onions, herbs, and pepper. Mix in mayonnaise and 1/4 cup Parmesan cheese until well combined. Refrigerate filling until ready for use.
  • Wipe the mushrooms clean with a damp towel. Remove stems. Spoon out the gills and the base of the stem, making deep cups. Discard gills and stems. Fill the mushroom caps with rounded teaspoonfuls of filling, and place them in an ungreased shallow baking dish. Sprinkle tops with Parmesan and paprika.
  • Bake for 15 minutes. Remove from oven, and serve immediately

Nutrition Facts : Calories 167.1 calories, Carbohydrate 4.2 g, Cholesterol 39.2 mg, Fat 12.1 g, Fiber 1.2 g, Protein 11.7 g, SaturatedFat 2.6 g, Sodium 274.6 mg, Sugar 1.7 g

BAKED CRAB-STUFFED MUSHROOMS



Baked Crab-Stuffed Mushrooms image

I created this recipe when I was 20, I was always invited to the family get togethers, but never asked to bring something- I was still considered one of the "kids." I tried to copy an appetizer I had at a Jersey Shore restaurant- not sure which one. It became a family classic and I am always asked to bring it now. They reheat very easy in the oven. How many you get depends on the size of the mushrooms, you can also substitute Parmesan for the breadcrumbs.

Provided by Dawnab

Categories     Crab

Time 1h25m

Yield 40 appetizers

Number Of Ingredients 9

1 lb button mushroom
1 medium green pepper, very finely chopped
1 medium onion, very finely chopped
4 tablespoons butter
1 lb fresh crabmeat or 2 (6 ounce) cans crabmeat, drained
1 teaspoon italian seasoning
1/4 cup breadcrumbs
2/3 cup mayonnaise
4 tablespoons butter, melted

Steps:

  • Preheat oven to 350.
  • Remove stems from mushrooms, place caps open end up in a 9 x 13 baking dish.
  • Very finely chop mushroom stems.
  • Sauté stems, green pepper and onion in 4 tablespoons butter until translucent (not browned), use more butter if needed.
  • And seasoning and sauté for 1 more minute.
  • Gently stir in crab, mayonnaise and breadcrumbs, over a low heat, bring to a slight boil for 1 minute.
  • Scoop mixture into mushroom caps.
  • Pour melted butter over caps.
  • Bake for 25 minutes.
  • Serve as is or with lemon wedges.

Nutrition Facts : Calories 52.3, Fat 3.8, SaturatedFat 1.7, Cholesterol 13.8, Sodium 87.3, Carbohydrate 2.3, Fiber 0.2, Sugar 0.7, Protein 2.5

CRAB-STUFFED MUSHROOMS



Crab-Stuffed Mushrooms image

"Mushroom caps plump with crabmeat make a wonderful appetizer for entertaining," suggests Tonya Farmer, Iowa City, Iowa. She suggests using the recipe as a light entree, served on salad greens or with pasta.

Provided by Taste of Home

Categories     Appetizers

Time 40m

Yield 2-1/2 dozen.

Number Of Ingredients 11

1 medium tomato, seeded and diced
1/2 cup soft bread crumbs
2 tablespoons mayonnaise
1 tablespoon minced fresh parsley
1 garlic clove, minced
1/4 teaspoon salt
Dash cayenne pepper
1 can (6 ounces) crabmeat, drained, flaked and cartilage removed
30 medium fresh mushrooms
1 tablespoon olive oil
1/4 cup shredded Parmesan cheese

Steps:

  • Preheat oven to 400°. In a large bowl, combine the first seven ingredients. Fold in crabmeat; set aside., Remove and discard mushroom stems. Brush inside of mushroom caps with oil. Spoon 1-2 teaspoons of crab mixture into each cap; sprinkle with Parmesan cheese. , Place in a 15x10x1-in. baking pan coated with cooking spray. Bake until mushrooms are tender and filling is lightly browned, 15-20 minutes.

Nutrition Facts : Calories 24 calories, Fat 1g fat (0 saturated fat), Cholesterol 6mg cholesterol, Sodium 72mg sodium, Carbohydrate 1g carbohydrate (0 sugars, Fiber 0 fiber), Protein 2g protein.

BAKED STUFFED MUSHROOMS WITH CRAB



Baked Stuffed Mushrooms With Crab image

Make and share this Baked Stuffed Mushrooms With Crab recipe from Food.com.

Provided by Bev I Am

Categories     Crab

Time 38m

Yield 6 serving(s)

Number Of Ingredients 12

2 large eggs
1 tablespoon mayonnaise, plus
1 cup mayonnaise
2 tablespoons fresh lemon juice
1 teaspoon dry mustard
1 teaspoon Worcestershire sauce
1/4 teaspoon salt
1 lb crabmeat
1/4 cup dry breadcrumbs
24 large mushrooms, stems removed (each about 2" across)
2 tablespoons half-and-half
1 teaspoon crab boil seasoning (like Old Bay)

Steps:

  • Butter a 10 x 15" baking dish.
  • Combine 1 egg, 1 heaping tbs mayonnaise, 1 tbs lemon juice, dry mustard, Worcestershire sauce, and 1/4 tsp salt in a medium bowl; whisk to blend.
  • In another medium bowl, combine crabmeat and breadcrumbs.
  • Pour egg mixture over crab mixture and mix gently.
  • Stuff mushroom caps with crab mixture, mounding in center and pressing gently to adhere.
  • Arrange stuffed mushrooms in prepared dish.
  • (Can be made one day ahead. Cover and refridgerate.).
  • Position rack in center of oven and preheat to 375 degrees F.
  • Bake until mushrooms begin to release juices, about 18 minutes.
  • Meanwhile, whisk remaining egg, 1 cup mayonnaise, 1 tbs lemon juice, and half and half in a small bowl.
  • Remove mushrooms from oven and drizzle each with sauce, then sprinkle with crab boil seasoning.
  • Bake until mushrooms are tender and sauce thickens slightly, about 8 minutes.
  • Serve hot.

Nutrition Facts : Calories 135.3, Fat 3.3, SaturatedFat 1.1, Cholesterol 95.6, Sodium 801.1, Carbohydrate 7.2, Fiber 1.2, Sugar 2.4, Protein 19.6

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