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
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
OVER THE TOP CRAB STUFFED MUSHROOMS
This was a creation of throwing stuff together one night when we had guests coming and I decided at the last minute I needed an appetizer. It was a total hit! They are now requested when we throw a party.
Provided by bratty
Categories Crab
Time 40m
Yield 6 serving(s)
Number Of Ingredients 6
Steps:
- Preheat oven to 350°F.
- Wash portabellas; set aside to drain.
- In a bowl, blend crab meat, garlic, and cilantro.
- Begin adding mayonnaise slowly.
- The mayonnaise should bind the mixture, and be creamy, but not overpower the mixture.
- Stuff crab mixture into mushroom caps, they will be overstuffed, but that's okay.
- Place mushrooms in casserole dish, try to use a casserole dish that they will fit in without having room to roll around.
- Top each mushroom with shredded cheddar cheese.
- Cover casserole with foil, folding down the corners to make sure it is secure.
- Bake for 20-25 minutes.
Nutrition Facts : Calories 110.8, Fat 0.9, SaturatedFat 0.2, Cholesterol 15.1, Sodium 650.2, Carbohydrate 18.3, Fiber 2.6, Sugar 8.9, Protein 9.4
CRAB CAKE-STUFFED MUSHROOMS
Make and share this Crab Cake-Stuffed Mushrooms recipe from Food.com.
Provided by Food.com
Categories Thanksgiving
Time 50m
Yield 24 serving(s)
Number Of Ingredients 15
Steps:
- Preheat oven to 425°F Spray a 9x13-inch glass baking dish with cooking spray.
- Wipe mushrooms with a damp paper towel to clean. Remove stems, set aside caps and chop stems to add to filling.
- In a medium bowl, mix crabmeat, chopped mushroom stems, onion, dry mustard, 1 cup parmesan cheese, bread crumb, parsley, cayenne, black pepper, and 1/4 teaspoon garlic salt. Mix well and then stir in egg and mayonnaise.
- Use a small cookie scoop to mound filling onto each mushroom cap. Slightly flatten out the top of the crab mixture to form a crab cake on the top of the mushroom cap.
- In a small mixing bowl, stir remaining 1/4 teaspoon garlic salt into melted butter and drizzle over the filled mushrooms. Mound a generous portion of the shredded parmesan cheese on top of each filled mushroom.
- Bake in a preheated oven for 20 minutes. Serve hot garnished with chopped chives and a squeeze of lemon.
- Cook's Note: Can be prepared ahead, refrigerated and then baked just before serving (add 7-10 minutes additional baking time).
Nutrition Facts : Calories 96.2, Fat 6.7, SaturatedFat 4, Cholesterol 31.2, Sodium 260.3, Carbohydrate 2.3, Fiber 0.3, Sugar 0.7, Protein 7
CREOLE CRAB-STUFFED MUSHROOMS
Old Bay® and Creole seasoning elevate this crab and cream cheese filling to another level. Great party food!
Provided by amydawn319
Time 55m
Yield 24
Number Of Ingredients 10
Steps:
- Preheat the oven to 350 degrees F (175 degrees C). Grease a 9x13-inch pan with butter.
- Wash mushrooms and remove stems. Scrape out mushroom caps to make an ample "bowl" for the filling.
- Mix cream cheese, 1 cup Colby-Jack cheese, green onions, seafood seasoning, Creole seasoning, and garlic powder together until thoroughly combined. Crumble in crabmeat, making sure there are no large chunks so the consistency works well for stuffing. Mix in bread crumbs.
- Start forming a ball of stuffing and place it in a mushroom cap, making the mushroom cap form-fit the ball. The stuffing should be ample so the mushroom cap wraps around the bottom half of the ball. Repeat to stuff remaining mushrooms, then transfer into the prepared baking dish. Sprinkle remaining Colby-Jack on top, smoothing it down so it sticks to the stuffing.
- Bake in the preheated oven for 10 minutes. Turn on the broiler and broil until cheese is bubbly, about 3 minutes. Remove from the oven and let sit for 10 minutes before serving.
Nutrition Facts : Calories 134.1 calories, Carbohydrate 4 g, Cholesterol 35.4 mg, Fat 10.5 g, Fiber 0.8 g, Protein 6.3 g, SaturatedFat 6.8 g, Sodium 267.4 mg, Sugar 0.4 g
BRIE AND CRAB STUFFED MUSHROOMS
Make and share this Brie and Crab Stuffed Mushrooms recipe from Food.com.
Provided by southern chef in lo
Categories Crab
Time 20m
Yield 6 serving(s)
Number Of Ingredients 8
Steps:
- Preheat oven to 350ºF.
- Place mushroom caps on a cookie sheet. Brush caps with some of the butter and sprinkle with garlic salt.
- In a skillet, saute the mushroom stems with onion, Worcestershire sauce using the remaining butter.
- In a bowl, mix crabmeat and mayonnaise. Fill caps with mushroom and onion mixture. Top with crabmeat and Brie.
- Bake for 10 minutes or until mushrooms are tender and cheese is melted.
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