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
CRAB STUFFED MOREL MUSHROOMS
Fresh or dried morels stuffed with crabmeat, baked under a dust of buttered breadcrumbs is a classic appetizer, and a great way to use dried morels in the off-season. Makes about 15 medium to large morels (giant morels are another story). Feel free to scale the recipe to your needs.
Provided by Alan Bergo
Categories Appetizer
Number Of Ingredients 14
Steps:
- If you're using fresh morels, skip to cutting the morels with a scissors.
- Soak the dried morels (fresh morels never need soaking, no matter what Grandpaddy said) in room temperature water to cover.
- You want to use clean mushrooms here. If, for any reason you suspect your morels are especially sandy, rehydrate them in a larger volume of water so that you can swish them vigorously to remove grit.
- When the dried morels are hydrated, squeeze them dry, save the liquid for making a pan sauce or adding to a soup, some other purpose, or discard.
- Trim the ends of the mushrooms to clean them up a bit and make for a pretty presentation (optional).
- Using a scissors, cut open one side of each morel. Large morels that will be easy to stuff can be left whole, but I prefer to cut them to make stuffing easier. Reserve the cut morels.
- For the crab filling, combine all the filling ingredients gently, trying to keep some of the crab pieces intact, then taste a spoonful. Adjust the seasoning as needed for salt, lemon zest, herbs, and whatever else you like until it tastes good to you. Lemon zest is important here as this is a heavy dish--the citrus acts as the high note of a song, lifting it up and lightening it.
- Preheat the oven to 450
- Take a tablespoon or so of the filling and stuff each morel, then fold them closed. Put the morels, cut side down in a baking dish that will fit them snugly, sprinkle with the breadcrumbs and parmesan, drizzle over the butter and bake for 15-20 minutes or until golden and puffed, then serve. They're great by themselves, alongside a steak or as a lunch with a green salad.
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
STUFFED MOREL MUSHROOMS
You know spring is here when the morel mushrooms start to pop up in the woods. These are awesome!
Provided by Tarilbrown
Categories Appetizers and Snacks Vegetable Mushrooms Stuffed Mushroom Recipes
Time 9h20m
Yield 8
Number Of Ingredients 14
Steps:
- Place mushrooms in a large bowl of salted water. Soak until clean and soft, 8 hours to overnight.
- Drain mushrooms, rinse well, and set out to dry on a clean towel.
- Preheat oven to 350 degrees F (175 degrees C). Spray a 9x13-inch baking pan with cooking spray.
- Chop mushroom stems finely. Cut mushroom caps in half lengthwise; place cut-side up in a 9x13-inch baking pan.
- Melt butter in a small skillet over medium heat. Add chopped mushroom stems, red bell pepper, and green onion; cook and stir until green onion is translucent, about 5 minutes. Remove from heat; allow to cool, about 10 minutes.
- Mix cream cheese, crabmeat, egg, celery leaves, Worcestershire sauce, hot sauce, and sea salt together in a large bowl. Fold in cooled onion mixture. Place a dollop of filling in each mushroom cap with a small spoon.
- Mix bread crumbs and Parmesan cheese together in a small bowl. Sprinkle on top of filled mushroom caps.
- Bake in the preheated oven until filling is golden brown, 30 to 35 minutes.
Nutrition Facts : Calories 164.7 calories, Carbohydrate 4.4 g, Cholesterol 71.6 mg, Fat 13 g, Fiber 0.4 g, Protein 8.2 g, SaturatedFat 7.7 g, Sodium 356.3 mg, Sugar 0.7 g
CRAB-STUFFED MORELS
Each spring while searching for morels, my cousin and I inevitably discuss different ways to prepare them. He was curious about stuffing them, so I came up with this twist on crab stuffing.
Provided by Capt'n Skully
Categories Appetizers and Snacks Vegetable Mushrooms Stuffed Mushroom Recipes
Time 45m
Yield 6
Number Of Ingredients 11
Steps:
- Clean morels thoroughly, rinsing the insides as best as possible. Cut stem down to 1 inch to create a clear opening to insert stuffing.
- Toast pine nuts in a dry skillet over medium-low heat, shaking frequently until golden brown, about 5 minutes. Let cool; chop finely.
- Combine pine nuts, crabmeat, Parmesan cheese, mayonnaise, thyme, pepper, garlic powder in a food processor; pulse into a fine paste.
- Spoon crab paste into a heavy-duty plastic bag and snip off 1 corner with scissors. Pipe paste into morels.
- Preheat the oven to 350 degrees F (175 degrees C). Line a baking sheet with aluminum foil and grease with butter.
- Beat 2 egg whites in a bowl. Place bread crumbs in a second bowl. Roll stuffed morels in the egg whites, then coat evenly with bread crumbs. Place morels on the prepared baking sheet, leaving plenty of space between them.
- Bake in the preheated oven until golden brown, 15 to 18 minutes. Flip morels and rotate the baking sheet every 5 minutes to ensure even baking. Serve while still warm.
Nutrition Facts : Calories 117 calories, Carbohydrate 8.4 g, Cholesterol 12.2 mg, Fat 6.6 g, Fiber 0.7 g, Protein 6.3 g, SaturatedFat 1.7 g, Sodium 272.2 mg, Sugar 0.8 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
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