Crab Fresh Basil Stuffed Mushrooms Recipes

CRAB STUFFED MUSHROOMS

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

PERFECT CRAB-STUFFED MUSHROOMS

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.

CRAB & FRESH BASIL STUFFED MUSHROOMS

Steps:

• Combine cheese, breadcrumbs, salt, green onions and basil in a medium mixing bowl.
• Combine Tabasco sauce, wine, lemon juice, garlic and egg in a separate bowl. Add to the breadcrumb mixture; Add crab meat to bread crumb mixture and fold until blended; Refrigerate for at least an hour, or overnight.
• Pre-heat the oven to 400° degrees F.
• Remove mushroom stems out of the caps. Take a small handful of stuffing in your palm and mold into a round ball (wet hands will keep it from sticking). Place stuffing firmly inside the mushroom cap, being careful not to break the mushroom. Place stuffed mushrooms on an oiled cookie sheet about a half inch apart. (At this point, the mushrooms can be refrigerated and baked later).
• Bake for 15 - 20 minutes or until the stuffing is lightly browned and serve. They can also be reheated if not served immediately.

SAVORY CRAB STUFFED MUSHROOMS

Steps:

• Preheat oven to 400 degrees F (200 degrees C). Prepare a 9x13 inch baking dish with 3 tablespoons butter.
• Remove stems from mushrooms. Set aside caps. Finely chop stems.
• Melt 2 tablespoons butter in a medium saucepan over medium heat. Stir in the chopped stems and green onions and cook until soft, about 3 minutes. Remove saucepan from heat. Stir in lemon juice, crabmeat, soft bread crumbs, egg, dill weed and 1/4 cup Monterey Jack cheese. Thoroughly blend the mixture.
• Place mushroom caps in the buttered pan, and stir until caps are coated with the butter. Arrange caps cavity side up, and stuff cavities generously with the green onion and crabmeat mixture. Top with remaining Monterey Jack cheese. Pour wine into the pan around the mushrooms.
• Bake uncovered in the preheated oven 15 to 20 minutes, until cheese is melted and lightly browned. Serve warm.

STUFFED ASIAGO-BASIL MUSHROOMS

Steps:

• Preheat oven to 375°. Place mushroom caps in a greased 15x10x1-in. baking pan. Bake 10 minutes. Meanwhile, place mayonnaise, Asiago cheese, basil and pepper in a food processor; process until blended., Drain juices from mushrooms. Fill each with 1 rounded teaspoon mayonnaise mixture; top each with a tomato half., Bake until lightly browned, 8-10 minutes. If desired, top with Parmesan cheese.