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
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 MUSHROOMS WITH DIJON MUSTARD
Make and share this Crab Stuffed Mushrooms with Dijon Mustard recipe from Food.com.
Provided by papergoddess
Categories Crab
Time 35m
Yield 20 serving(s)
Number Of Ingredients 9
Steps:
- Preheat oven to 400 degrees F.
- Remove stems from mushrooms, retaining the caps.
- Chop stems.
- In med.
- saucepan, melt butter.
- Brush mushroom caps with melted butter.
- In remaining butter, saute chopped onion and mushroom stems until tender.
- Gradually add cream cheese and mustard into pan, stirring until smooth.
- Stir in crabmeat, water chestnuts, and pimiento.
- Heat until warm.
- Stuff mushroom caps with crabmeat mixture.
- Sprinkle the stuffed caps with parmesan cheese.
- In a shallow pan, bake caps at 400F for 10-15 minutes or until hot and bubbly.
Nutrition Facts : Calories 48.4, Fat 3.7, SaturatedFat 2.1, Cholesterol 14, Sodium 151.3, Carbohydrate 1.2, Fiber 0.3, Sugar 0.7, Protein 3.1
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