Creole Stuffed Mushrooms Food

CREOLE SEAFOOD STUFFED MUSHROOMS

Steps:

• Preheat the oven to 350 F. Pull out the stems of the mushrooms and chop them fine.
• Heat a medium frying pan over medium heat. Add the butter, then the mushroom stems, garlic, and onions and saute until the red onion is soft and translucent. Season with Creole seasoning.
• Add the cream cheese and stir until melted, then stir in the seafood, a bit of jalapeno and the quinoa (or bread crumbs). Taste and add more creole seasoning and/or jalapeno to your own liking.
• Use a spoon to fill each mushroom cap generously with the seafood stuffing. Set on a rimmed baking dish and sprinkle with the shredded cheese. Bake at 350 F. for about 15 minutes. Serve and enjoy hot!

CREOLE CRAB-STUFFED MUSHROOMS

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.

SHRIMP-STUFFED MUSHROOMS

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.