Crab And Cheese Stuffed Mushrooms Recipes

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.

CRABMEAT-STUFFED MUSHROOMS

Steps:

• Heat oven to 350°F.
• Remove mushroom stems; chop enough stems to measure 1/3 cup. Discard remaining stems. Place mushroom caps, rounded sides down, in single layer in shallow baking dish.
• Melt 1 Tbsp. butter in medium skillet on medium heat. Add onions and chopped mushrooms; cook 3 to 5 min. or until mushrooms are tender, stirring frequently. Stir in bread crumbs. Spoon into medium bowl. Add cream cheese; mix well. Stir in crabmeat.
• Melt remaining butter; brush onto mushroom caps. Fill with cream cheese mixture.
• Bake 18 to 20 min. or until heated through.

CRAB AND LOBSTER STUFFED MUSHROOMS

Steps:

• Preheat the oven to 375 degrees F (190 degrees C). Brush a large baking sheet with about 1/4 cup of melted butter. Arrange mushroom caps in a single layer over the baking sheet.
• In a medium bowl, mix together the crushed croutons, remaining 1/2 cup butter, shredded cheese, crabmeat, lobster and garlic. Spoon into mushroom caps where the stems used to be.
• Bake for 10 to 12 minutes in the preheated oven, or until lightly browned on the top. Sprinkle with additional cheese if desired, and serve hot!

CRAB STUFFED CREAM CHEESE MUSHROOMS

Steps:

• Spray a 9x12-inch glass baking dish with cooking spray.
• Use an additional baking dish if needed.
• Drizzle olive oil or butter in the bottom of the baking dish.
• Wipe mushrooms with a damp paper towel to clean.
• Remove stems, set aside caps and chop stems to add to filling.
• In a medium bowl, mix crabmeat, chopped mushroom stems, onion, dry mustard, 1 cup parmesan cheese, bread crumbs, parsley, red and black pepper, and garlic salt.
• Mix well and then stir in egg and Cream Cheese.
• Use a small cookie scoop to mound filling onto each mushroom cap.
• Melt butter and mix in garlic salt and drizzle over the filled mushrooms.
• Mound a Mozzarella Cheese over.
• Bake for 20 to 25 minutes at 425°F
• Best served hot.
• Can be prepared ahead, refrigerated and then baked just before serving (add 7-10 minutes additional baking time).

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.

CRAB AND CHEESE STUFFED MUSHROOMS

Steps:

• soften cream cheese to room temperature.
• mix crab meat and cream cheese together.
• add 1/2 cup mozzerella cheese mix together.
• pull stems off mushrooms and save for something else.
• stuff mushrooms with cheese mixture.
• put 2 tbsp olive oil in baking dish.
• place mushrooms in dish
• put remaining 1 1/2 cup mozzerella on top of mushrooms.
• drizzle remaining tbsp olive oil on top.
• bake 25 minutes at 350 degrees.

CRAB AND BLUE CHEESE MUSHROOMS

Steps:

• Remove mushroom stems and finely chop; set caps aside. In a large skillet, saute chopped mushrooms and onions in butter for 5-7 minutes or until tender. Remove from the heat. Stir in the crab, bread crumbs, blue cheese, parsley and salt. Spoon into mushroom caps. , Place on an ungreased baking sheet. Bake at 450° for 8-10 minutes or until heated through.

CRAB STUFFED MUSHROOMS II

Steps:

• Preheat oven to 400 degrees F (200 degrees C).
• Remove stems from the mushrooms, retaining the caps. Chop the stems. In a medium saucepan, melt the butter. Brush the mushroom caps with melted butter.
• In the remaining butter, cook and stir the chopped mushroom stems and onions until tender. Gradually mix the cream cheese and mustard into the saucepan. Continue stirring until smooth. Stir in the crabmeat, water chestnuts and pimentos. Heat until warm.
• Stuff the mushroom caps with the crabmeat mixture. Sprinkle the stuffed caps with Parmesan cheese. In a shallow pan, bake the caps at 400 degrees for 10 to 15 minutes or until hot.

CREOLE CRAB-STUFFED MUSHROOMS

Steps:

• Preheat the oven to 350 degrees F (175 degrees C). Grease a 9x13-inch pan with butter.
• Wash mushrooms and remove stems. Scrape out mushroom caps to make an ample "bowl" for the filling.
• Mix cream cheese, 1 cup Colby-Jack cheese, green onions, seafood seasoning, Creole seasoning, and garlic powder together until thoroughly combined. Crumble in crabmeat, making sure there are no large chunks so the consistency works well for stuffing. Mix in bread crumbs.
• Start forming a ball of stuffing and place it in a mushroom cap, making the mushroom cap form-fit the ball. The stuffing should be ample so the mushroom cap wraps around the bottom half of the ball. Repeat to stuff remaining mushrooms, then transfer into the prepared baking dish. Sprinkle remaining Colby-Jack on top, smoothing it down so it sticks to the stuffing.
• Bake in the preheated oven for 10 minutes. Turn on the broiler and broil until cheese is bubbly, about 3 minutes. Remove from the oven and let sit for 10 minutes before serving.

CRAB STUFFED MUSHROOMS

Steps:

• Wash and remove stems from mushroom caps.
• Chop the stems, and saute them, along with the onion in the margarine.
• Saute until the onion softens.
• Remove fromo heat.
• Let sit for about 5 minutes.
• Add remaining ingredients to onion mixture.
• Stuff the mushroom caps with the mixture.
• You may top with Parmesan cheese if desired.
• Place under broiler, watching closely, until stuffing bubbles.

BRIE AND CRAB STUFFED MUSHROOMS

Steps:

• Preheat oven to 350ºF.
• Place mushroom caps on a cookie sheet. Brush caps with some of the butter and sprinkle with garlic salt.
• In a skillet, saute the mushroom stems with onion, Worcestershire sauce using the remaining butter.
• In a bowl, mix crabmeat and mayonnaise. Fill caps with mushroom and onion mixture. Top with crabmeat and Brie.
• Bake for 10 minutes or until mushrooms are tender and cheese is melted.