Unstuffed Mushrooms N Melba Crackers Recipes

PERFECT CRAB-STUFFED MUSHROOMS

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.

CRACKER-STUFFED MUSHROOMS

Steps:

• Preheat oven to 400°F. Remove stems from mushrooms; finely chop 1/4 cup of the stems. Discard remaining stems or cover and refrigerate for another use. Melt margarine in large skillet on medium heat. Add chopped stems, onions and peppers; cook and stir until tender. Stir in crumbs and basil.
• Spoon crumb mixture evenly into mushroom caps; place on baking sheet.
• Bake 15 minutes or until heated through.

ULTIMATE STUFFED MUSHROOMS

Steps:

• Heat oven to 400°F.
• Remove stems from mushrooms. Finely chop enough stems to measure 1/4 cup. Discard remaining stems or refrigerate for another use.
• Melt butter in large skillet on medium heat. Add chopped stems, onions and peppers; cook and stir 5 min. or until tender. Stir in cracker crumbs, cheese and seasoning; spoon into mushroom caps. Place on baking sheet.
• Bake 15 min. or until heated through.

WILD MUSHROOM CRACKERS

Steps:

• Preheat oven to 350 degrees. In the bowl of an electric mixer fitted with the paddle attachment, mix butter and goat cheese on medium until well combined. Add flour, mushroom powder, and pepper; mix until just combined and crumbly. Scrape down sides of the bowl, and add the milk. Mix on low speed until the dough comes together; it should be quite stiff.
• Divide dough into thirds. Wrap two pieces in plastic wrap; set aside. On a lightly floured work surface, roll out third piece to 1/8 inch thick. Cut dough with a 2-inch cookie or biscuit cutter, arrange on a baking sheet, and prick each with a fork once or twice. Sprinkle with salt, and bake for 15 to 20 minutes or until the crackers start to brown.
• Remove from oven; let cool on a wire rack. Repeat with remaining dough, rerolling scraps once. Serve when cool, or store in airtight container for up to 1 week.