STUFFED MUSHROOM CASSEROLE
Save yourself the hassle of stuffing individual mushrooms and make this casserole instead. You get all the flavors of the classic dish with a fraction of the prep time.
Provided by Food Network Kitchen
Categories side-dish
Time 50m
Yield 6 to 8 servings
Number Of Ingredients 10
Steps:
- Preheat the oven to 350 degrees F.
- Heat the olive oil in a large skillet over medium-high heat. Add the mushrooms, 1/2 teaspoon salt and a few grinds of pepper and cook, stirring occasionally, until the mushrooms are softened and have released most of their liquid, 7 to 8 minutes. Add the garlic and cook, stirring occasionally, until soft and fragrant, about 1 minute. Stir in the cream cheese and cook until melted and evenly coating the mushrooms. Stir in the mozzarella, 1/2 cup of the panko and 1/4 cup of the Parmesan until combined. Transfer to an 8-inch square baking dish.
- Combine the parsley, butter and remaining 1/2 cup panko and 1/4 cup Parmesan in a medium bowl. Sprinkle over top of the mushrooms and bake until the breadcrumbs are light golden brown, 25 to 30 minutes.
CRAB ROCKEFELLER STUFFED MUSHROOMS
Make and share this Crab Rockefeller Stuffed Mushrooms recipe from Food.com.
Provided by Caroline Cooks
Categories Crab
Time 30m
Yield 4-8 serving(s)
Number Of Ingredients 8
Steps:
- Clean mushrooms and remove stems.
- Dry and brush tops with olive oil.
- Set aside.
- Melt butter in pan.
- Add onion and sauté until tender, but not browned.
- Add spinach and mix well.
- Add crabmeat, cream, and cheese.
- Mix to blend.
- Stuffed mushrooms to heaping.
- Put in lightly sprayed baking dish; bake at 375 degrees F. for 15-20 minutes or until juices release into dish; brown slightly until broiler, if needed.
BUTTERFLIED SHRIMP ROCKEFELLER
Looking for an alternative to heavy holiday fare? A platter of these light and fresh shrimp bites really stands out in an appetizer spread. -Lee Bremson, Kansas City, Missouri
Provided by Taste of Home
Categories Appetizers
Time 30m
Yield 1-1/2 dozen.
Number Of Ingredients 11
Steps:
- Peel and devein shrimp, leaving the tails on. Butterfly each shrimp along the outside curve; set aside., In a large skillet, saute the shallots, basil, fennel seed and pepper in oil until tender. Add garlic; saute for 1 minute. Add spinach; saute 3-4 minutes longer or until wilted. Remove from the heat; stir in bread crumbs and lemon juice., Arrange shrimp on a greased 15x10x1-in. baking pan. Spoon 1 tablespoon spinach mixture over each shrimp; sprinkle with cheese. Bake at 425° for 4-6 minutes or until shrimp turn pink.
Nutrition Facts : Calories 49 calories, Fat 1g fat (0 saturated fat), Cholesterol 31mg cholesterol, Sodium 68mg sodium, Carbohydrate 4g carbohydrate (0 sugars, Fiber 1g fiber), Protein 5g protein.
SHRIMP ROCKEFELLER STUFFED MUSHROOMS WITH PARMESAN CRUMBS
These are so good! We doubled the recipe and all were gone! :) These are a little too much work but the outcome is worth it! ;) These would be great before a Thanksgiving Meal! CuisineAtHome Magazine, June 2008 edition. I have had a lot of these recipes in a file folder and I am just getting around to making them or posting them.
Provided by Manami
Categories Spinach
Time 1h
Yield 24 Mushrooms
Number Of Ingredients 20
Steps:
- Preheat oven to 425ºF.
- Prepare mushrooms by first removing and discarding the stems.
- Arrange caps on a baking sheet, stemmed side up, sprinkle insides with salt, and roast 10 minutes.
- Flip caps over and roast 5 minutes more; remove mushrooms from oven; leave oven on.
- Saute shrimp in 1 T of oil in a skillet over medium-high heat just until pink, about 2 minutes.
- Season with salt and pepper flakes; set aside.
- Combine cream cheese, mayo, and milk in a bowl.
- Add spinach, 3 T parmesan, tarragon, lemon juice, Worcestershire, scallions, and seasonings.
- Toss crumbs with 2 T Parmesan, salt, and pepper to taste in a small bowl.
- Stuff mushrooms, placing 2 or 3 shrimp pieces in each cap.
- Top with a generous tsp of cream cheese mixture, sprinkle with crumbs, then bake until heated through and topping is golden, about 8 minutes.
- Serve immediately.
Nutrition Facts : Calories 71.3, Fat 4.4, SaturatedFat 1.4, Cholesterol 34.2, Sodium 87.9, Carbohydrate 2.8, Fiber 0.5, Sugar 0.5, Protein 5.5
SHRIMP ROCKEFELLER STUFFED MUSHROOMS
Steps:
- Preheat oven to 425 degrees. Remove and discard stems from mushrooms. Arrange on baking sheet stem side up, sprinkle with salt and roast 10 min. Flip caps over and roast 5 more minutes. Remove but leave oven on. Sauté shrimp in 1 tablespoon olive oil over medium heat just until pink, about 2 minutes. Season with salt and pepper and set aside. Combine cream cheese, mayo, milk, spinach, Parmesan, salt & pepper in a small bowl. Stuff mushrooms and place 2-3 shrimp pieces in each cap topping with cream cheese mixture. Sprinkle with bread crumbs and bake about 8 minutes. Serve hot.
FIVE-INGREDIENT GRILLED SHRIMP-STUFFED MUSHROOMS
Stuffed mushrooms can be much more than bite-size hors d'oeuvres at cocktail parties-they can also be a delicious entree. Portobello mushrooms stuffed with shrimp are a low-fat, protein-packed seafood dinner option containing potassium, iron and zinc. The meatiness of the mushroom paired with shrimp is a new take on surf-and-turf, with the added benefit of 15 vitamins, minerals and beneficial plant compounds. Round out this meal with slices of French bread brushed with olive oil and grilled. Or serve the patties in 100 percent whole-grain buns along with sliced avocado.
Provided by Michelle Dudash
Categories appetizer
Time 30m
Yield 4 servings
Number Of Ingredients 9
Steps:
- Preheat grill to medium, about 350 to 400 degrees F.
- Rinse the tops of the mushrooms briefly under running water, rubbing off any debris, and pat dry. Gently remove the gills with a spoon (the gills are edible, but their dark shade can muck up the color of the filling). Pluck off the stems, trim the bottom of the stems, and reserve. Trim the rims of the mushrooms with kitchen shears, for a straighter edge. Reserve scraps. Place mushroom caps on a plate.
- Slice finely slice enough of the green scallion tops to equal 2 tablespoons and reserve for garnish. Place the remaining white and green scallion parts in a large food processor and pulse to chop. Add the mushroom stems and scraps, shrimp, lemon zest and juice, and freshly ground black pepper to taste. Pulse until the shrimp is nearly ground, with some small pieces remaining.
- Brush the mushroom tops with oil, turn them over, then sprinkle lightly with salt and pepper. Divide the shrimp mixture equally among the mushrooms and smooth with the back of a spoon. Sprinkle with salt.
- Lightly oil the area of the grill that you will be using. Grill the stuffed mushrooms until the shrimp centers turn white and firm when pressed gently and the mushrooms are tender, about 10 to 12 minutes. Allow the mushrooms to rest a few minutes before serving. Sprinkle with sliced scallions and serve with lemon wedges.
SHRIMP STUFFED MUSHROOMS
This is a wonderful dish that can be served with almost any main course. These mushrooms stuffed with shrimp and topped with melted Cheddar cheese go really will with Italian food. I love them!
Provided by Tony Anderson
Categories Appetizers and Snacks Vegetable Mushrooms Stuffed Mushroom Recipes
Time 25m
Yield 10
Number Of Ingredients 5
Steps:
- Preheat oven to 425 degrees F (220 degrees C). Lightly grease a medium baking dish.
- Remove stems from mushrooms. Finely chop stems, and set aside. Arrange caps cavity side up in the baking dish.
- In a medium bowl, mix mushroom stems, cooked baby shrimp, crushed bacon flavored crackers and cream cheese.
- Stuff mushroom caps generously with the mushroom stem mixture. Top with sharp Cheddar cheese.
- Bake in the preheated oven 8 to 10 minutes, or until cheese is melted and lightly browned.
Nutrition Facts : Calories 190.8 calories, Carbohydrate 7.5 g, Cholesterol 83.2 mg, Fat 12.5 g, Fiber 1 g, Protein 13.2 g, SaturatedFat 6.8 g, Sodium 213.7 mg, Sugar 1.9 g
SHRIMP, SPINACH AND CHEESE STUFFED MUSHROOMS
This makes my mouth water. From the Nov. 26, 2006 edition of the Dallas Morning News which received it from Executive chef Blythe Beck, Hector's on Henderson restaurant in Dallas.
Provided by ThatSouthernBelle
Categories Vegetable
Time 25m
Yield 18 Mushrooms, 6 serving(s)
Number Of Ingredients 7
Steps:
- Heat oil in a large sauté pan over low heat.
- Add garlic and cook, stirring, until fragrant but not browned.
- Add shrimp, spinach, cheese and lemon juice.
- Fold the mixture over and over until spinach cooks down evenly and cheese is melted.
- Stuff mushroom caps with shrimp-cheese mixture.
- Place on a rimmed baking sheet and bake for 10 to 15 minutes, or until cheese is bubbling.
SHRIMP-STUFFED MUSHROOMS
We enjoy these yummy mushrooms every Christmas and when we have company for dinner. With bits of shrimp in the stuffing, they really stand out from other recipes. -Jacqui Beal, Dallas, Oregon
Provided by Taste of Home
Categories Appetizers
Time 1h
Yield 2 dozen.
Number Of Ingredients 12
Steps:
- Preheat oven to 350°. Remove stems from mushrooms; chop enough stems to measure 3/4 cup, discard remaining stems. Place mushroom caps in a foil-lined 15x10x1-in. baking pan, stem side up. Bake 10 minutes. , Meanwhile, in a large skillet, heat butter over medium-high heat. Add red pepper, onion, garlic, Italian seasoning, salt and chopped stems; cook and stir 2-3 minutes or until tender. Add cream cheese; cook and stir until melted. Stir in shrimp and bread crumbs., Drain liquid from caps; fill with shrimp mixture. Sprinkle with Parmesan cheese. Bake 15-20 minutes longer or until mushrooms are tender and filling is heated through. If desired, sprinkle with parsley.
Nutrition Facts :
CRAB OR SHRIMP STUFFED MUSHROOMS
Heavenly seasoned with creamy, sweet, roasted garlic. Don't skimp on the garlic. The bulb will mellow and sweeten after it is roasted. This can be made with crab,shrimp or both. Made for RSC #14 but could submit only 3.
Provided by Rita1652
Categories Crab
Time 40m
Yield 10 serving(s)
Number Of Ingredients 14
Steps:
- Heat oil in heavy large skillet over medium-high heat. Add onion and celery. Saute until softens, about 5 minutes. Add cream cheese to soften.
- Place in a medium bowl; mix in shrimp and or crab meat, garlic, lemon juice, thyme, paprika, and panko. Season filling to taste with salt and pepper. Arrange mushrooms, rounded side down, on oiled baking sheet. Generously mound filling in mushrooms.
- Sprinkle cheese.
- Preheat oven to 350°F Bake mushrooms until tender about 20 minutes. Serve hot.
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