Crab Artichoke Stuffed Mushrooms Recipes

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ARTICHOKE STUFFED MUSHROOMS



Artichoke Stuffed Mushrooms image

These mushrooms are a combination of my favorite things. They are a hit among all crowds. There are never any left!

Provided by ChicagoCookie84-Anita

Categories     Appetizers and Snacks     Vegetable     Mushrooms     Stuffed Mushroom Recipes

Time 45m

Yield 12

Number Of Ingredients 10

1 tablespoon olive oil
1 onion, chopped
24 mushrooms, stems removed and chopped
salt and ground black pepper to taste
1 (12 ounce) jar marinated artichoke hearts, drained and chopped
1 (8 ounce) package cream cheese, softened
2 tablespoons sour cream
1 cup shredded Italian cheese blend
2 tablespoons grated Parmesan cheese
½ teaspoon garlic salt, or to taste

Steps:

  • Preheat an oven to 350 degrees F (175 degrees C). Prepare a baking sheet with cooking spray.
  • Heat the olive oil in a skillet over medium heat; cook the onions and mushroom stems in the hot oil until the onion is translucent, about 5 minutes; season with salt and pepper. Transfer the mixture to a large bowl; add the artichoke hearts, cream cheese, sour cream, Italian cheese blend, and Parmesan cheese. Season with salt, pepper, and garlic salt. Stir the mixture until ingredients are evenly distributed. Stuff the mushroom caps with the mixture. Arrange the stuffed mushrooms on the prepared baking sheet.
  • Bake in the preheated oven until the filling begins to bubble, about 20 minutes.

Nutrition Facts : Calories 155.9 calories, Carbohydrate 6.3 g, Cholesterol 29.7 mg, Fat 12.7 g, Fiber 1.6 g, Protein 6.3 g, SaturatedFat 6.4 g, Sodium 342.2 mg, Sugar 1 g

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

CRAB-STUFFED ARTICHOKES



Crab-Stuffed Artichokes image

Looking for an impressive luncheon presentation? Rely on this delicious recipe for stuffed artichokes that Suzanne Strocsher's mother passed on to her in Bothell, Washington. "They're surprisingly easy to make," Suzanne promises.

Provided by Taste of Home

Categories     Dinner

Time 1h10m

Yield 4 servings.

Number Of Ingredients 9

4 medium artichokes
2 cups lump crabmeat, drained
2 tablespoons plus 2 teaspoons lemon juice, divided
1/2 cup shredded reduced-fat Swiss cheese
1/2 cup soft bread crumbs
1/3 cup reduced-fat mayonnaise
1/3 cup chopped green pepper
1/4 cup finely chopped onion
1/2 teaspoon salt

Steps:

  • Using a sharp knife, level the bottom of each artichoke and cut 3/4 in. from the top. Using kitchen scissors, snip off tips of outer leaves; brush cut edges with 2 tablespoons lemon juice. , Stand artichokes in a Dutch oven; add 2 in. of water. Bring to a boil. Reduce heat; cover and simmer for 25-30 minutes or until leaves near the center almost pull out easily. , Invert artichokes to drain. With a spoon, carefully scrape out the fuzzy center portion of artichokes and discard. , In a large bowl, combine the crab, cheese, bread crumbs, mayonnaise, green pepper, onion, salt and remaining lemon juice. Gently spread artichoke leaves apart; fill with stuffing. , Place in an ungreased 8-in. square baking dish; add 1/2 in. of warm water. Cover and bake at 350° for 20-25 minutes or until heated through and leaves near the outer edge pull out easily.

Nutrition Facts : Calories 221 calories, Fat 8g fat (2g saturated fat), Cholesterol 73mg cholesterol, Sodium 1142mg sodium, Carbohydrate 22g carbohydrate (5g sugars, Fiber 7g fiber), Protein 19g protein. Diabetic Exchanges

CRAB AND ARTICHOKE STUFFED MUSHROOMS RECIPE - (4.7/5)



Crab and Artichoke Stuffed Mushrooms Recipe - (4.7/5) image

Provided by HollyRN

Number Of Ingredients 8

1/2 lb. Crab meat
1 can artichoke hearts, drained and finely chopped
1 cup Maynonnaise
1/2 cup grated Parmesan Cheese
1/4 teaspoon lemon pepper
1/8 teaspoon salt
1/8 teaspoon cayenne pepper
30 large mushrooms

Steps:

  • remove any pieces of shell or cartilage from crab meat. Combine crab meat, artichoke hearts, mayonnaise, parmesan cheese and seasoning. Mix well. remove stems from mushrooms and fill cavities with mixture. place in a lightly oiled shallow baking dish. bake at 400 (preheated) for ten minutes until hot and bubbly

CRAB STUFFED ARTICHOKES



Crab Stuffed Artichokes image

Provided by Food Network

Categories     appetizer

Time 1h30m

Yield 6 servings

Number Of Ingredients 13

2 tablespoons olive oil
6 jumbo artichokes
1 cup mayonnaise
1/4 teaspoon Worcestershire sauce
1/4 teaspoon fine salt
1/4 fresh black pepper
1/4 cup bread crumbs, dried
1/2 teaspoon tarragon, dried
2 tablespoons chopped scallions
2 tablespoons chopped parsley leaves
2 teaspoons lemon juice
1 teaspoon grated lemon zest
1 cup crabmeat

Steps:

  • Lightly oil baking sheet with olive oil and place in the oven to preheat.
  • Trim and clean the artichokes by removing the lower 3 to 4 rows of outer leaves, and leaving 1/2-inch of stem. Trim the sharp tips off the remaining leaves with kitchen shears.
  • In large pot, boil or steam artichokes 30 to 45 minutes, or until knife easily enters the base of the leaves. Remove from pan and let cool.
  • Preheat oven to 400 degrees F.
  • In medium mixing bowl, mix mayonnaise and Worcestershire sauce. When smooth, season with salt and pepper, to taste. Mix in bread crumbs, tarragon, scallions, parsley, lemon juice, lemon zest, and crab meat until well blended.
  • Remove leaves from cooled artichokes, and scoop out choke inside. Generously fill artichoke with crabmeat mixture (approximately 2 to 3 tablespoons per artichoke), until a small mound is present in each, Drizzle each lightly with olive oil.
  • Bake stuffed artichokes for 20 minutes, or until tops are lightly browned.
  • Serve immediately.

CRAB ARTICHOKE STUFFED MUSHROOMS



Crab Artichoke Stuffed Mushrooms image

These mushrooms are addicting - https://www.delish.com/cooking/recipe-ideas/recipes/a56735/crab-artichoke-stuffed-mushrooms-recipe/

Provided by Gagoo

Categories     < 60 Mins

Time 55m

Yield 10 serving(s)

Number Of Ingredients 12

20 button mushrooms, cleaned and stems removed
8 ounces cream cheese, softened
1 cup shredded monterey jack cheese, divided
1/2 cup freshly grated parmesan cheese
1 (14 ounce) can artichoke hearts, drained and finely chopped
2 garlic cloves, minced
12 ounces lump crabmeat
2 green onions, sliced
2 teaspoons Worcestershire sauce
kosher salt
fresh ground black pepper
chopped parsley, for garnish

Steps:

  • Preheat oven to 400°.
  • In a large bowl, combine cream cheese, Monterey Jack, Parmesan, artichoke hearts, garlic, crab, green onions and Worcestershire sauce. Season with salt and pepper and stir until fully combined.
  • Stuff mushrooms with mixture and transfer to a small baking sheet.
  • Bake until mushrooms are cooked and mixture is warmed through, 25 minutes. Broil if desired.
  • Garnish with parsley and serve.

Nutrition Facts : Calories 207, Fat 13.3, SaturatedFat 7.5, Cholesterol 65.3, Sodium 375, Carbohydrate 7.6, Fiber 3.7, Sugar 1.8, Protein 15.5

ARTICHOKE-STUFFED MUSHROOMS



Artichoke-Stuffed Mushrooms image

Make and share this Artichoke-Stuffed Mushrooms recipe from Food.com.

Provided by Shirl J 831

Categories     Vegetable

Time 40m

Yield 30 appetizers

Number Of Ingredients 12

1 1/2 lbs fresh large mushrooms
1/4 cup chopped onion
1 tablespoon olive oil
1/4 cup dry white wine
1/4 cup soft breadcrumbs
1 (14 ounce) can artichoke hearts, drained and chopped
3 green onions, chopped
2 garlic cloves, minced
1/2 cup parmesan cheese
1/2 cup mayonnaise
1/4 teaspoon salt
1/4 teaspoon pepper

Steps:

  • Rinse and pat dry the mushrooms.
  • Remove stems and chop, reserve caps.
  • Saute mushroom stems, onion and garlic in oil, in a large skillet over medium heat 5 minutes.
  • Add wine and cook 2 minutes till liquid evaporates.
  • Stir in crumbs.
  • Remove from heat and let cool.
  • Combine onion mixture, artichokes and next 5 ingredients.
  • Spoon 1 tsp into each cap.
  • Place on lightly greased rack in a roasting pan.
  • Bake 350F for 12-15 minutes or till golden.

Nutrition Facts : Calories 42, Fat 2.4, SaturatedFat 0.6, Cholesterol 2.5, Sodium 120.6, Carbohydrate 3.8, Fiber 1, Sugar 0.9, Protein 1.9

SPINACH-ARTICHOKE STUFFED MUSHROOMS



Spinach-Artichoke Stuffed Mushrooms image

I used this recipe when I was in a culinary-arts program and had to prepare an entire buffet by myself. It's an impressive party appetizer yet goes together so easily. -Amy Gaisford, Salt Lake City, Utah

Provided by Taste of Home

Categories     Appetizers

Time 40m

Yield about 2-1/2 dozen

Number Of Ingredients 10

3 ounces cream cheese, softened
1/2 cup mayonnaise
1/2 cup sour cream
3/4 teaspoon garlic salt
1 can (14 ounces) water-packed artichoke hearts, rinsed, drained and chopped
1 package (10 ounces) frozen chopped spinach, thawed and squeezed dry
1/3 cup shredded part-skim mozzarella cheese
3 tablespoons shredded Parmesan cheese
30 to 35 large fresh mushrooms, stems removed
Additional shredded Parmesan cheese

Steps:

  • Preheat oven to 400°. Mix first 4 ingredients. Stir in artichoke hearts, spinach, mozzarella cheese and 3 tablespoons Parmesan cheese., Place mushrooms on foil-lined baking sheets, stem side up. Spoon about 1 tablespoon filling into each. If desired, top with additional Parmesan cheese. Bake until mushrooms are tender, 16-20 minutes.

Nutrition Facts : Calories 51 calories, Fat 4g fat (1g saturated fat), Cholesterol 4mg cholesterol, Sodium 116mg sodium, Carbohydrate 2g carbohydrate (0 sugars, Fiber 0 fiber), Protein 2g protein.

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