SURF 'N EARTH
Provided by Food Network Kitchen
Time 1h15m
Yield 16 mushrooms
Number Of Ingredients 14
Steps:
- Make the garlic butter: Pulse the garlic in a food processor until chopped. Add the butter, lemon zest, lemon juice, parsley, 1 teaspoon salt and 1/2 teaspoon pepper; pulse until smooth. Chill at least 30 minutes.
- Prepare the mushrooms: Preheat the oven to 400 degrees F. Toss the mushrooms with 1 tablespoon olive oil and season with salt. Fill each mushroom with 1 heaping teaspoon of the garlic butter (reserve the remaining garlic butter for the crab filling). Arrange the mushrooms snugly in a baking dish and bake until tender, about 15 minutes.
- Meanwhile, heat the remaining 1 tablespoon olive oil in a skillet over medium heat. Add the shallot and crabmeat; cook until the shallot is soft, about 3 minutes. Stir in the wine and cook until slightly reduced, about 1 minute. Stir in the reserved garlic butter (about 1/3 cup) until melted. Season with salt and pepper. Remove from the heat and push the crab mixture to one side of the skillet; let any excess juices collect.
- Remove the mushrooms from the oven and preheat the broiler. Stuff the mushrooms with the crab mixture. Toss the panko with the juices in the skillet; sprinkle over the mushrooms. Broil until golden, about 2 minutes. Squeeze lemon wedges on top.
MOUTH-WATERING STUFFED MUSHROOMS
These delicious mushrooms taste just like restaurant-style stuffed mushrooms and are my guy's absolute favorite.
Provided by Angie Gorkoff
Categories Appetizers and Snacks Vegetable Mushrooms Stuffed Mushroom Recipes
Time 45m
Yield 12
Number Of Ingredients 8
Steps:
- Preheat oven to 350 degrees F (175 degrees C). Spray a baking sheet with cooking spray. Clean mushrooms with a damp paper towel. Carefully break off stems. Chop stems extremely fine, discarding tough end of stems.
- Heat oil in a large skillet over medium heat. Add garlic and chopped mushroom stems to the skillet. Fry until any moisture has disappeared, taking care not to burn garlic. Set aside to cool.
- When garlic and mushroom mixture is no longer hot, stir in cream cheese, Parmesan cheese, black pepper, onion powder and cayenne pepper. Mixture should be very thick. Using a little spoon, fill each mushroom cap with a generous amount of stuffing. Arrange the mushroom caps on prepared cookie sheet.
- Bake for 20 minutes in the preheated oven, or until the mushrooms are piping hot and liquid starts to form under caps.
Nutrition Facts : Calories 87.8 calories, Carbohydrate 1.5 g, Cholesterol 22 mg, Fat 8.2 g, Fiber 0.2 g, Protein 2.7 g, SaturatedFat 4.5 g, Sodium 81.8 mg, Sugar 0.4 g
SURF AND TURF STUFFED MUSHROOMS
Crab meat from the sea plus spinach and mushrooms from the land combine with four cheeses to make these delicious mushrooms. Use 10-12 large mushrooms for a meal or 20-24 small ones as appetizers.
Provided by BearsFanJeff
Categories Crab
Time 45m
Yield 10-12 mushrooms
Number Of Ingredients 11
Steps:
- Remove stems from mushrooms. Scoop out insides to form a shell.
- Thaw and drain spinach.
- In a medium bowl, mix spinach, red onions, garlic powder and olive oil.
- Add all four cheeses and bread crumbs. Mix until thoroughly combined.
- Tear crab meat into pieces. Gently fold crab into spinach and cheese mixture.
- Spoon into mushrooms and mound generously on top.
- Bake on a cookie sheet at 350 degrees for 20-25 minutes.
- Serve and enjoy!
"SURF AND TURF" BEEF TENDERLOIN WITH MUSHROOM AND ASPARAGUS RAGOUT AND LOBSTER MASHED POTATOES
Steps:
- Heat the olive oil in heavy, large skillet over high heat. Sprinkle the beef with salt and pepper. Sear the beef in the skillet for 3 to 4 minutes on each side. Remove from the skillet and let rest. Add the butter and mushrooms to the same skillet and saute until the mushrooms are browned, about 4 minutes. Then, add the shallots, garlic and thyme, and saute for 2 minutes. Add the Beef Reduction to the mushrooms and bring to a boil. Reduce the heat to medium-high and simmer until slightly thickened, about 5 minutes. Add the asparagus and parsley. Season with salt and pepper. Divide the Lobster Mashed Potatoes among 4 plates. Arrange the beef fillets on the top of the potatoes. Spoon the mushroom and asparagus ragout over the beef and serve.
- Preheat the oven to 450 degrees F. Brush a heavy, large roasting pan with olive oil. Place the shank pieces in the prepared pan. Scatter the carrots and onions around the shanks. Roast until the meat is brown, about 25 minutes. Transfer the meat and vegetables to a heavy, large saucepan. Place the roasting pan over medium heat. Add the red wine and stir 1 minute, scraping up any browned bits, and then add to the meat and vegetables. Add the beef broth, 4 cups water and thyme sprigs. Bring to a boil, reduce the heat to medium and simmer until the liquid is reduced to 2 cups, about 3 hours. Strain the broth. Chill uncovered until cool, then cover and keep chilled.
- Cook the lobster in a large saucepan of boiling salted water until just opaque in the center, about 7 minutes. Transfer the lobster to a work surface and cool slightly. Remove the lobster meat from the shell. Cut the meat into 1-inch pieces. Bring 1/3 cup milk to a simmer in a medium saucepan. Add the lobster meat and set aside. Add the potatoes to a large pot of cold, salted water and bring to a boil. Cook until the potatoes are tender, about 20 minutes. Drain the potatoes, return to the pot and mash. Add the butter and the remaining milk. Mix together well. Add the lobster mixture to the mashed potatoes. Season the potatoes with salt and pepper.
SHRIMP-STUFFED MUSHROOMS
Make and share this Shrimp-Stuffed Mushrooms recipe from Food.com.
Provided by spatchcock
Categories Lunch/Snacks
Time 25m
Yield 4-6 serving(s)
Number Of Ingredients 9
Steps:
- Remove the stems from the mushrooms, trim and discard the tough ends, and chop the stems finely.
- Heat the oil in a skillet over moderate heat and saute the mushroom stems and celery for 5 minutes.
- Add the remaining ingredients and saute 1 minute.
- Spoon the shrimp mixture into the mushroom caps and place on a lightly greased baking sheet.
- Cook under a preheated broiler until the tops are golden brown, about 8 minutes.
Nutrition Facts : Calories 94.8, Fat 4.3, SaturatedFat 0.7, Cholesterol 32.6, Sodium 90, Carbohydrate 7.7, Fiber 1, Sugar 1.6, Protein 7.1
SURF AND TURF SALAD
I came up with this recipe as a healthy way to have surf and turf. It has everything you love about surf and turf in a nutritious and filling salad.
Provided by katdi
Categories Crab
Time 30m
Yield 2 serving(s)
Number Of Ingredients 17
Steps:
- Mix all marinade ingredients together in dish you will be marinating steak inches Make sure you taste before adding raw steak and season to your liking.Marinade steak at least four hours.
- Broil steak 3-4 inches from element for 6-8 minutes per side or until desired doneness. While steak is cooking combine all your vegetables and imitation crab in a big bowl.
- Remove from oven and let rest 5 minutes. Cut steak on diaganol into this strips. Arrange on top of salad.
- Top with your favourite fat free salad dressing. I use Kraft fat free Ranch.
Nutrition Facts : Calories 324.4, Fat 6.1, SaturatedFat 1.8, Cholesterol 76.5, Sodium 971, Carbohydrate 31.6, Fiber 5.2, Sugar 9.9, Protein 38.2
PORK CHOPS WITH SAVORY MUSHROOM STUFFING
Make and share this Pork Chops With Savory Mushroom Stuffing recipe from Food.com.
Provided by figaro8895
Categories Pork
Time 35m
Yield 4 serving(s)
Number Of Ingredients 8
Steps:
- For stuffing, in a large skillet, heat oil over medium heat. Add green onion and cook for 1 minute. Stir in mushrooms, rosemary, salt, and pepper. Cook and stir for 2 to 3 minutes more or until mushrooms are tender. Remove from heat.
- Trim fat from chops. make a pocket in each chop by cutting from fat side almost to, but not through, the opposite side. Spoon stuffing into pockets in chops. If necessary, secure with wooden toothpicks.
- Brush chops with Worcestershire sauce. Season chops lightly with additional salt and pepper. Grill chops on the rack of an uncovered grill directly over medium heat about 20 minutes or until juices run clear, turning once halfway through cooking. To serve, remove toothpicks.
Nutrition Facts : Calories 323.7, Fat 15.3, SaturatedFat 4.9, Cholesterol 124, Sodium 192.9, Carbohydrate 2.9, Fiber 0.8, Sugar 1.6, Protein 41.8
SEAFOOD STUFFED MUSHROOMS
A crab, shrimp and cream cheese filling nestled in mushrooms caps. They go together like the sea and the land, so hand them out at your next party!
Provided by Sydney Lara
Categories Appetizers and Snacks Vegetable Mushrooms Stuffed Mushroom Recipes
Time 1h30m
Yield 24
Number Of Ingredients 8
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.
Nutrition Facts : Calories 89.7 calories, Carbohydrate 4 g, Cholesterol 28.7 mg, Fat 6.8 g, Fiber 0.6 g, Protein 4.1 g, SaturatedFat 4.1 g, Sodium 307.4 mg, Sugar 1.1 g
NEW YEAR'S SURF 'N' TURF
A mild mushroom sauce pulls together this pleasing pairing of tender steaks and firm shrimp.
Provided by Taste of Home
Categories Dinner
Time 35m
Yield 8 servings.
Number Of Ingredients 11
Steps:
- In a large skillet, saute the mushrooms, onion and 1 teaspoon garlic in 2 tablespoons oil and 2 tablespoons butter until tender. Add wine or broth; cook and stir for 1 minute. Stir in the parsley, basil and browning sauce if desired. Remove from the skillet; keep warm., In the same skillet, cook steaks in 2 tablespoons oil and 2 tablespoons butter over medium heat for 5-8 minutes on each side or until meat reaches desired doneness (for medium-rare, a thermometer should read 135°; medium, 140°; medium-well, 145°). Return mushroom mixture to the pan; heat through., Meanwhile, in another skillet, combine the remaining butter and oil. Add the shrimp and remaining garlic; cook and stir until shrimp turn pink. Serve with the steaks.
Nutrition Facts :
SEAFOOD-STUFFED MUSHROOMS
Ever since I found this recipe in a magazine years ago, these seafood-stuffed morsels have been making my family and friends merry every Christmas.
Provided by Taste of Home
Categories Appetizers
Time 40m
Yield 3 dozen.
Number Of Ingredients 11
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.
Nutrition Facts : Calories 61 calories, Fat 5g fat (2g saturated fat), Cholesterol 13mg cholesterol, Sodium 104mg sodium, Carbohydrate 2g carbohydrate (1g sugars, Fiber 0 fiber), Protein 2g protein.
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