PERFECT CRAB-STUFFED MUSHROOMS
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
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
CRISPY CRAB STUFFED MUSHROOMS
Provided by Food Network Kitchen
Yield 24 stuffed mushrooms
Number Of Ingredients 0
Steps:
- Preheat the oven to 425 degrees F. Remove the stems from 24 large cremini mushrooms.
- Wipe the caps clean with a damp paper towel, then toss with 2 tablespoons olive oil and season with salt. Arrange on a baking sheet.
- Finely crush 20 butter crackers (such as Ritz); mix with 2 tablespoons melted butter. Melt 2 more tablespoons butter in a skillet over medium heat. Add 1/2 cup each finely chopped celery and red bell pepper; cook until softened, 5 minutes. Add 1 chopped garlic clove; cook 1 minute. Combine 4 ounces cream cheese and 2 tablespoons mayonnaise in a large bowl; add 1/2 cup chopped scallions, 1/4 cup each grated parmesan, cracker crumbs and chopped parsley, the zest and juice of 1 lemon, the celery mixture and 8 ounces lump crabmeat. Divide among the mushroom caps and sprinkle with the remaining cracker crumbs.
- Bake 12 to 15 minutes, then broil until golden. Let cool 5 minutes, then remove from the baking sheet.
CRAB STUFFED MUSHROOMS
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
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 MUSHROOMS II
The Dijon mustard adds a different twist to this delicious appetizer! Water chestnuts are optional, but add a nice texture to the smooth cream cheese and crab filling.
Provided by Kimber
Categories Appetizers and Snacks Vegetable Mushrooms Stuffed Mushroom Recipes
Time 35m
Yield 20
Number Of Ingredients 9
Steps:
- Preheat oven to 400 degrees F (200 degrees C).
- Remove stems from the mushrooms, retaining the caps. Chop the stems. In a medium saucepan, melt the butter. Brush the mushroom caps with melted butter.
- In the remaining butter, cook and stir the chopped mushroom stems and onions until tender. Gradually mix the cream cheese and mustard into the saucepan. Continue stirring until smooth. Stir in the crabmeat, water chestnuts and pimentos. Heat until warm.
- Stuff the mushroom caps with the crabmeat mixture. Sprinkle the stuffed caps with Parmesan cheese. In a shallow pan, bake the caps at 400 degrees for 10 to 15 minutes or until hot.
Nutrition Facts : Calories 51.6 calories, Carbohydrate 1.6 g, Cholesterol 18.3 mg, Fat 3.7 g, Fiber 0.3 g, Protein 3.4 g, SaturatedFat 2.2 g, Sodium 109.8 mg, Sugar 0.5 g
BUTTON MUSHROOMS STUFFED WITH CRAB AND SHRIMP
Adapted after many attempts at making the perfect seafood-stuffed mushroom. My boyfriend absolutely adores the filling and I can't blame him-delicious!
Provided by Kittie Wilkinson
Categories Appetizers and Snacks Vegetable Mushrooms Stuffed Mushroom Recipes
Time 1h20m
Yield 15
Number Of Ingredients 18
Steps:
- Preheat the oven to 350 degrees F (175 degrees C). Butter two 9x13-inch casserole dishes.
- Prepare mushrooms: Stem button mushrooms and mince stems; reserve 1/4 cup minced stems for filling. Set aside.
- Heat oil and butter in a small pan over medium heat. Saute onion, celery, bell pepper, wine, 1/3 teaspoon seafood seasoning, and 1/3 teaspoon dill in the hot pan until vegetables are soft, 5 to 7 minutes. Remove from heat and transfer to a bowl; let cool slightly, about 5 minutes.
- Stir crabmeat, shrimp, and crushed crackers into the vegetable filling mixture. Generously stuff each stemmed mushroom with filling mixture. Place mushrooms into the prepared casserole dishes.
- Combine melted butter, garlic, wine, and lemon juice for scampi sauce in small bowl. Pour 1/2 of the sauce over the mushrooms; reserve remaining sauce.
- Bake in the preheated oven for 20 minutes. Pour remaining scampi sauce over mushrooms. Increase oven temperature to 365 degrees F (185 degrees C). Bake for an additional 15 minutes.
- Top each mushroom with small amounts of Cheddar and mozzarella cheeses. Return to the oven and bake until cheeses are melted, 5 to 7 minutes.
Nutrition Facts : Calories 73.8 calories, Carbohydrate 4.5 g, Cholesterol 20.5 mg, Fat 3.9 g, Fiber 0.7 g, Protein 5.6 g, SaturatedFat 2 g, Sodium 189 mg, Sugar 1.3 g
MARINATED STUFFED PORTABELLA MUSHROOMS
Great company fare but simple and quick enough for everyday! It's a side dish. It's an appetizer. It's a main dish. It's excellent anytime and anyway you serve it! (Well I guess some might argue that, since this really might not be a good breakfast but....to each his or her own!)
Provided by Malriah
Categories Chicken
Time 35m
Yield 6 serving(s)
Number Of Ingredients 20
Steps:
- With a damp cloth or paper towel, wipe the portabellas to clean them.
- Remove the stems, chop and set aside.
- Mix all of the marinade ingredients together and place into a Ziplock bag.
- Add the mushroom caps and seal.
- Arrange the bag so that all of the portabellas are in contact with the marinade;marinate for at least 10 minutes but closer to 20.
- To make the stuffing, begin heating olive oil in a large skillet.
- Add reserved mushroom stems, onions, celery and garlic.
- Cook until veggies start to soften a bit.
- Add chicken and cook until done, about 5 or 6 minutes.
- Stir in rice, sage, 1/4 cup parmesan, salt and pepper and mix well.
- If it is a little dry, you can mix in a tablespoon or so of broth or wine.
- Remove portabellas from the Ziplock bag and discard remaining marinade.
- With a paper towel, pat the portabellas to remove excess moisture.
- Turn them over so that the gill sides are facing up and place in an oven safe pan.
- Stuff each mushroom with about 1/2 to 3/4 cup of the stuffing.
- Sprinkle the remaining 2 tablespoons of Parmesan on top.
- Pour the chicken broth in the bottom of pan.
- Bake uncovered in a 375 degree oven for 10-15 minutes or until the portabellas are done.
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