Crab Stuffed Mushrooms With Cheese Recipes

CRAB STUFFED MUSHROOMS

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

STUFFED CREAM CHEESE MUSHROOMS

Steps:

• Preheat oven to 350 degrees F (175 degrees C). Prepare a baking sheet with cooking spray.
• Clean mushrooms with a damp paper towel. Carefully break stems from mushrooms. Chop stems extremely fine.
• Heat oil in a large skillet over medium heat. Fry chopped mushroom stems and garlic in hot oil until any moisture has disappeared, taking care not to burn the garlic, 3 to 5 minutes. Spread mushroom mixture into a bowl to cool completely, about 10 minutes.
• Stir cream cheese, Parmesan cheese, black pepper, onion powder, and cayenne pepper with the mushroom stems and garlic until very thick and completely mixed. Use a small spoon fill each mushroom cap with a generous amount of stuffing. Arrange stuffed mushrooms onto the prepared cookie sheet.
• Bake in preheated oven until piping hot and liquid starts to form under the caps, about 20 minutes.

CRAB STUFFED MUSHROOMS

Steps:

• 1. Arrange mushroom caps on a medium baking sheet, bottoms up. Chop and reserve mushroom stems.
• 2. Prepare chicken flavored dry stuffing mix according to package directions.
• 3. Preheat oven to 350 degrees F (175 degrees C).
• 4. In a medium saucepan over medium heat, melt butter.
• 5. Mix in garlic and cook until tender, about 5 minutes.
• 6. In a medium bowl, mix together reserved mushroom stems, prepared dry stuffing mix, cream cheese and imitation crabmeat.
• 7. Liberally stuff mushrooms with the mixture. Drizzle with the butter and garlic. Season with salt, pepper, garlic powder and crushed red pepper.
• 8. Bake uncovered in the preheated oven 10 to 12 minutes, or until stuffing is lightly browned.

CRAB STUFFED MUSHROOMS

Steps:

• Preheat the oven to 375° and lightly grease a baking dish.
• Rinse whole mushrooms under cold water and pat them dry with a paper towel. Carefully pop off the mushrooms stems, right where it connects to the cap.
• Preheat a saute pan and 1 tbsp of olive oil on medium high heat. Saute diced mushroom stems and diced onion until starting to caramelize. Press garlic into the onion/mushroom mixture and saute just until fragrant. Add cooked veggies into a mixing bowl.
• Sift through the crab meat thoroughly with your fingers to make sure there are no pieces of shells accidentally left behind and add crab meat to the mixing bowl.
• Add all remaining ingredients for the filling to the mixing bowl and mix very well until all combined.
• Set mushroom caps in a slightly greased baking dish, cup up. Generously fill each cap with stuffing mixture, pressing down lightly with your finger to fit a little bit more.
• Sprinkle with some grated Parmesan cheese over the top of stuffed mushrooms.
• Bake stuffed mushrooms for about 20 minutes (about 25 for larger mushrooms).

CRAB STUFFED MUSHROOMS

Steps:

• Preheat oven to 375°F. If using frozen or canned crab, thaw and gently squeeze any excess liquid.
• Brush off any debris on the mushrooms. Hold it stem side up in the palm of your hand. Using your thumb and index finger from your other hand, rock the stem gently back and forth until it pops. Remove and set aside for other use or discard. Place mushrooms top side down on a lined baking tray.
• In a bowl thoroughly mix together the room temperature, softened cream cheese, Worcestershire sauce, garlic and onion powders, salt, pepper and chopped parsley (See Note 3). Be sure this is creamed together well BEFORE adding the crab meat.
• Add the crab meat and gently fold the crab into the softened cream cheese mixture, trying not to completely break apart the crab meat.
• In a small bowl mix together the topping ingredients and set aside.
• Divide and stuff the filling into and on top of each mushroom. Sprinkle breadcrumb topping evenly over all and bake for 18 minutes until tops are golden brown. Serve warm.

CRAB STUFFED MUSHROOMS

Steps:

• Prepare Mushrooms: Preheat oven to 400 F. Line baking sheet with parchment paper. Snap stems from mushrooms (Note 5), and place mushroom caps, open side up, on lined baking sheet about 1 inch apart. Season with salt (Note 6).
• Make Filling: Microwave cream cheese in 10-second intervals until very soft and pliable. Stir all filling ingredients in large mixing bowl until well-mixed, without any cream cheese lumps. Stuff mushroom caps with filling, then sprinkle parmesan cheese on top of stuffed mushrooms.
• Bake & Serve: Bake uncovered at 400 F until mushrooms are very tender and filling appears nicely browned, about 30 minutes (Note 7). Top with chopped parsley and serve hot (Note 8).

SEAFOOD STUFFED MUSHROOMS (SO GOOD!)

Steps:

• Wipe the mushrooms clean and remove the stems.
• Dice the onion and crab meat into tiny pieces. Press the garlic and grate the cheese.
• Combine all ingredients together with mayonnaise in a large bowl.
• Stuff the mushrooms with the mixture and assemble them on a baking sheet.
• Preheat the oven to 350°F. Bake the mushrooms for about 20 minutes, or until the topping turns golden brown. Serve the mushrooms hot and straight away!

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).