Microwave Crab Stuffed Mushrooms Food

MICROWAVE CRAB-STUFFED MUSHROOMS

Steps:

• * Reserve stems to use in soup. Combine scallions and margarine in 2-cup measure. Microwave on High 2 minutes; stir in crabmeat, parsley, horseradish, garlic and pepper sauce. Stir well. Place half the mushrooms, stemmed sides up, in a 9" pie plate. Fill each mushroom cap with 1 tsp. crab mixture. Microwave on High 3-4 minutes, turning plate once. Remove mushrooms to serving plate; repeat with remaining mushrooms and filling. Let stand 2-3 minutes before serving. To garnish, sprinkle with ground red pepper.

CRAB STUFFED MUSHROOMS

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

EASY CRAB STUFFED MUSHROOMS (MICROWAVE)

Steps:

• 1. In a mixing bowl combine softened cream cheese with shredded crab meat. Everyone has their own taste as to how much crab to add. I just make sure there is more cream cheese than crab.
• 2. Add lemon pepper to taste. In my experience more is better so don't be shy with it. Taste it as you go and remember you can always add more.
• 3. Stuff each individual mushroom cap and place in a microwave safe glass baking dish making sure the size of the dish will fit in your microwave.
• 4. Place several pats of butter evenly in the bottom of the baking dish. Depending on the size of the dish as to how many pats of butter. You don't want them swimming in butter but want them moist while cooking and the butter adds flavor. I average about 6 or so.
• 5. Cover the dish with Saran Wrap and place in the microwave.
• 6. Cook on high. The time will vary for each microwave. I usually start out with about 4-5 minutes and add minutes as I go if needed. Get a feel for how your microwave cooks them and be sure not to overcook. You don't want the cheese mixture to cook over into the pan.
• 7. That is all there is to it. Enjoy!!!
• 8. Note: This mixture is fantastic to use as a wonton filler as well!
• 9. Note: These are excellent as they are but you can add other ingredients to suit your taste such as crumbled bacon, etc. If you add onion go sparingly so as not to drown out the taste of the crab. Once cooked in the microwave you could add your choice of shredded cheese on top and pop them in the oven on a low broil to melt the cheese.

EASY & DELICIOUS CRAB STUFFED MUSHROOMS

Steps:

• Wash and take the stems out of the mushrooms,set aside.
• Combine green onions,garlic,margarine,cream cheese, and seasoning in a bowl and microwave on high for 1 min, stir, microwave again for 1 minute.
• Stir and add crab, mushrooms and parmesan.
• At this point, the mixture should be fairly thick,(and not too buttery, you'll be able to tell if you see it on the edges of the bowl -- if you see 'too much' add some bread crumbs for a better outcome) You want a thick porridge like consistency at this point.
• You could now store this mixture or if you had stuffed the mushrooms -- they can be refrigerated and heated and served the next day.
• Stuff mushroom caps and top with additional sprinkle of bread crumbs and/or cheese, if desired.
• Heat at 375 for 10-20 mins, or until bubbling hot.
• Let rest for about 5-10 mins coz the fillings are gonna be HOT!
• The reason this recipe is so easy is because steps can be done ahead of time and it's still turns out delicious every single time we do this. Oh -- and it's SOOOO versatile -- got one ingredient but not other? -- change it -- it's still great :).

SIMPLY THE BEST CRAB STUFFED MUSHROOMS

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.

CRAB-STUFFED MUSHROOMS

Steps:

• Combine scallions and margarine in 2-cup measure. Microwave on High 2 minutes;
• stir in crabmeat, parsley, horseradish, garlic and pepper sauce. Stir well.
• Place half the mushrooms, stemmed sides up, in a 9" pie plate. Fill each mushroom cap with 1 t. crab mixture. Microwave on High 3-4 minutes, turning plate once
• . Remove mushrooms to serving plate; repeat with remaining mushrooms and filling. Let stand 2-3 minutes before serving.
• To garnish, sprinkle with ground red pepper.

BAKED CRAB-STUFFED MUSHROOMS

Steps:

• Preheat oven to 350.
• Remove stems from mushrooms, place caps open end up in a 9 x 13 baking dish.
• Very finely chop mushroom stems.
• Sauté stems, green pepper and onion in 4 tablespoons butter until translucent (not browned), use more butter if needed.
• And seasoning and sauté for 1 more minute.
• Gently stir in crab, mayonnaise and breadcrumbs, over a low heat, bring to a slight boil for 1 minute.
• Scoop mixture into mushroom caps.
• Pour melted butter over caps.
• Bake for 25 minutes.
• Serve as is or with lemon wedges.

CRAB STUFFED MUSHROOMS

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).