Seafood Stuffed Mushrooms Weight Watchers

THE BEST SEAFOOD STUFFED MUSHROOMS

Steps:

• Preheat oven to 400 degrees F (200 degrees C). Line a baking sheet with aluminum foil.
• Place cream cheese, egg yolk, 1 tablespoon bread crumbs, green onion, lemon juice, Worcestershire sauce, garlic powder, salt, and pepper in the bowl of a mixer. Mix until smooth and evenly blended. Fold in the snow crab and shrimp. Stuff the mushrooms with this mixture, and press into the remaining bread crumbs to coat. Place onto baking sheet stuffing-side-up once coated.
• Bake in preheated oven until the mushrooms have softened slightly, 12 to 14 minutes. Set oven to Broil, and broil mushrooms for a few minutes until the tops are golden and bubbly.

SEAFOOD STUFFED MUSHROOMS

Steps:

• Saute celery, onion and garlic in margarine or butter until they start to soften.
• Add pollock and cook for about 8 minutes.
• Add Shrimp and cook for 2-3 minutes, then drain all but about 2-3 tbs of liquid from the pan.
• Stir in bouillon granules, cayenne pepper and black pepper, croutons and bread crumbs.
• Fold in crab meat and cook for 1-2 minutes, then remove from heat.
• Place mushroom caps in a shallow baking dish, gill side up. Place 1 tbs warm stuffing mix in each cap.
• Pour alfredo sauce over mushrooms and then sprinkle with parmesan cheese.
• Place mushrooms under broiler for 8 minutes or until brown on top.

SEAFOOD STUFFED MUSHROOMS

Steps:

• Preheat oven to 425 degrees F. BBQ or boil all seafood: lobster 5 to 10 minutes, shrimp 3 to 5 minutes, crab 3 minutes. Remove shells from the seafood and chop. Chop all seafood and set aside. Mix together Ritz cracker crumbs, Hungarian pepper, salt and pepper and set aside. Carefully remove the stems from the mushrooms, chop finely and set aside. Add olive oil to a saute pan and add garlic. After 1 minute, add the chopped green pepper and onion. Continue to saute for 2 to 3 minutes. Add chopped mushroom stems and saute until cooked. Saute over medium heat until the mixture is reduced. Add the seafood mixture and mix well. Remove from the heat and stir in the Ritz crumb mixture. In a separate bowl blend the egg and water. Add the egg/water mixture to the pan and mix well. Stuff each mushroom cap with a small portion of the seafood mixture. Brush with melted butter and top with cheese. Bake for 15 to 20 minutes, or until cheese is melted.

SEAFOOD-STUFFED MUSHROOMS

Steps:

• Remove stems from mushrooms; set caps aside. Finely chop stems. In a skillet, melt 1/4 cup butter; saute stems and onions until tender. , In a bowl, combine crab and lemon juice. Add onion mixture, mayonnaise, parsley, Worcestershire sauce, salt and pepper; mix well. Stuff into mushroom caps; sprinkle with Parmesan cheese. , Place in a greased 15x10x1-in. baking pan. Melt remaining butter; drizzle over mushrooms. Bake, uncovered, at 350° for 20-25 minutes or until heated through. Serve warm.

STUFFED MICROWAVE MUSHROOMS

Steps:

• Melt butter in a bowl (one minute on FULL power).
• Remove stems from mushrooms and chop the stems finely. Add breadcrumbs to the melted butter and stir. Combine chopped stems and spring onions to this mixture.
• Place filling into the mushroom caps and top with grated cheese. Please Note: If filling becomes stiff and hard to handle soften in Microwave oven for 30 seconds.
• Place mushrooms in a circle on a flat serving dish and microwave on HIGH/FULL POWER for 3-4 minutes or until just soft.
• Serve as a side dish or as an entree.

STUFFED MUSHROOMS - WW STYLE

Steps:

• Unwrap cheeses and place in microwave for 30sec to minute to soften.
• Combine together crumbs, mushroom stems and cheese.
• Take spoonfuls and fill mushroom caps. Place mushroom caps filling side up on UNGREASED cookie sheet.
• Cook 20 min at 400 degrees Farenheit or until stuffing is lightly browned on top.
• Let cool, then serve. Mushrooms will be juicy.

WEIGHT WATCHERS SAVORY STUFFED MUSHROOMS (5 POINTS)

Steps:

• Preheat oven to 425°F Spray large rimmed baking pan with non-stick spray.
• Heat oil in large nonstick skillet over medium-high heat. Add shallots and cook, stirring frequently, until softened about 3 minutes. Add half of spinach and 3 tbsp of water. Cook, stirring occasionally, just until spinach wilts, about 4 minutes. Add remaining spinach and cook, stirring frequently just until wilted and liquid evaporates, about 2 minutes. Remove skillet from heat. Stir in bread crumbs, ham, and pine nuts.
• Place mushroom caps in baking pan, gill sides up. Fill caps evenly with spinach mixture, mounding it slightly. Add remaining 1/4 cup water to baking pan. Bake until mushrooms are tender and filling is hot, about 25 minutes.

SEAFOOD STUFFED MUSHROOMS

Steps:

• In a medium bowl combine the cream cheese, green onions, crab, shrimp, dip mix, garlic powder, salt and pepper. Mix all together and chill mixture for about 1 hour. Spoon mixture into clean mushroom caps to stuff and serve.

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.

SEAFOOD STUFFED MUSHROOM CAPS

Steps:

• Saute the mushroom caps in 1 tbsp butter and splash of wine till softened slightly and water has leached from the mushrooms.
• Puree rest of ingredients in food processor till well blended.
• Pipe the mixture into caps.
• Heat in the oven till done.
• About 15 minutes at 350.
• Sprinkle with parmessan and parsley if desired.