EASY CRAB STUFFED MUSHROOMS
Crab Stuffed Mushrooms are the perfect easy appetizer to serve at your next party. They are simple to make, but impressive enough to serve guests.
Provided by Rachel Farnsworth
Categories Appetizer
Time 20m
Number Of Ingredients 11
Steps:
- Preheat oven to 375 degrees F. Remove stems from mushrooms and place the caps into a lightly greased 9x13 pan.
- Place lump crab meat into a large mixing bowl. Pour lemon juice over the top. Add in panko bread crumbs and stir together. Pour melted butter over mixture and add in parmesan cheese, dijon mustard, horseradish, garlic powder, and onion powder.
- Scoop spoonfuls of crab mixture and place into the mushroom caps to fill all of them.
- Bake in the preheated 375 degree oven for 15-20 minutes, or until mushrooms are tender. Remove from oven and serve while hot. Garnish with chopped parsley, if desired.
SIMPLY THE BEST CRAB STUFFED MUSHROOMS
I've been playing around with stuffed mushrooms for quite awhile and finally I've made one that everyone loves.
Provided by Norelllaura1
Categories Crab
Time 20m
Yield 12-15 serving(s)
Number Of Ingredients 13
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.
PERFECT CRAB-STUFFED MUSHROOMS
These little goodies are the perfect addition to your next holiday gathering or even the perfect appetizer to serve before a cozy dinner at home. Everyone will be dazzled by every delicious bite (they won't be able to keep their hands off of them!) You can smile while you think of how easy they were to toss together! And the best part - I usually end up with leftover stuffing, which freezes beautifully until the next carry-in!
Provided by Lisa Felton Nash
Categories Appetizers and Snacks Vegetable Mushrooms Stuffed Mushroom Recipes
Time 40m
Yield 6
Number Of Ingredients 12
Steps:
- Preheat oven to 400 degrees F (200 degrees C).
- Melt 2 tablespoons butter in a skillet; cook and stir green onion until softened, about 2 minutes. Transfer green onion to a bowl. Stir in crabmeat, bread crumbs, 1/4 cup Monterey Jack cheese, egg, lemon juice, and dill weed until well mixed.
- Pour 1/2 cup melted butter in a 9x13-inch baking dish; turn mushroom caps in butter to coat. Fill mushroom caps with the crab mixture and sprinkle with remaining 1/2 cup Monterey Jack cheese. Pour white wine into baking dish.
- Bake in preheated oven until cheese is melted and lightly brown, 15 to 20 minutes.
Nutrition Facts : Calories 329.1 calories, Carbohydrate 11.1 g, Cholesterol 111.5 mg, Fat 25.4 g, Fiber 1.6 g, Protein 14.5 g, SaturatedFat 15.3 g, Sodium 381.2 mg, Sugar 2.7 g
CRAB STUFFED MUSHROOMS
This tasty appetizer seasoned with thyme, oregano, and savory. Choose good sized mushrooms, about 2 inches across. When cleaning mushrooms, don't run them under water. They are like little sponges, and will absorb it; just wipe them clean with a damp towel. The filling can be made with fresh, canned, or imitation crabmeat. If using canned, be sure to rinse it first.
Provided by Wilma Scott
Categories Appetizers and Snacks Vegetable Mushrooms Stuffed Mushroom Recipes
Time 40m
Yield 6
Number Of Ingredients 11
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
Nutrition Facts : Calories 167.1 calories, Carbohydrate 4.2 g, Cholesterol 39.2 mg, Fat 12.1 g, Fiber 1.2 g, Protein 11.7 g, SaturatedFat 2.6 g, Sodium 274.6 mg, Sugar 1.7 g
FAVORITE CRAB-STUFFED MUSHROOMS
When my brother arrives at family gatherings, the first thing he asks is whether or not I brought this appetizer!
Provided by Taste of Home
Categories Appetizers
Time 55m
Yield 4 dozen.
Number Of Ingredients 13
Steps:
- In a large saucepan, melt 1 tablespoon butter. Stir in flour until smooth. Gradually stir in milk. Bring to a boil over medium heat; cook and stir for 2 minutes or until thickened. Reduce heat; stir in the bread cubes, Worcestershire sauce and onion. , Remove from the heat; cool to room temperature. Stir in the mayonnaise, lemon juice, salt and pepper; set aside. Remove and chop the mushroom stems; set caps aside. , In a large skillet, saute chopped mushrooms and crab in the remaining butter. Using a slotted spoon, transfer to sauce. Stuff 1 tablespoonful crab mixture into each mushroom cap. , Place on a greased baking sheet; sprinkle with paprika. Bake at 400° for 25-30 minutes or until mushrooms are tender.
Nutrition Facts :
BEST EVER CRAB STUFFED MUSHROOMS!
Amazing appetizer... I've made this several times, and everyone always loves it!! Give it a try... you won't be disappointed.
Provided by teabags
Categories Crab
Time 20m
Yield 24 serving(s)
Number Of Ingredients 9
Steps:
- Mix all ingredients.
- Fill each washed mushroom cap.
- Place in glass baking dish.
- Add enough water to cover bottom of dish.
- Bake at 350 until hot through.
Nutrition Facts : Calories 39.3, Fat 2.5, SaturatedFat 1.4, Cholesterol 11.1, Sodium 127.4, Carbohydrate 1, Fiber 0.2, Sugar 0.4, Protein 3.6
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