CRAB-STUFFED PORTOBELLOS
Fans of portobello mushrooms will want to make these delectable treats filled with a tasty blend of crabmeat, cheese and sweet red pepper again and again. -Pat Ford, Southampton, Pennsylvania
Provided by Taste of Home
Categories Dinner
Time 25m
Yield 2 servings.
Number Of Ingredients 7
Steps:
- Remove and discard stems from mushrooms. Place caps on a greased baking sheet. Combine oil and garlic; brush over mushrooms. Broil 4-6 in. from the heat for 4-5 minutes or until tender. , In a small bowl, combine crab and mayonnaise. Place a red pepper half on each mushroom; top with crab mixture. Broil for 2-3 minutes or until heated through. Top with cheese; broil 1-2 minutes longer or until cheese is melted.
Nutrition Facts : Calories 414 calories, Fat 30g fat (8g saturated fat), Cholesterol 103mg cholesterol, Sodium 1014mg sodium, Carbohydrate 7g carbohydrate (4g sugars, Fiber 1g fiber), Protein 25g protein.
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).
CRAB STUFFED MUSHROOMS
Crab Dip Stuffed Mushrooms are the ultimate delicious appetiser for any occasion! SUPER delicious, this simple recipe makes mushrooms taste so good!
Provided by Karina
Categories Appetizer
Time 35m
Number Of Ingredients 13
Steps:
- Preheat the oven to 375°F (175°C). Lightly grease a large baking sheet with cooking oil spray.
- Wipe mushrooms clean with damp paper towel. Remove stems and scoop out gills. Discard.
- Arrange mushrooms on baking sheet. Lightly spray mushrooms with olive oil spray; set aside.
- In a large bowl combine crab meat, 1/3 cup Panko crumbs, parmesan, mayo, cream cheese, garlic, green onions, herbs, salt and pepper.
- Stuff each mushroom cap generously with the crab dip (about 1 - 1 /2 tablespoons per mushroom).
- Combine oil and remaining Panko crumbs until evenly coated. Sprinkle the panko mixture over the tops of the mushrooms.
- Serve immediately.
- Bake for 18 minutes or until edges become golden, then broil (or grill) for a further 2 minutes until golden all over with crispy tops. Serve immediately.
Nutrition Facts : Calories 59 kcal, Carbohydrate 4 g, Protein 4 g, Fat 3 g, SaturatedFat 2 g, Cholesterol 13 mg, Sodium 239 mg, Fiber 1 g, Sugar 1 g, ServingSize 1 serving
CRAB STUFFED MUSHROOMS
A one bite delight!
Provided by Jessica Strayer
Categories Seafood Appetizers
Time 45m
Number Of Ingredients 9
Steps:
- 1. Arrange mushroom caps on a medium baking sheet, bottoms up. Chop and reserve mushroom stems.
- 2. Prepare chicken flavored dry stuffing mix according to package directions.
- 3. Preheat oven to 350 degrees F (175 degrees C).
- 4. In a medium saucepan over medium heat, melt butter.
- 5. Mix in garlic and cook until tender, about 5 minutes.
- 6. In a medium bowl, mix together reserved mushroom stems, prepared dry stuffing mix, cream cheese and imitation crabmeat.
- 7. Liberally stuff mushrooms with the mixture. Drizzle with the butter and garlic. Season with salt, pepper, garlic powder and crushed red pepper.
- 8. Bake uncovered in the preheated oven 10 to 12 minutes, or until stuffing is lightly browned.
CRISPY CRAB STUFFED MUSHROOMS
Provided by Food Network Kitchen
Yield 24 stuffed mushrooms
Number Of Ingredients 0
Steps:
- Preheat the oven to 425 degrees F. Remove the stems from 24 large cremini mushrooms.
- Wipe the caps clean with a damp paper towel, then toss with 2 tablespoons olive oil and season with salt. Arrange on a baking sheet.
- Finely crush 20 butter crackers (such as Ritz); mix with 2 tablespoons melted butter. Melt 2 more tablespoons butter in a skillet over medium heat. Add 1/2 cup each finely chopped celery and red bell pepper; cook until softened, 5 minutes. Add 1 chopped garlic clove; cook 1 minute. Combine 4 ounces cream cheese and 2 tablespoons mayonnaise in a large bowl; add 1/2 cup chopped scallions, 1/4 cup each grated parmesan, cracker crumbs and chopped parsley, the zest and juice of 1 lemon, the celery mixture and 8 ounces lump crabmeat. Divide among the mushroom caps and sprinkle with the remaining cracker crumbs.
- Bake 12 to 15 minutes, then broil until golden. Let cool 5 minutes, then remove from the baking sheet.
SAVORY CRAB STUFFED MUSHROOMS
Baked mushroom caps filled with a deliciously cheesy crabmeat mixture. Serve hot with lemon wedges.
Provided by lavaun
Categories Appetizers and Snacks Vegetable Mushrooms Stuffed Mushroom Recipes
Time 45m
Yield 8
Number Of Ingredients 11
Steps:
- Preheat oven to 400 degrees F (200 degrees C). Prepare a 9x13 inch baking dish with 3 tablespoons butter.
- Remove stems from mushrooms. Set aside caps. Finely chop stems.
- Melt 2 tablespoons butter in a medium saucepan over medium heat. Stir in the chopped stems and green onions and cook until soft, about 3 minutes. Remove saucepan from heat. Stir in lemon juice, crabmeat, soft bread crumbs, egg, dill weed and 1/4 cup Monterey Jack cheese. Thoroughly blend the mixture.
- Place mushroom caps in the buttered pan, and stir until caps are coated with the butter. Arrange caps cavity side up, and stuff cavities generously with the green onion and crabmeat mixture. Top with remaining Monterey Jack cheese. Pour wine into the pan around the mushrooms.
- Bake uncovered in the preheated oven 15 to 20 minutes, until cheese is melted and lightly browned. Serve warm.
Nutrition Facts : Calories 176.4 calories, Carbohydrate 7.3 g, Cholesterol 64.6 mg, Fat 11.8 g, Fiber 0.9 g, Protein 9.8 g, SaturatedFat 6.9 g, Sodium 233.3 mg, Sugar 1.5 g
CRAB STUFFED MUSHROOMS
With a delicious creamy crab filling, these Crab Stuffed Mushrooms are the BEST! Great for dinner parties, or even a light lunch or dinner!
Provided by Jessica Formicola
Categories Appetizer
Time 27m
Number Of Ingredients 12
Steps:
- Preheat oven to 350 degrees.
- In a small bowl, combine cream cheese, mayonnaise, cheddar cheese, Worcestershire sauce, garlic powder, onion powder, Kosher salt and white pepper. Mix until well combined. You can use an electric mixer or stand mixer for this portion.
- Fold in crab meat.
- Fill each mushroom cap with a heaping portion of crab filling.
- Top each with a pinch of panko bread crumbs, tapping them down into the filling to stick.
- Bake for 12-13 minutes or until panko start to brown.
- Remove and top with chopped scallions or chives. Serve hot.
- If you've tried this recipe, come back and let us know how it was in the comments and ratings!
Nutrition Facts : Calories 52 kcal, Carbohydrate 2 g, Protein 2 g, Fat 4 g, SaturatedFat 2 g, Cholesterol 11 mg, Sodium 167 mg, Fiber 1 g, Sugar 1 g, ServingSize 1 serving
CRAB STUFFED MUSHROOM CAPS W/ TARRAGON HOLLANDAISE
Steps:
- Sauce: Fill bottom of sauce pan with enough water to coat about 2 inches. Bring to boil then remove from heat. Place glass mixing bowl over boiling water making sure the bottom does not touch the water, and whisk together butter, old bay, tarragon, and Sherry. In a small mixing bowl, whisk together egg yolks and water until fluffy. Then slowly temper eggs by whisking a little of the hot butter mixture. Then slowly poor egg mixture into glass bowl and whisk until you have created a thick emulsification that has the texture of a soft pudding. Then finish by whisking in lemon juice and more Old Bay if desired. You must work fast, or the mixture will not emulsify properly, and you must continuously whisk the eggs so they do not begin to scrabble. Mushrooms: Preheat oven to 350 degrees. Whisk together everything except butter, crabmeat and mushrooms. Gently fold in crabmeat being very careful not to break any lumps of crabmeat. Coat both side of mushroom with butter and fill with crab mixture. Place on a baking sheet and top with hollandaise sauce. Bake in oven for 15 minutes.
CRAB CAKE STUFFED MUSHROOMS
These tender mushrooms with their crispy golden topping are always popular at parties! The crab filling is a delicious special occasion treat. Serve them while they're warm. -Nancy Aiello, Bloomery, West Virginia
Provided by Taste of Home
Categories Appetizers
Time 35m
Yield 1-1/2 dozen.
Number Of Ingredients 7
Steps:
- Remove stems from mushrooms (discard stems or save for another use); set caps aside., In a small bowl, combine the crab, mayonnaise, bread crumbs, cheese and garlic. Stuff into mushroom caps. Place on a greased baking sheet., Bake at 400° until mushrooms are tender, 20-25 minutes. If desired, sprinkle with parsley.
Nutrition Facts : Calories 51 calories, Fat 4g fat (1g saturated fat), Cholesterol 10mg cholesterol, Sodium 81mg sodium, Carbohydrate 2g carbohydrate (0 sugars, Fiber 0 fiber), Protein 3g protein.
EASY CRAB STUFFED MUSHROOMS
Crab Stuffed Mushrooms are the perfect easy appetizer to serve at your next party. They are simple to make, but impressive enough to serve guests.
Provided by Rachel Farnsworth
Categories Appetizer
Time 20m
Number Of Ingredients 11
Steps:
- Preheat oven to 375 degrees F. Remove stems from mushrooms and place the caps into a lightly greased 9x13 pan.
- Place lump crab meat into a large mixing bowl. Pour lemon juice over the top. Add in panko bread crumbs and stir together. Pour melted butter over mixture and add in parmesan cheese, dijon mustard, horseradish, garlic powder, and onion powder.
- Scoop spoonfuls of crab mixture and place into the mushroom caps to fill all of them.
- Bake in the preheated 375 degree oven for 15-20 minutes, or until mushrooms are tender. Remove from oven and serve while hot. Garnish with chopped parsley, if desired.
EASY CRAB STUFFED MUSHROOMS
This recipe is full of wonderful flavors and textures, stuffed full of crab meat, piquante peppers, and herbs and spices. They make a great holiday or dinner party starter!
Provided by Erren Hart
Categories Appetizer
Time 30m
Number Of Ingredients 11
Steps:
- Preheat oven to 350F
- Mix all of the filling ingredients in a bowl and then fill the mushrooms with mounds of filling.
- Sprinkle evenly with the Parmesan cheese.
- Bake 20-30 until golden brown.
Nutrition Facts : Calories 30 kcal, Carbohydrate 1 g, Protein 1 g, Fat 2 g, Cholesterol 2 mg, Sodium 52 mg, ServingSize 1 serving
CRAB STUFFED MUSHROOM CAPS
No one can believe that this recipe is low fat and I get lots of request for it. It is fast, easy and can be made up ahead of time. I got this recipe from the Looneyspoons series
Provided by Abby Girl
Categories Crab
Time 30m
Yield 16 stuffed mushrooms
Number Of Ingredients 12
Steps:
- Wash mushrooms and pat dry with paper towels. Pull out stems and mince all or most of the stems to make up 1 cup. Set aside.
- Heat olive oil in a medium skillet over medium heat. Add minced stems and onions. Cook and stir until vegetables are tender, about 3 - 4 minutes. Be careful not to burn them.
- In a medium bowl, combine mushroom onion mixture with all regaining ingredients. Using a teaspoon, stuff mushrooms with filling, mounding on top.
- Arrange stuffed mushrooms in a single layer in a shallow baking pan. Bake at 400 for 15 minutes. Let sit for 5 - 10 minutes to cool. Serve hot or at room temperature.
Nutrition Facts : Calories 22.4, Fat 0.8, SaturatedFat 0.2, Cholesterol 16.5, Sodium 113.4, Carbohydrate 1.4, Fiber 0.3, Sugar 0.4, Protein 2.5
CRAB-STUFFED MUSHROOMS
"Mushroom caps plump with crabmeat make a wonderful appetizer for entertaining," suggests Tonya Farmer, Iowa City, Iowa. She suggests using the recipe as a light entree, served on salad greens or with pasta.
Provided by Taste of Home
Categories Appetizers
Time 40m
Yield 2-1/2 dozen.
Number Of Ingredients 11
Steps:
- Preheat oven to 400°. In a large bowl, combine the first seven ingredients. Fold in crabmeat; set aside., Remove and discard mushroom stems. Brush inside of mushroom caps with oil. Spoon 1-2 teaspoons of crab mixture into each cap; sprinkle with Parmesan cheese. , Place in a 15x10x1-in. baking pan coated with cooking spray. Bake until mushrooms are tender and filling is lightly browned, 15-20 minutes.
Nutrition Facts : Calories 24 calories, Fat 1g fat (0 saturated fat), Cholesterol 6mg cholesterol, Sodium 72mg sodium, Carbohydrate 1g carbohydrate (0 sugars, Fiber 0 fiber), Protein 2g protein.
CRABMEAT STUFFED PORTOBELLO MUSHROOM CAPS
Provided by Food Network
Categories appetizer
Time 1h45m
Yield 4 appetizer portions
Number Of Ingredients 12
Steps:
- Preheat the oven to 400 degrees F.
- Peel the brown skin from the tops of the mushrooms to reveal the cream colored under skin. Toss the mushroom caps with the 2 tablespoons of the olive oil and season with 1 teaspoon of salt and 1/2 teaspoon of pepper. Place the caps on an aluminum foil lined baking sheet, stem-end up, and roast in the oven until well roasted and browned, about 35 to 40 minutes. Remove from the oven and cool for 10 minutes.
- Set a 1-quart saucepan over medium heat and add the butter to the pan. Once the butter is melted, about 1 minute, add the onions and saute until translucent, about 3 minutes. Sprinkle the flour into the pan and stir to form a roux. Continue to cook the roux for 2 to 3 minutes before adding the milk. Bring the milk to a boil and reduce to a simmer, season with the remaining 1/4 teaspoon of salt, 1/4 teaspoon of white pepper and the nutmeg.
- Cook the bechamel sauce for 5 minutes before removing from the heat. Allow the mixture to cool slightly before folding in the crabmeat and cheese. Combine the bread crumbs with the remaining tablespoon of olive oil.
- Spoon 1/3 cup of the bechamel over each mushroom cap and sprinkle 1 teaspoon of the bread crumb mixture over each stuffed mushroom. Place in the oven and roast until the bechamel is bubbling and lightly browned on the edges, about 8 to 10 minutes. Serve immediately.
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