Cook Mushrooms Recipes Recipe Box Recipe For Deviled

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DEVILED HAM-STUFFED MUSHROOMS



Deviled Ham-Stuffed Mushrooms image

This is a quick and easy appetizer to impress just about anyone.

Provided by Jennifer Fisher

Categories     Stuffed Mushrooms

Time 25m

Yield 20

Number Of Ingredients 7

1 (8 ounce) package cream cheese, softened
1 (4.25 ounce) can deviled ham spread
½ (1 ounce) package dry onion soup mix
1 dash Worcestershire sauce
1 pinch curry powder
40 medium mushrooms, stems removed
¼ cup shredded Parmesan cheese, or to taste

Steps:

  • Set an oven rack about 6 inches from the heat source and preheat the oven's broiler. Line a baking sheet with foil.
  • Mix cream cheese, deviled ham, onion soup mix, Worcestershire, and curry powder together in a bowl until well blended.
  • Stuff each mushroom with cream cheese mixture and place on the baking sheet with the stuffing facing up. Sprinkle with Parmesan cheese.
  • Broil in the preheated oven until cheese is nicely melted, 3 to 5 minutes.

Nutrition Facts : Calories 69.3 calories, Carbohydrate 2.1 g, Cholesterol 16.1 mg, Fat 5.7 g, Fiber 0.4 g, Protein 3.2 g, SaturatedFat 3.2 g, Sodium 155.1 mg, Sugar 0.7 g

MUSHROOM DEVILED EGGS



Mushroom Deviled Eggs image

Our Russian family has been making these for years. It is always a dish at our dinner parties and holiday dinners. I could eat these forever!!! Great for people that love mushrooms, mayo, and eggs. Leftover mixtures can be mixed into rice or even eaten with bread, soup, etc.

Provided by Miss Nina

Categories     Onions

Time 42m

Yield 1/2 egg, 12 serving(s)

Number Of Ingredients 7

6 large eggs
2 cups portabella mushrooms
1 medium onion (any kind)
1 1/2 tablespoons mayonnaise
1 -2 sprig fresh cilantro (optional)
1 teaspoon salt
1 teaspoon pepper

Steps:

  • Boil the eggs in salt for about 12 minutes and set aside when finished.
  • Meanwhile, start to cut up the mushrooms into small pieces. (about the size of mini m&m's), but don't make them too small because when you cook them on the skillet they will get smaller.
  • Heat up a 10 inch skillet on med-high heat with some vegetable or olive oil, & throw the cut up mushrooms on there.
  • While that's starting to cook, mince the onion and throw it in with the mushrooms after about 7 minutes. (the mushrooms cook longer and you don't want to burn the onion).
  • Sprinkle that mixture with the salt and pepper. Stir around.
  • Cook for about 13 minutes or when the look and the smell of the mixture tells you that the food is cooked thoroughly. Some describe the mushrooms done when they "pop" off of the skillet.
  • While that is cooking, take the shells off of the eggs, slice them in half, and take the yolks out carefully. (keep half of the yolks).
  • When the mushroom/onion mixture is done, place it from the skillet into a separate bowl and mix in 1 tbsp of mayo (or more if you want) and half of the yolks.
  • Stuff each half of each egg with the mixture.
  • Place a little more mayo on top of each half of each egg and top with cilantro for garnish.

Nutrition Facts : Calories 51.9, Fat 3.1, SaturatedFat 0.9, Cholesterol 106.2, Sodium 243.1, Carbohydrate 2.4, Fiber 0.4, Sugar 1, Protein 3.6

DEVILED CRAB STUFFED MUSHROOMS RECIPE



Deviled Crab Stuffed Mushrooms Recipe image

Provided by á-174942

Number Of Ingredients 10

1 pound backfin crabmeat
1 medium onion minced
3 tablespoons butter or margarine
1 can cheddar cheese soup
1 teaspoon dry mustard
1 tablespoon parsley flakes
12 teaspoons nutmeg
1 egg beaten
30 medium mushroom caps
Bread crumbs

Steps:

  • Break up crabmeat into chunks and set aside. Cook onion in butter or margarine until tender. Remove from heat and stir in cheddar cheese soup, dry mustard, parsley flakes and nutmeg. Blend thoroughly and add beaten egg. Heat over low heat, stirring constantly until it starts to boil. Remove from heat and stir in crabmeat. Remove stems from mushrooms, rinse and pat mushrooms caps dry. Stuff the caps and arrange in baking dish and sprinkle with bread crumbs. Bake in heated oven at 400 degrees for about 30 minutes. Use large mushrooms caps for main course, medium caps for hors d'oeuvres. This recipe yields ?? servings.

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