Crab And Bacon Stuffed Mushrooms Recipes

BACON WRAPPED CRAB STUFFED MUSHROOMS

Steps:

• Preheat the oven to 425 degrees F. Line a baking sheet with a silpat mat or parchment paper and set aside.
• Wash the mushrooms and pop out the stems. Chop the stems finely. In a large non-stick frying pan over medium heat, saute the onions until softened. Add the garlic and the chopped mushroom stems and season with salt and pepper. Continue to cook for 3-4 minutes until the onions have browned and the mushrooms have released their liquid. Remove from the heat and set aside.
• In a large bowl, mix together the cream cheese and the egg yolk until well combined. Stir in the parmesan cheese and the crab meat. Add the onion mixture and stir well. If the mixture is really soft, place the bowl in the fridge for 5-10 minutes to allow it to firm up before filling the mushrooms.
• Scoop the filling into the mushroom caps and place them on the baking sheet. Fill them up as full as you can, it can be heaped up a bit. If you're using bacon, take half a piece of bacon and lay it across the top of the filled mushroom cap and wrap the ends around, setting it down on the baking sheet on top of the ends to hold them in place. Repeat with the other mushrooms.
• Bake for 20-25 minutes or until the bacon is as well cooked as you would like. Let them cool slightly before eating.

CRISPY CRAB STUFFED MUSHROOMS

Steps:

• Preheat the oven to 425 degrees F. Remove the stems from 24 large cremini mushrooms.
• Wipe the caps clean with a damp paper towel, then toss with 2 tablespoons olive oil and season with salt. Arrange on a baking sheet.
• Finely crush 20 butter crackers (such as Ritz); mix with 2 tablespoons melted butter. Melt 2 more tablespoons butter in a skillet over medium heat. Add 1/2 cup each finely chopped celery and red bell pepper; cook until softened, 5 minutes. Add 1 chopped garlic clove; cook 1 minute. Combine 4 ounces cream cheese and 2 tablespoons mayonnaise in a large bowl; add 1/2 cup chopped scallions, 1/4 cup each grated parmesan, cracker crumbs and chopped parsley, the zest and juice of 1 lemon, the celery mixture and 8 ounces lump crabmeat. Divide among the mushroom caps and sprinkle with the remaining cracker crumbs.
• Bake 12 to 15 minutes, then broil until golden. Let cool 5 minutes, then remove from the baking sheet.

CRAB AND BACON STUFFED MUSHROOMS

Steps:

• Preheat oven to 350 degrees F. Spray a medium size baking sheet with cooking oil and set aside.
• Wash mushroom caps well and remove the stems, place mushrooms on the baking sheet bottom side up.
• Combine the cream cheese, crab, shredded cheese, chopped bacon in a mixing bowl. Place a spoonful of the mixture in each mushroom.
• Bake 18-20 minutes

BLUE CHEESE AND BACON STUFFED MUSHROOMS

Steps:

• Remove stems from mushrooms and set caps aside; discard stems or save for another use. In a small bowl, combine the cream cheese, blue cheese, onions, garlic and 1/4 cup bacon bits. Stuff into mushroom caps, a scant tablespoonful in each., Place in a greased 15x10x1-in. baking pan. Sprinkle with remaining bacon bits. Bake, uncovered, at 375° for 18-22 minutes or until mushrooms are tender.

PERFECT CRAB-STUFFED MUSHROOMS

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.

BACON STUFFED MUSHROOMS

Steps:

• Preheat oven to 375 degrees F (190 degrees C).
• Place bacon in a large skillet and cook over medium-high heat, turning occasionally, until evenly browned, about 10 minutes. Transfer bacon slices to paper towels, reserving bacon drippings in the skillet. Crumble bacon when cooled.
• Remove stems from mushrooms and set stems aside. Place mushrooms, hollow sides up, on a baking sheet; brush the insides with melted butter.
• Chop mushroom stems; cook and stir chopped stems, black olives, green onion, and crumbled bacon in the bacon drippings over medium heat until mushroom stems release their liquid, about 5 minutes. Add garlic, salt, black pepper, and cayenne pepper; stir to coat.
• Tilt the skillet slightly; move vegetable-bacon mixture to one side, allowing the bacon drippings to pool to the other side. Whisk flour into bacon drippings until smooth and paste-like; slowly stir in milk until gravy is smooth. Mix vegetable-bacon mixture into the gravy. Add American cheese and Parmesan cheese; cook and stir until cheeses melt, about 5 minutes. Spoon filling into mushroom caps.
• Bake in the preheated oven until mushrooms are tender and filling is lightly browned, about 20 minutes. Remove mushrooms from baking sheet and cool on platter for 2 minutes before serving.

STUFFED MUSHROOMS WITH CRAB

Steps:

• Clean and stem mushrooms.
• Chop stems and sautee with minced onion and garlic salt in 2 tsp butter.
• Mix bread crumbs with butter to moisten.
• Mix in crab meat and stem mix.
• Fold together.
• Stuff mushrooms.
• Bake 25-30 minutes at 350 degrees.

BACON-STUFFED MUSHROOMS

Steps:

• Preheat broiler. Mix cream cheese and garlic powder. Stir in bacon and green onion., Place mushrooms in an ungreased 15x10x1-in. pan, stem side up. Fill with cream cheese mixture. Broil 4-6 in. from heat until heated through, 4-6 minutes.