Red Lobster Crab Stuffed Mushrooms Recipe 375 Food

CRAB AND LOBSTER STUFFED MUSHROOMS

Steps:

• Preheat the oven to 375 degrees F (190 degrees C). Brush a large baking sheet with about 1/4 cup of melted butter. Arrange mushroom caps in a single layer over the baking sheet.
• In a medium bowl, mix together the crushed croutons, remaining 1/2 cup butter, shredded cheese, crabmeat, lobster and garlic. Spoon into mushroom caps where the stems used to be.
• Bake for 10 to 12 minutes in the preheated oven, or until lightly browned on the top. Sprinkle with additional cheese if desired, and serve hot!

RED LOBSTER CRAB STUFFED MUSHROOMS RECIPE - (3.7/5)

Steps:

• Preheat oven to 400 degrees F. Saute celery, onion, and pepper in butter for 2 minutes, transfer to a plate and cool in the refrigerator. While vegetables cool, wash mushrooms and remove stems. Set caps to the side and finely chop half of the stems. Discard the other half of the stems or use elsewhere. Combine the sauteed vegetables, chopped mushroom stems, and all other ingredients (except cheese slices) and mix well. Place mushroom caps in individual buttered casseroles or baking dishes. Spoon 1 teaspoon of stuffing into each mushroom. Cover with sliced cheese. Bake in oven for 12-15 minutes until cheese is lightly browned.

RED LOBSTER CRAB STUFFED MUSHROOMS

Steps:

• Preheat oven to 400deg F.
• Wash mushrooms and remove stems.
• Set caps aside, and chop half of the stems.
• Saute chopped mushroom stems,celery, onion and pepper in butter for 2 minutes.
• Transfer to a plate and cool in refrigerator.
• Combine sauteed vegetables and all other ingredients (except cheese slices) and mix well.
• Place mushroom caps in a sprayed or buttered baking pan stem side up.
• Spoon 1 tsp stuffing into each mushroom cap.
• Cover with a piece of sliced cheese.
• Bake for 12-15 minutes until cheese is lightly brown.

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).

RED LOBSTER'S CRAB STUFFED MUSHROOMS

Steps:

• Preheat oven to 400 degrees.
• Saute celery, onion, and pepper in butter for 2 minutes, transfer to a plate and cool in the refrigerator.
• While vegetables cool, wash mushrooms and remove stems.
• Set caps to the side and finely chop half of the stems.
• Discard the other half of the stems or use elsewhere.
• Combine the sauteed vegetables, chopped mushroom stems, and all other ingredients (except cheese slices) and mix well.
• Place mushroom caps in individual buttered casseroles or baking dishes (about 6 caps each).
• Spoon 1 teaspoon of stuffing into each mushroom.
• Cover with sliced cheese.
• Bake in oven for 12 to 15 minutes until cheese is lightly browned.

CRAB STUFFED PORTABELLA MUSHROOMS

Steps:

• In small bowl, combine crabmeat, breadcrumbs, hot pepper sauce, garlic powder, milk, parsley, egg, salt and pepper. Stir to blend well. Set aside.
• Wipe tops of mushrooms with soft damp cloth or paper towel.
• Mound ¼ of mixture onto inside of each mushroom cap.
• Place mushroom caps into large frypan. Pour wine into frypan. Bring to boil. Reduce heat. Simmer, uncovered, 12 - 15 minutes or until tender.
• Transfer mushrooms to baking sheet. Sprinkle with Parmesan cheese.
• Bake at 375F 15 - 18 minutes or until Parmesan cheese is lightly browned.
• Cut into quarters. Serve immediately.

CRAB STUFFED MUSHROOMS II

Steps:

• Marinate mushrooms in Italian dressing; drain.
• Combine crabmeat, a half-cup of breadcrumbs, eggs, mayonnaise, onion and lemon juice.
• Fill mushrooms.
• Top with remaining breadcrumbs; bake at 375 for 15 minutes.
• Yields 20 appetizers or 4 main course servings.

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.

LIGHT CHEESY CRAB STUFFED MUSHROOMS

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.

FAST & EASY CRAB STUFFED MUSHROOMS

Steps:

• Wash mushrooms& remove stems.
• Brush caps with melted butter& place upside-down in a buttered baking dish.
• Chop stems and set aside.
• Drain crabmeat, remove any undesirable elements.
• Flake crabmeat so it goes a long way.
• In a saucepan, melt 1 T.
• of butter.
• Add garlic, shallots& mushroom stems.
• Heat until shallots turn transparent.
• Leave shallots& mushrooms in the saucepan and Prepare Stovetop stuffing mix according to the directions& add water chestnuts.
• When stuffing is done, add crabmeat.
• Mix well.
• Top mushrooms with crabmeat mixture.
• Sprinkle mushrooms with parmesan cheese and drizzle melted butter onto each.
• Bake in a 375° oven for 15 minutes until cheese is melted and has turned golden.
• Crab Mixture can be prepared ahead of time and refrigerated.