Crab Fresh Basil Stuffed Mushrooms Recipes

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PERFECT CRAB-STUFFED MUSHROOMS



Perfect Crab-Stuffed Mushrooms image

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

2 tablespoons butter
2 tablespoons minced green onion
1 cup cooked crabmeat, finely chopped
½ cup dry bread crumbs
¼ cup shredded Monterey Jack cheese
1 egg, beaten
1 teaspoon lemon juice
½ teaspoon dried dill weed
½ cup butter, melted
1 ½ pounds fresh button mushrooms, stems removed
½ cup shredded Monterey Jack cheese
¼ cup dry white wine

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



Crab Stuffed Mushrooms image

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

1 pound fresh mushrooms
7 ounces crabmeat
5 green onions, thinly sliced
¼ teaspoon dried thyme
¼ teaspoon dried oregano
¼ teaspoon ground savory
ground black pepper to taste
¼ cup grated Parmesan cheese
⅓ cup mayonnaise
3 tablespoons grated Parmesan cheese
¼ teaspoon paprika

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

CRAB & FRESH BASIL STUFFED MUSHROOMS



Crab & Fresh Basil Stuffed Mushrooms image

A wonderful tasting and attractive hors d'oeuvre that can easily be made ahead of time, to be baked later. I sampled these at a friends art opening and had to have the recipe. Everyone was raving over how good they were and could not believe that she hadn't hired someone to make them.

Provided by NcMysteryShopper

Categories     Crab

Time 35m

Yield 8-10 serving(s)

Number Of Ingredients 13

3 cups monterey jack cheese, shredded (about 3/4 pound)
1/2 cup plain breadcrumbs
1/8 teaspoon kosher salt
2 green onions, sliced thin
2 teaspoons fresh basil, finely chopped
12 drops Tabasco sauce
2 tablespoons dry white wine
2 tablespoons fresh lemon juice
1 small garlic clove, crushed
1 large egg, lightly beaten
1 lb fresh crabmeat (canned crab meat can be used, but i recommend fresh crab)
48 medium button mushrooms
cooking oil

Steps:

  • Combine cheese, breadcrumbs, salt, green onions and basil in a medium mixing bowl.
  • Combine Tabasco sauce, wine, lemon juice, garlic and egg in a separate bowl. Add to the breadcrumb mixture; Add crab meat to bread crumb mixture and fold until blended; Refrigerate for at least an hour, or overnight.
  • Pre-heat the oven to 400° degrees F.
  • Remove mushroom stems out of the caps. Take a small handful of stuffing in your palm and mold into a round ball (wet hands will keep it from sticking). Place stuffing firmly inside the mushroom cap, being careful not to break the mushroom. Place stuffed mushrooms on an oiled cookie sheet about a half inch apart. (At this point, the mushrooms can be refrigerated and baked later).
  • Bake for 15 - 20 minutes or until the stuffing is lightly browned and serve. They can also be reheated if not served immediately.

Nutrition Facts : Calories 272.2, Fat 14.7, SaturatedFat 8.5, Cholesterol 97.6, Sodium 489.7, Carbohydrate 10, Fiber 1.5, Sugar 2.7, Protein 25.4

CRAB STUFFED MUSHROOMS II



Crab Stuffed Mushrooms II image

The Dijon mustard adds a different twist to this delicious appetizer! Water chestnuts are optional, but add a nice texture to the smooth cream cheese and crab filling.

Provided by Kimber

Categories     Appetizers and Snacks     Vegetable     Mushrooms     Stuffed Mushroom Recipes

Time 35m

Yield 20

Number Of Ingredients 9

1 pound large mushrooms
3 tablespoons butter
2 tablespoons finely chopped onion
1 (3 ounce) package cream cheese, softened
2 tablespoons prepared Dijon-style mustard
6 ½ ounces crabmeat
¼ cup chopped water chestnuts
2 tablespoons chopped pimento peppers
4 tablespoons grated Parmesan cheese

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.

Nutrition Facts : Calories 51.6 calories, Carbohydrate 1.6 g, Cholesterol 18.3 mg, Fat 3.7 g, Fiber 0.3 g, Protein 3.4 g, SaturatedFat 2.2 g, Sodium 109.8 mg, Sugar 0.5 g

STUFFED MUSHROOMS WITH CRAB



Stuffed Mushrooms with Crab image

Make and share this Stuffed Mushrooms with Crab recipe from Food.com.

Provided by Colleen M Schmehl

Categories     Crab

Time 50m

Yield 4-6 serving(s)

Number Of Ingredients 6

1 can crabmeat (tuna size can)
4 -6 large mushrooms
1/4 cup melted butter
1/3 cup dry Italian breadcrumbs
1/4 teaspoon garlic salt
1/4 teaspoon instant minced onion

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.

Nutrition Facts : Calories 145.3, Fat 12.1, SaturatedFat 7.4, Cholesterol 30.6, Sodium 258.6, Carbohydrate 7.7, Fiber 0.7, Sugar 1, Protein 2.2

CRAB STUFFED MUSHROOMS WITH GARLIC & HORSERADISH



Crab Stuffed Mushrooms With Garlic & Horseradish image

This recipe is fewer than 10 steps, takes less than 10 minutes, and is microwaveable! I usually have all the ingredients already in my pantry. From "J-M" Mushroom Farm.

Provided by SmHerndon

Categories     Crab

Time 13m

Yield 1 tray

Number Of Ingredients 9

1/4 cup minced scallion
2 teaspoons butter or 2 teaspoons margarine
4 ounces drained canned crabmeat
2 tablespoons minced fresh parsley
1 tablespoon drained white horseradish
2 cloves minced pressed garlic or 1/4 teaspoon garlic powder
2 drops hot red pepper sauce
8 ounces fresh mushrooms
ground red pepper (to garnish)

Steps:

  • Wash mushrooms, pat dry, remove stems and set aside.
  • In a small bowl combine scallions and butter and microwave on high for 2 minutes.
  • Stir in crabmeat, parsley, horseradish, garlic and hot pepper sauce, stirring well.
  • Place half the mushrooms gill side up on a plate and fill each cap with crab mixture.
  • Microwave on high 3-4 minutes, turning plate once.
  • Remove mushrooms to a serving plate.
  • Repeat this process with the remaining mushrooms.
  • Let stand 2-3 minutes before serving.
  • Sprinkle with red pepper to garnish.

FAVORITE CRAB-STUFFED MUSHROOMS



Favorite Crab-Stuffed Mushrooms image

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

3 tablespoons butter, divided
1 tablespoon all-purpose flour
1/2 cup milk
2 slices bread, crusts removed and cubed
1-1/2 teaspoons Worcestershire sauce
1 teaspoon dried minced onion
1/2 cup mayonnaise
1 tablespoon lemon juice
1/2 teaspoon salt
1/8 teaspoon pepper
48 whole medium mushrooms
3 cans (6 ounces each) crabmeat, drained, flaked and cartilage removed
Paprika

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 :

CREOLE CRAB-STUFFED MUSHROOMS



Creole Crab-Stuffed Mushrooms image

Old Bay® and Creole seasoning elevate this crab and cream cheese filling to another level. Great party food!

Provided by amydawn319

Time 55m

Yield 24

Number Of Ingredients 10

1 teaspoon butter for greasing, or as needed
1 (16 ounce) package cremini mushrooms
2 (8 ounce) packages cream cheese, softened
2 cups shredded Colby-Jack cheese, divided
1 bunch green onions, thinly sliced
2 teaspoons seafood seasoning (such as Old Bay®)
1 teaspoon Creole seasoning (such as Tony Chachere's®)
½ teaspoon garlic powder
1 pound fresh crabmeat
½ cup Italian-seasoned bread crumbs

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.

Nutrition Facts : Calories 134.1 calories, Carbohydrate 4 g, Cholesterol 35.4 mg, Fat 10.5 g, Fiber 0.8 g, Protein 6.3 g, SaturatedFat 6.8 g, Sodium 267.4 mg, Sugar 0.4 g

CRAB STUFFED MUSHROOMS



Crab Stuffed Mushrooms image

I've never tasted this because I'm allergic to seafood, but the people I've made it for love it. It is from Southern Living.

Provided by southern chef in lo

Categories     Crab

Time 35m

Yield 18 mushrooms

Number Of Ingredients 14

1 1/2 lbs very fresh large mushrooms, about 18
3 tablespoons butter or 3 tablespoons margarine
1/2 cup chopped onion
1 garlic clove, minced
1/2 cup soft breadcrumbs
1/4 cup chopped fresh parsley
1/4 cup mayonnaise
3 tablespoons grated parmesan cheese
2 tablespoons dry sherry
1/2 teaspoon Worcestershire sauce
1/2 teaspoon salt
1/4 teaspoon ground red pepper
8 ounces fresh lump crabmeat, drained
2 tablespoons butter or 2 tablespoons margarine, melted

Steps:

  • Remove and chop mushroom stems; set the mushroom caps aside.
  • Melt 3 tablespoons of butter in a large skillet add the chopped mushroom stems, onion, and garlic. Sauté 3 to 5 minutes or until tender. Stir in bread crumbs and next 7 ingredients until mixture is well blended. Gently stir in crabmeat.
  • Spoon crabmeat mixture evenly into mushroom caps. Place on rack in a broiler pan. Drizzle with melted butter.
  • Bake at 350°F for 20 minutes. Serve hot.

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