Crab Mushroom Caps Recipes

facebook share image   twitter share image   pinterest share image   E-Mail share image

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

I have always loved the stuffed mushrooms from Red Lobster so I created my own version which I have enjoyed even more!

Provided by Diane in Nebraska

Categories     Crab

Time 55m

Yield 24 mushrooms

Number Of Ingredients 16

1/4 cup olive oil or 1/4 cup melted butter
24 large white mushrooms
12 ounces flaked crabmeat
4 tablespoons finely chopped onions
1 teaspoon dry mustard
1 cup shredded parmesan cheese
1 cup soft breadcrumbs or 1/2 cup dry breadcrumbs
2 teaspoons parsley, chopped
1/8 teaspoon ground red pepper
1/8 teaspoon black pepper
1/8 teaspoon garlic salt
1 egg, beaten
3 tablespoons mayonnaise
1/2 cup melted butter
1/4 teaspoon garlic salt
2 cups shredded parmesan cheese

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, SOFT bread crumbs (fresh bread frozen and then shredded), parsley, red and black pepper, and garlic salt.
  • Mix well and then stir in egg and mayonnaise.
  • 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 generous portion of the shredded parmesan cheese on top of each filled mushroom. Note: For softer, melted cheese, you may want to use mozzarella cheese or brick cheese for the topping.
  • 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).

CRABMEAT STUFFED PORTOBELLO MUSHROOM CAPS



Crabmeat Stuffed Portobello Mushroom Caps image

Provided by Food Network

Categories     appetizer

Time 1h45m

Yield 4 appetizer portions

Number Of Ingredients 12

4 large (4 to 5-ounce) portobello mushroom caps, stemmed
3 tablespoons olive oil
1 1/4 teaspoons salt
3/4 teaspoon freshly ground white pepper
2 tablespoons unsalted butter
1/4 cup small-diced onions
2 tablespoons all-purpose flour
1 cup whole milk
Pinch freshly grated nutmeg
1/2 pound lump crabmeat, picked over
1/3 cup grated Gruyere
4 teaspoons bread crumbs

Steps:

  • Preheat the oven to 400 degrees F.
  • Peel the brown skin from the tops of the mushrooms to reveal the cream colored under skin. Toss the mushroom caps with the 2 tablespoons of the olive oil and season with 1 teaspoon of salt and 1/2 teaspoon of pepper. Place the caps on an aluminum foil lined baking sheet, stem-end up, and roast in the oven until well roasted and browned, about 35 to 40 minutes. Remove from the oven and cool for 10 minutes.
  • Set a 1-quart saucepan over medium heat and add the butter to the pan. Once the butter is melted, about 1 minute, add the onions and saute until translucent, about 3 minutes. Sprinkle the flour into the pan and stir to form a roux. Continue to cook the roux for 2 to 3 minutes before adding the milk. Bring the milk to a boil and reduce to a simmer, season with the remaining 1/4 teaspoon of salt, 1/4 teaspoon of white pepper and the nutmeg.
  • Cook the bechamel sauce for 5 minutes before removing from the heat. Allow the mixture to cool slightly before folding in the crabmeat and cheese. Combine the bread crumbs with the remaining tablespoon of olive oil.
  • Spoon 1/3 cup of the bechamel over each mushroom cap and sprinkle 1 teaspoon of the bread crumb mixture over each stuffed mushroom. Place in the oven and roast until the bechamel is bubbling and lightly browned on the edges, about 8 to 10 minutes. Serve immediately.

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

SAVORY CRAB STUFFED MUSHROOMS



Savory Crab Stuffed Mushrooms image

Baked mushroom caps filled with a deliciously cheesy crabmeat mixture. Serve hot with lemon wedges.

Provided by lavaun

Categories     Appetizers and Snacks     Vegetable     Mushrooms     Stuffed Mushroom Recipes

Time 45m

Yield 8

Number Of Ingredients 11

3 tablespoons butter, melted
24 fresh mushrooms
2 tablespoons butter
2 tablespoons minced green onions
1 teaspoon lemon juice
1 cup diced cooked crabmeat
½ cup soft bread crumbs
1 egg, beaten
½ teaspoon dried dill weed
¾ cup shredded Monterey Jack cheese, divided
¼ cup dry white wine

Steps:

  • Preheat oven to 400 degrees F (200 degrees C). Prepare a 9x13 inch baking dish with 3 tablespoons butter.
  • Remove stems from mushrooms. Set aside caps. Finely chop stems.
  • Melt 2 tablespoons butter in a medium saucepan over medium heat. Stir in the chopped stems and green onions and cook until soft, about 3 minutes. Remove saucepan from heat. Stir in lemon juice, crabmeat, soft bread crumbs, egg, dill weed and 1/4 cup Monterey Jack cheese. Thoroughly blend the mixture.
  • Place mushroom caps in the buttered pan, and stir until caps are coated with the butter. Arrange caps cavity side up, and stuff cavities generously with the green onion and crabmeat mixture. Top with remaining Monterey Jack cheese. Pour wine into the pan around the mushrooms.
  • Bake uncovered in the preheated oven 15 to 20 minutes, until cheese is melted and lightly browned. Serve warm.

Nutrition Facts : Calories 176.4 calories, Carbohydrate 7.3 g, Cholesterol 64.6 mg, Fat 11.8 g, Fiber 0.9 g, Protein 9.8 g, SaturatedFat 6.9 g, Sodium 233.3 mg, Sugar 1.5 g

CRAB STUFFED MUSHROOM CAPS



Crab Stuffed Mushroom Caps image

No one can believe that this recipe is low fat and I get lots of request for it. It is fast, easy and can be made up ahead of time. I got this recipe from the Looneyspoons series

Provided by Abby Girl

Categories     Crab

Time 30m

Yield 16 stuffed mushrooms

Number Of Ingredients 12

16 white mushrooms, large, with stems
1 teaspoon olive oil
2 tablespoons onions, minced
1 (4 ounce) can crabmeat, drained
2 tablespoons unseasoned breadcrumbs
2 tablespoons low-fat mayonnaise
2 tablespoons fresh parsley, chopped
1 tablespoon parmesan cheese, grated
1 egg
1/4 teaspoon salt
1/8 teaspoon black pepper
2 -3 drops hot pepper sauce

Steps:

  • Wash mushrooms and pat dry with paper towels. Pull out stems and mince all or most of the stems to make up 1 cup. Set aside.
  • Heat olive oil in a medium skillet over medium heat. Add minced stems and onions. Cook and stir until vegetables are tender, about 3 - 4 minutes. Be careful not to burn them.
  • In a medium bowl, combine mushroom onion mixture with all regaining ingredients. Using a teaspoon, stuff mushrooms with filling, mounding on top.
  • Arrange stuffed mushrooms in a single layer in a shallow baking pan. Bake at 400 for 15 minutes. Let sit for 5 - 10 minutes to cool. Serve hot or at room temperature.

Nutrition Facts : Calories 22.4, Fat 0.8, SaturatedFat 0.2, Cholesterol 16.5, Sodium 113.4, Carbohydrate 1.4, Fiber 0.3, Sugar 0.4, Protein 2.5

DEVILED CRAB STUFFED MUSHROOMS



Deviled Crab Stuffed Mushrooms image

This is the absolute best Stuffed Mushroom recipe I've ever found. I've made this many times, and there are never any left no matter how many I make. My brother in law says they're "To Die For!" I adapted this recipe from the Deviled Crab recipe from The Joy of Cooking cookbook. You can make the stuffing a day ahead to save time and keep refrigerated until ready to stuff the mushrooms, and it comes out perfectly. I hope you enjoy this one.

Provided by Katchick

Categories     Crab

Time 45m

Yield 48 approx., 12 serving(s)

Number Of Ingredients 14

3 (8 ounce) packages white button mushrooms
3 (12 ounce) canned crabmeat (drained and flaked, not lump crabmeat, and not imitation)
1/4 cup onion, finely chopped
1/4 cup green bell pepper, finely chopped
1/4 cup celery, finely chopped
2 tablespoons butter
1/4-1/2 cup saltine crumbs
3/4 cup milk
2 eggs, beaten
1/4 teaspoon salt
2 teaspoons prepared mustard
1/4 teaspoon cayenne pepper
1 dash black pepper, to taste
2 cups monterey jack cheese, shredded

Steps:

  • Clean mushrooms, remove stems and place in a 13 X 9" baking dish. Place in the baking dish as tightly as you can, because they will slightly shrink when cooked. I use the small to medium mushrooms.
  • Drain crabmeat and flake. Set aside.
  • In a non stick skillet, cook onions, bell pepper and celery in the butter until the onions are slightly golden. Add milk and cracker crumbs and cook until thickened. It is at this point that you want your mixture to be like a thick batter. Add more cracker crumbs if needed.
  • Remove from heat and add the beaten eggs, salt, pepper, cayenne pepper, mustard and crabmeat. Mix well.
  • Spoon the crab mixture into the mushroom caps until you've used it all.
  • Bake at 400 degrees until the peaks of the crab mixture is golden brown.
  • Add shredded cheese, as much as you like and bake a little longer until the cheese is melted. You can also use mozzerella, but Monterrey Jack has a bit more flavor. Best served hot or warm, but quite tasty cold too.

Nutrition Facts : Calories 196.9, Fat 9.9, SaturatedFat 5.6, Cholesterol 137.6, Sodium 539.7, Carbohydrate 3.7, Fiber 0.8, Sugar 1.5, Protein 23.3

BACON-CRAB MUSHROOM CAPS



Bacon-Crab Mushroom Caps image

Make Bacon-Crab Mushroom Caps, a holiday appetizer that's sure to impress. Bacon and crab make a tasty pair in this cheesy mushroom starter. Serve Bacon-Crab Mushroom Caps at your holiday party!

Provided by My Food and Family

Categories     Sauces & Condiments

Time 30m

Yield 12 servings, 3 stuffed mushroom caps each

Number Of Ingredients 6

1 can (6 oz.) crabmeat, drained, flaked
1/2 cup KRAFT Shredded Sharp Cheddar Cheese
1/2 cup KRAFT Real Mayo Mayonnaise
1/3 cup OSCAR MAYER Real Bacon Recipe Pieces
1-1/2 Tbsp. parsley flakes
36 medium mushroom caps

Steps:

  • Heat oven to 350°F.
  • Mix all ingredients except mushroom caps.
  • Spoon evenly into mushroom caps. Place on baking sheet.
  • Bake 8 to 10 min. or until cheese is melted.

Nutrition Facts : Calories 110, Fat 9 g, SaturatedFat 2 g, TransFat 0 g, Cholesterol 20 mg, Sodium 220 mg, Carbohydrate 2 g, Fiber 1 g, Sugar 1 g, Protein 6 g

KEG'S MUSHROOM NEPTUNE



Keg's Mushroom Neptune image

I love these from the Keg restaurant and hope these are a great imitation! Recipe from recipecircus

Provided by lizeroo

Categories     Canadian

Time 25m

Yield 36 caps

Number Of Ingredients 9

8 ounces softened cream cheese
2 tablespoons sour cream
1/4 cup grated swiss cheese
1 garlic clove, crushed
1 (5 ounce) can shrimp
1 (5 ounce) can crabmeat
1/3 cup green onion, chopped
pepper
36 fresh mushrooms, cleaned, stems removed

Steps:

  • Combine all 8 ingredients.
  • Mix well until blended and fill mushroom caps. (Piping the caps with a pastry bag is a nice touch.).
  • Bake at 375ºF for 15 minutes or until slightly browned.

BACON-CRAB MUSHROOM CAPS



Bacon-Crab Mushroom Caps image

This is a Kraft recipe. I have not tried this but am putting it here for safe keeping. With the holidays coming up I hope to make them then. I like the idea of using either mushroom caps or cherry tomatoes or just using as a cracker spread.

Provided by Catnip46

Categories     Lunch/Snacks

Time 30m

Yield 1/3 cup, 36 serving(s)

Number Of Ingredients 6

36 medium mushroom caps
1 (6 ounce) can crabmeat, drained, flaked or 1 (8 ounce) package imitation crabmeat
1/2 cup kraft shredded sharp cheddar cheese
1/2 cup kraft real mayo mayonnaise
1/3 cup bacon, pieces or 1/3 cup bacon bits
1 1/2 tablespoons parsley flakes

Steps:

  • PREHEAT oven to 350°F Mix all ingredients except mushroom caps.
  • SPOON evenly into mushroom caps. Place on baking sheet.
  • BAKE 8 to 10 minutes or until cheese is melted.
  • Variation:.
  • Omit mushroom caps. Prepare crab meat mixture as directed. Use as a spread for your favorite NABISCO Crackers or as a flavorful filling for sandwiches or hollowed-out cherry tomatoes. Serve hot or cold! Makes 1-1/3 cups.

Nutrition Facts : Calories 33.1, Fat 2.3, SaturatedFat 0.7, Cholesterol 5.4, Sodium 84.5, Carbohydrate 1.4, Fiber 0.2, Sugar 0.6, Protein 2

STUFFED PORTOBELLO MUSHROOM CAPS



Stuffed Portobello Mushroom Caps image

I couldn't find a mushroom recipe that I liked, so I started playing around with my own creation. You can make these with salad shrimp, crab, sausage - practically anything you think would be a good meat filling.

Provided by rocklighting

Categories     Appetizers and Snacks     Vegetable     Mushrooms     Stuffed Mushroom Recipes

Time 40m

Yield 12

Number Of Ingredients 9

1 ½ cups crabmeat
1 cup Italian-style bread crumbs
1 cup panko (Japanese bread crumbs)
½ cup grated Parmesan cheese
½ cup shredded mozzarella cheese
1 egg, beaten
3 tablespoons milk
3 tablespoons butter, melted
12 portobello mushroom caps

Steps:

  • Preheat oven to 350 degrees F (175 degrees C).
  • Mix crabmeat, Italian-style bread crumbs, panko, Parmesan cheese, mozzarella cheese, egg, milk, and butter in a bowl until thick yet pliable enough to shape. Divide and roll into 12 1-inch balls.
  • Gently press the balls into the mushroom caps and press to spread into a rounded mound atop the mushroom.
  • Bake in preheated oven until heated through and golden on top, about 30 minutes.

Nutrition Facts : Calories 165.7 calories, Carbohydrate 19 g, Cholesterol 42.2 mg, Fat 6.3 g, Fiber 2.1 g, Protein 11.8 g, SaturatedFat 3.3 g, Sodium 288.3 mg, Sugar 2.9 g

More about "crab mushroom caps recipes"

CRAB STUFFED MUSHROOMS - CAFE DELITES
crab-stuffed-mushrooms-cafe-delites image
2019-12-29 Lightly spray mushrooms with olive oil spray; set aside. In a large bowl combine crab meat, 1/3 cup Panko crumbs, parmesan, mayo, cream …
From cafedelites.com
5/5 (6)
Total Time 35 mins
Category Appetizer
Calories 59 per serving
  • In a large bowl combine crab meat, 1/3 cup Panko crumbs, parmesan, mayo, cream cheese, garlic, green onions, herbs, salt and pepper.


CRAB STUFFED MUSHROOM CAPS RECIPE - ALL INFORMATION ABOUT …
Crab Stuffed Mushrooms Recipe | Allrecipes top www.allrecipes.com. Preheat the oven to 350 degrees F (175 degrees C). Step 2 In a medium bowl, combine crabmeat, green onions, herbs, and pepper.Mix in mayonnaise and 1/4 cup Parmesan cheese until well combined.
From therecipes.info


CRAB STUFFED MUSHROOM CAPS - MERIDIAN FARM MARKET
Arrange mushroom caps hollow side down in the baking dish and par-bake for 12 mins to remove excess moisture; In a medium bowl, mix together crab meat, garlic, Parmesan cheese, onion, bread crumbs, green bell pepper, parsley, Italian-style seasoning and black pepper; Slowly stir in approximately 1/2 the butter, enough to make the mixture ...
From market.meridianfarmmarket.ca


CRAB STUFFED MUSHROOMS EASY - THERESCIPES.INFO
Crab Stuffed Mushrooms (Easy Recipe) - Insanely Good best insanelygoodrecipes.com. Feb 15, 20221 pound fresh mushrooms 1/4 teaspoon paprika Directions Preheat the oven to 350 degrees Fahrenheit. In a medium bowl, stir together the crabmeat, green onions, thyme, oregano, savory, and pepper.Mix in the mayonnaise and 1/4 cup of parmesan cheese until combined.
From therecipes.info


CRAB-STUFFED MUSHROOMS WITH PARMESAN CHEESE RECIPE
2021-12-16 Taste and add salt, as needed. The Spruce / Cara Cormack. Fill the mushrooms, mounding the stuffing in each cap. The Spruce / Cara Cormack. Sprinkle each filled mushroom cap with a little Parmesan cheese, if desired. The Spruce / Cara Cormack. Bake for 15 to 20 minutes, until the crab stuffing is hot and mushroom caps are tender.
From thespruceeats.com


10 BEST CREAM CHEESE STUFFED MUSHROOM CAPS RECIPES | YUMMLY
2022-06-06 Baked Parmesan Fish FrankTempia. thyme, garlic, mushroom caps, onion, green onions, Parmesan cheese and 2 more. Cheese Bacon BOMB Stuffed Mushrooms! Incredible Recipes from Heaven. sharp cheddar cheese, onion powder, cream cheese, crumbled bacon and 4 …
From yummly.com


TAPAS TUESDAY: CRAB STUFFED MUSHROOM CAPS - LYDIA'S FLEXITARIAN …
2014-04-22 Preheat the oven to 450. Heat the olive oil and/or butter in a large skillet. Add the mushroom caps and stir to cover. Heat slightly to soften the caps. Remove to an oven proof pan or casserole dish, set aside. Add the crab to the skillet, and season with the garlic powder, Old Bay, Worcestershire Sauce, salt and pepper.
From lydiasflexitariankitchen.com


10 BEST CRAB STUFFED MUSHROOMS CREAM CHEESE RECIPES - YUMMLY
2022-05-26 shredded Parmesan cheese, bacon, portobello mushroom caps, fresh spinach and 8 more Crab Stuffed Mushrooms A Big Bear's Wife onion powder, fresh spinach, portobello mushroom caps, crab meat and 8 more
From yummly.com


CRAB-STUFFED PORTOBELLO MUSHROOMS RECIPE
2022-03-15 Instructions. Preheat the oven to 375°F and coat a shallow baking pan with nonstick spray. Remove the stems from the portobello caps, dice them and add to a mixing bowl. Using a spoon, scrape the gills from the mushrooms, then brush the caps clean and arrange them on the prepared baking pan.
From mygourmetconnection.com


CRAB STUFFED MUSHROOM CAPS - RECIPE | COOKS.COM
2014-04-27 6 tablespoons butter. Remove stems from the mushrooms. Carefully trim the mushroom cap back to expose the spore area. Do this at an angle so that the cap can hold more mixture. In a bowl, combine the container of whipped cream cheese, three tablespoons of Parmesan cheese and the crab meat. Fold the mixture over until thoroughly combined.
From cooks.com


EASY CRAB STUFFED MUSHROOMS - THE STAY AT HOME CHEF
Instructions. 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.
From thestayathomechef.com


WOW-WORTHY CRAB-STUFFED MUSHROOM RECIPES | ALLRECIPES
2021-08-09 12 Wow-Worthy Crab-Stuffed Mushroom Recipes. The ultimate blend of savory, creamy, and cheesy, these crab-stuffed mushrooms are sure to be the star of your next event. They are equally great appetizers for an elegant dinner party or a casual option for a tailgating spread. Flaky crab, rich cheeses, and often a little breadcrumbs or crushed ...
From allrecipes.com


CRAB STUFFED MUSHROOMS (EASY RECIPE) - INSANELY GOOD
2022-02-15 Preheat the oven to 350 degrees Fahrenheit. In a medium bowl, stir together the crabmeat, green onions, thyme, oregano, savory, and pepper. Mix in the mayonnaise and 1/4 cup of parmesan cheese until combined. Refrigerate it until ready to use. Wipe the mushrooms clean with a damp towel.
From insanelygoodrecipes.com


EASY CRAB STUFFED MUSHROOMS - HEAVEN ON A PLATE!
2018-12-16 Prepare the recipe as instructed without cooking. Place the stuffed mushrooms on the lined baking pan, about an inch apart. Put the pan in the freezer for 2 to 3 hours (until the mushrooms are frozen). Place the frozen stuffed mushrooms into a freezer bag and expel as much air as possible from the bag. Store in the freezer for up to 3 months.
From errenskitchen.com


CRAB MOUSSE STUFFED MUSHROOM CAPS | LITTLE SHOP OF LOBSTERS
2021-05-21 Now let cool to stuff. This extra step isn’t a must but if you have the time, you’ll love the extra flavor for your efforts! Once mushrooms are stuffed with mixture, sprinkle tops with parmesan cheese and a light dusting of bread crumbs. Bake in 425 oven for approx. 25 mins. Once out let sit for another 10 mins.
From littleshopoflobsters.com


THE KEG’S MUSHROOMS NEPTUNE {STUFFED MUSHROOMS} - THE GIRL ON …
2022-01-21 Add the filling into each sautéed mushroom cap. Bake for 15 minutes, then broil for 5 minutes. Serve and enjoy! Ingredients & substitutions. Olive oil – use any neutral cooking oil like avocado or canola oil. Button mushrooms – or any other mushrooms big enough to hold the filling like cremini. Cream cheese – I don't recommend using anything other than cream …
From thegirlonbloor.com


CRAB RANGOON-STUFFED MUSHROOM CAPS | CANADIAN LIVING
2013-12-01 Spoon 1 tbsp filling into each mushroom cap, pressing to flatten slightly. Makeahead: Cover and refrigerate for up to 3 hours. Place on foil-lined rimmed baking sheet. Stir panko with butter; press 1/2 tsp onto each filling. Bake in 400 F (200 C) oven until golden and mushrooms are tender, 18 minutes.
From canadianliving.com


CRAB STUFFED MUSHROOM CAPS - NOSHING WITH THE NOLANDS
Mix the panko crumbs ingredients together and set aside. Place mushrooms on the provided tray lined with foil and fill each with some of the crab filling. Top with the panko crumb mixture. Place in the Hamilton Beach oven and bake for 15-20 min. or until heated through and slightly browned on top. Serve hot.
From noshingwiththenolands.com


CRAB STUFFED MUSHROOMS - CULINARY HILL
2018-02-10 Preheat oven to 350 degrees. Line a baking sheet with parchment paper or foil for easy cleanup. In a medium bowl, combine cream cheese, sour cream, garlic, and Italian seasoning. Stir in crab meat, scallions, and mozzarella cheese, then season to taste with salt and pepper (I like ½ teaspoon salt and ¼ teaspoon pepper).
From culinaryhill.com


CRAB STUFFED MUSHROOMS {MAKE AHEAD!} - SPEND WITH PENNIES
2021-10-12 Thaw crab meat if frozen (drain if canned). Preheat the oven to 375°F. Mix cream cheese until smooth. Stir in remaining ingredients. Wipe mushrooms with a damp paper towel to remove any debris. Using a small spoon or tomato corer, remove stems and spoon out the insides of the mushroom. Discard (or freeze for soup).
From spendwithpennies.com


CRAB STUFFED MUSHROOM CAPS - PLAIN.RECIPES
In a medium bowl, combine mushroom onion mixture with all regaining ingredients. Using a teaspoon, stuff mushrooms with filling, mounding on top. Arrange stuffed mushrooms in a single layer in a shallow baking pan. Bake at 400 for 15 minutes. Let sit for 5 - 10 minutes to cool. Serve hot or at room temperature.
From plain.recipes


10 BEST BAKED MUSHROOM CAPS RECIPES | YUMMLY
2022-06-11 Cream Cheese and Spinach Stuffed Mushrooms Little Spice Jar. scallions, cracked pepper, red pepper flakes, cream cheese, fresh flat leaf parsley and 8 more. Cheese Bacon BOMB Stuffed Mushrooms! Incredible Recipes from Heaven. sour cream, crumbled bacon, sharp cheddar cheese, mushroom caps and 4 more.
From yummly.com


CRAB STUFFED MUSHROOM CAPS | METRO
Browse the : « Crab Stuffed Mushroom Caps » page of the « Recipes » category. Metro, your grocer!
From api.metro.ca


CRAB STUFFED MUSHROOMS RECIPE - VALENTINA'S CORNER
2021-11-30 Instructions. Preheat the oven to 375°F and line a 9×13 baking sheet with parchment paper. Rinse the mushrooms and pat dry. Remove the stem from the mushrooms to create a nice pocket for the filling. In a bowl, combine cream cheese, mayo, crab meat, panko breadcrumbs, chives, parsley, garlic shredded cheese, salt, and pepper.
From valentinascorner.com


CRAB STUFFED MUSHROOM CAPS - THIS LIL PIGLET
2016-12-09 Preheat oven to 400 degrees F. Mix all ingredients, except the mushrooms, together and mix well. Fill each mushroom cap with about a tablespoon of the filling, enough to overfill the cap and place on a parchment lined baking pan. Repeat until all have been filled. Bake for 15-20 minutes or until golden brown.
From thislilpiglet.net


CRAB STUFFED MUSHROOM CAPS RECIPE FROM H-E-B
1. Preheat oven to 350°F. 2. Grease a 9x5 inch baking dish. 3. Stir cream cheese, Colby-Monterey Jack cheese, Old Bay Seasoning, Cajun seasoning, hot pepper sauce, Worcestershire, and garlic powder in a mixing bowl until smooth. Stir …
From heb.com


CRAB STUFFED MUSHROOM CAPS | METRO
Remove mushrooms from pan and place on baking sheet. Reduce liquid in pan to a near glaze and add well-drained crabmeat, lime juice and chives. Stuff mushroom caps with crabmeat and place a generous piece of Camembert on top. Broil the caps for approximately 1 minute or until cheese slightly melts. Garnish with fresh chive spears and lime wedges.
From metro.ca


CRAB MUSHROOM CAPS - RECIPES - PAGE 3 | COOKS.COM
Wash mushrooms.Pat dry. Separate caps from stems (stems are used ... combine onion mixture, crab meat, sour cream, egg, 1 ... 375°F for 15 minutes.
From cooks.com


CRAB MEAT-STUFFED MUSHROOM CAPS RECIPE | MYRECIPES
Spoon crab meat mixture into mushroom caps, and sprinkle with Parmesan cheese. Bake at 350° for 15 minutes. Transfer to a serving platter, and serve hot. Bake at 350° for 15 minutes. Transfer to a serving platter, and serve hot.
From myrecipes.com


Related Search