CHEESY CRAB DRESSING STUFFED MUSHROOMS
We recently had an appetizer at a restaurant that used a 4 cheese shredded blend to stuff small to medium portobello mushrooms, that were so good! That got ideas floating across the table, hubby started it: What if you added crab meat? Then the idea got rolling full force between us! Make a light dressing/stuffing, nothing...
Provided by Carol Reams
Categories Seafood
Time 1h
Number Of Ingredients 7
Steps:
- 1. Open the 3 cans of crab meat, using the lids to drain off the liquid in each can. The crab meat is very fine, so press down on the opened tin lid, and drain quickly what you can of the liquid without letting the crab meat fall out. Dump what is left in a medium mixing bowl with the remainder of liquid.
- 2. Slice/chop one stalk of celery, I sliced mine about 1/8th inch thick, then cut up each slice about the same width. Add to bowl with the crab meat. Mix it around with a long tined dinner fork.
- 3. Crack the jumbo egg, or very large, large egg, or two medium eggs into the bowl. Mix that in with the long tined fork.
- 4. Add the bag of shredded cheese [if you have an 8oz package of other cheese blend than the 7.5oz Sargento's 4 State Cheddar blend I found at Sweetbay as a new product, it's okay.]
- 5. Add your preferred amount of fresh ground black pepper, or canned black pepper. Start adding by degrees the Italian seasoned bread crumbs. Stir after adding with the long tined fork. I think I used about 1C of the seasoned bread crumbs. You want to soak up the liquid in the bowl so the mixture is still damp, but will hold together so you can add generous tablespoons full to the underside of your large mushroom caps to divide the mixture evenly according to size of large mushroom cap. Use your hand to gently pack the dressing onto the mushroom cap and make the sides of the dressing patty neat around the edge of the mushroom cap.
- 6. I placed my mushroom caps in a large glass rectangular baking pan, ungreased, that the stuffed mushroom caps fit in [a bigger than 13x9, but could have fit them in the 13x9 glass baking dish]. Covered with foil. Baked at 350 degrees for 30 minutes. Removed foil, and let finish baking uncovered another 15 minutes.
- 7. Let stand 5 minutes, then you can get the cooked stuffed mushroom caps out without breaking them.
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
I have always loved the stuffed mushrooms from Red Lobster so I created my own version which I have enjoyed even more!
Provided by Diane in Nebraska
Categories Crab
Time 55m
Yield 24 mushrooms
Number Of Ingredients 16
Steps:
- Spray a 9x12-inch glass baking dish with cooking spray.
- Use an additional baking dish if needed.
- Drizzle olive oil or butter in the bottom of the baking dish.
- 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, SOFT bread crumbs (fresh bread frozen and then shredded), parsley, red and black pepper, and garlic salt.
- Mix well and then stir in egg and mayonnaise.
- Use a small cookie scoop to mound filling onto each mushroom cap.
- Melt butter and mix in garlic salt and drizzle over the filled mushrooms.
- Mound a generous portion of the shredded parmesan cheese on top of each filled mushroom. Note: For softer, melted cheese, you may want to use mozzarella cheese or brick cheese for the topping.
- Bake for 20 to 25 minutes at 425°F.
- Best served hot.
- Can be prepared ahead, refrigerated and then baked just before serving (add 7-10 minutes additional baking time).
LIGHT CHEESY CRAB STUFFED MUSHROOMS
Make and share this Light Cheesy Crab Stuffed Mushrooms recipe from Food.com.
Provided by jenpalombi
Categories Lunch/Snacks
Time 15m
Yield 12 stuffed mushrooms
Number Of Ingredients 8
Steps:
- Preheat oven to 375 degrees.
- Wipe mushrooms clean with a damp paper towel and then dry them. Place with the rounded sides down on a baking dish sprayed lightly with nonstick spray.
- Combine all other ingredients and stir until well mixed. Evenly distribute crab mixture among the mushroom caps.
- Place in the oven for 10 - 12 minutes, until hot.
Nutrition Facts : Calories 9.8, Fat 0.1, Cholesterol 2.1, Sodium 42.4, Carbohydrate 0.9, Fiber 0.2, Sugar 0.5, Protein 1.5
CRAB STUFFED CREAM CHEESE MUSHROOMS
Make and share this Crab Stuffed Cream Cheese Mushrooms recipe from Food.com.
Provided by ballhpa
Categories Crab
Time 1h25m
Yield 24 serving(s)
Number Of Ingredients 16
Steps:
- Spray a 9x12-inch glass baking dish with cooking spray.
- Use an additional baking dish if needed.
- Drizzle olive oil or butter in the bottom of the baking dish.
- 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 crumbs, parsley, red and black pepper, and garlic salt.
- Mix well and then stir in egg and Cream Cheese.
- Use a small cookie scoop to mound filling onto each mushroom cap.
- Melt butter and mix in garlic salt and drizzle over the filled mushrooms.
- Mound a Mozzarella Cheese over.
- Bake for 20 to 25 minutes at 425°F
- Best served hot.
- Can be prepared ahead, refrigerated and then baked just before serving (add 7-10 minutes additional baking time).
Nutrition Facts : Calories 159.2, Fat 13.1, SaturatedFat 6.9, Cholesterol 46.4, Sodium 312.9, Carbohydrate 2.6, Fiber 0.3, Sugar 0.7, Protein 8.2
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
SIMPLY THE BEST CRAB STUFFED MUSHROOMS
I've been playing around with stuffed mushrooms for quite awhile and finally I've made one that everyone loves.
Provided by Norelllaura1
Categories Crab
Time 20m
Yield 12-15 serving(s)
Number Of Ingredients 13
Steps:
- Preheat oven to 375°F.
- Melt butter in a medium skillet over medium heat and sauté onion and celery until soft. Add wine, seasonings, lemon juice and crabmeat; simmer about 3 minutes.
- Add cream and shredded cheese; cook until cheese melts. Add breadcrumbs and stir well.
- Spoon mixture into mushroom caps and top with slices of cheese.
- Bake 12-15 minutes or until cheese is lightly browned.
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