CRISPY CRAB STUFFED MUSHROOMS
Provided by Food Network Kitchen
Yield 24 stuffed mushrooms
Number Of Ingredients 0
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.
STUFFED MUSHROOMS I
Incredibly easy and taste even better! There are never any left over!
Provided by J Edin
Categories Appetizers and Snacks Vegetable Mushrooms Stuffed Mushroom Recipes
Time 40m
Yield 9
Number Of Ingredients 4
Steps:
- Preheat the oven to 350 degrees F (175 degrees C). Lightly grease a baking sheet with non-stick cooking spray.
- Stem the mushrooms. Reserve 1/3 to 1/2 of the stems and mince them.
- Whip the cream cheese until smooth.
- In a small bowl, combine minced mushroom stems and crabmeat. Blend the cream cheese into the stem and clam mixture. Add garlic salt and mix well. Stuff the mushroom caps with the cheese mixture. Arrange the caps on the prepared baking sheet.
- Bake mushrooms at 350 degrees F (175 degrees C) for 20 minutes, or until the mushrooms and crab mixture are hot, and most of the liquid from the mushrooms has collected in the pan.
Nutrition Facts : Calories 121.3 calories, Carbohydrate 3.1 g, Cholesterol 44 mg, Fat 9.2 g, Fiber 0.7 g, Protein 7.9 g, SaturatedFat 5.5 g, Sodium 240.1 mg, Sugar 1.2 g
CHEDDAR-STUFFED MUSHROOMS
Start with prepared stuffing mix for these easy mushroom appetizers, with plenty of tangy Cheddar cheese.
Provided by By Betty Crocker Kitchens
Categories Appetizer
Time 45m
Yield 36
Number Of Ingredients 5
Steps:
- Heat oven to 350°F. Remove stems from mushrooms; reserve caps. Finely chop half of the stems; discard remaining stems.
- In small bowl, combine chopped mushroom stems, stuffing mix, cheese, butter and onion; mix well. Spoon about 1 teaspoon mushroom mixture into each mushroom cap. Place on ungreased cookie sheet.
- Bake at 350°F. for 10 to 12 minutes or until thoroughly heated. Serve warm.
Nutrition Facts : Calories 30, Carbohydrate 2 g, Cholesterol 5 mg, Fat 1/2, Fiber 0 g, Protein 1 g, SaturatedFat 1 g, ServingSize 1 Appetizer, Sodium 40 mg, Sugar 0 g
ITALIAN STUFFED MUSHROOMS
Looking for an appetizer that's sure to please a crowd? These mushrooms, stuffed with chopped green onion, bell pepper, bread crumbs and Italian seasoning make a delicious (and easy!) bite of Italian-inspired flavors that compliment any party. The best part of this appetizer? You can stuff, cover and store these mushrooms up to a full day before you need them for a make-ahead appetizer that's a winner.
Provided by By Betty Crocker Kitchens
Categories Appetizer
Time 37m
Yield 36
Number Of Ingredients 10
Steps:
- Heat oven to 350°F.
- Twist mushroom stems to remove from mushroom caps. Finely chop enough stems to measure 1/3 cup. Reserve mushroom caps.
- Melt 2 tablespoons butter in 10-inch skillet over medium-high heat. Cook chopped mushroom stems, onions and bell pepper in butter about 3 minutes, stirring frequently, until onions are softened; remove from heat. Stir in bread crumbs, Italian seasoning, salt and pepper. Fill mushroom caps with bread crumb mixture.
- Melt 1 tablespoon butter in rectangular pan, 13x9x2 inches, in oven. Place mushrooms, filled sides up, in pan. Sprinkle with cheese. Bake 15 minutes.
- Set oven control to Broil. Broil mushrooms with tops 3 to 4 inches from heat about 2 minutes or until tops are light brown. Serve hot.
Nutrition Facts : ServingSize 1 Serving
STUFFED CREAM CHEESE MUSHROOMS
Delicious appie with a kick. Always a party favorite when we make them. I usually double the recipe.
Provided by Lindsay Smith
Categories Appetizers and Snacks Vegetable Mushrooms Stuffed Mushroom Recipes
Time 40m
Yield 6
Number Of Ingredients 9
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.
Nutrition Facts : Calories 175.9 calories, Carbohydrate 2.9 g, Cholesterol 44 mg, Fat 16.4 g, Fiber 0.4 g, Protein 5.3 g, SaturatedFat 9.2 g, Sodium 163.6 mg, Sugar 0.8 g
CRAB STUFFED MUSHROOMS
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
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
CRACKER-STUFFED MUSHROOMS
Mushroom caps are stuffed with a savory blend of chopped mushroom stems, onion, red pepper, cracker crumbs and basil for classic baked appetizers.
Provided by My Food and Family
Categories Home
Time 35m
Yield Makes 20 servings, 1 mushroom each.
Number Of Ingredients 6
Steps:
- Preheat oven to 400°F. Remove stems from mushrooms; finely chop 1/4 cup of the stems. Discard remaining stems or cover and refrigerate for another use. Melt margarine in large skillet on medium heat. Add chopped stems, onions and peppers; cook and stir until tender. Stir in crumbs and basil.
- Spoon crumb mixture evenly into mushroom caps; place on baking sheet.
- Bake 15 minutes or until heated through.
Nutrition Facts : Calories 30, Fat 2.5 g, SaturatedFat 0 g, TransFat 0 g, Cholesterol 0 mg, Sodium 40 mg, Carbohydrate 0 g, Fiber 0 g, Sugar 0 g, Protein 1 g
STUFFED MUSHROOMS
Steps:
- Preheat oven to 375 degrees. Wipe mushroom caps clean with a damp cloth. In a large skillet heat oil and 1 tablespoon butter over medium high heat. Add onions and cook for 1 minute. Stir in chopped mushroom stems and cook until soft, about 2 minutes. Stir in the garlic, bacon and fresh parsley. Toss to coat and cook for another minute. Remove from heat and add breadcrumbs a half cup at a time. Add just enough bread crumbs so that mixture remains moist. Season mixture with cayenne, salt and pepper. When mixture is cool enough to handle stuff the caps. Place the stuffed caps in a baking dish and drizzle with 2 tablespoons of melted butter. Bake for 12-15 minutes or until heated through. Serve immediately.
SEAFOOD STUFFING (AND MAKE-AHEAD STUFFED MUSHROOMS)
This is a basic New England style seafood stuffing using Ritz crackers that can be used to stuff mushrooms, seafood, or even as a topping for baked fish. I incorporated some of my favorite ingredients from different recipes. I've included a recipe for stuffed mushrooms that can be prepared and refrigerated for up to 2 days before, or frozen for up to a month, since the mushrooms are pre-cooked. Using small mushrooms, this recipe will fill about a pound of mushrooms, about 20-25 if you use small appetizer-sized ones. You can include the chopped mushrooms stems if you like, but I usually leave them out, and use them another time. Time is for making the stuffing only, since the mushrooms have some variations. Amount is approximately for stuffing.
Provided by Charmed
Categories Vegetable
Time 25m
Yield 2 1/2 cups (approximately)
Number Of Ingredients 22
Steps:
- In a large bowl, finely crush the crackers and mix in the parsley flakes.
- Set aside.
- Heat the 1 tbs.
- olive oil and 3 tbs.
- butter on a medium to high heat, watching carefully.
- When hot and just starting to bubble, add the celery and carrots.
- Cook, stirring occasionally, for one minute.
- Add the onions and green peppers (and mushrooms if using-- see directions for make-ahead mushrooms below) and cook for another minute.
- Add the garlic and cook for another 1/2 minute to a minute until vegetables are tender.
- Remove from heat and pour entire vegetable and butter mixture into crushed crackers.
- Add the chopped seafood, old bay seasoning, netmeg, sherry, worcestershire sauce, clam juice, and pepper to taste.
- Mix well so the seasonings are evenly distributed.
- Taste for seasoning and adjust if necessary.
- I find the salt in the crackes and other ingredients is enough, but if you prefer you can add some additional salt at this time.
- Makes about 2 to 2 1/2 cups stuffing.
- To prepare Make-Ahead Stuffed Mushrooms: Preheat oven to 425.
- Remove stems from mushrooms and wash the mushrooms.
- (Save stems for another use, or you can chop them finely and add to the stuffing if desired by adding them along with the onions and green pepper to the butter. If doing so, add another 1/2 tbs. butter. However, I think this stuffing is better without them).
- Toss mushrooms with 1 1/2 tsp.
- olive oil and salt and place them in a shallow baking pan in one layer.
- Bake for 8-10 minutes (depending on size of mushrooms) and remove from oven to cool.
- Stuff the mushrooms evenly with the stuffing.
- Place in a shallow baking dish and sprinkle evenly with paprika.
- At this point you can refrigerate the mushrooms for up to 2 days, or freeze them for up to a month; thaw at least partially before cooking.
- When ready to serve, melt the remaining 2 tbs.
- of butter.
- Drizzle evenly over the mushrooms.
- If the mushrooms are room temperature, just broil them until the tops are crispy and they are heated through.
- If they are refrigerated or partially frozen, bake at 350 until heated through, then just run under the broiler for a few seconds to crisp the top, if necessary.
- Serve garnished with lemon wedges.
Nutrition Facts : Calories 704.6, Fat 49.3, SaturatedFat 18.6, Cholesterol 61.1, Sodium 1067.9, Carbohydrate 53.3, Fiber 4.2, Sugar 6.6, Protein 11.6
ULTIMATE STUFFED MUSHROOMS
Generate some excitement the next time you host with our Ultimate Stuffed Mushrooms recipe. What makes Ultimate Stuffed Mushrooms so superlative? We'll let the crushed buttery crackers, Parmesan cheese, onions, red pepper and Italian seasoning in our Ultimate Stuffed Mushrooms answer that question.
Provided by My Food and Family
Categories Appetizers & Snacks
Time 35m
Yield 20 servings
Number Of Ingredients 6
Steps:
- Heat oven to 400°F.
- Remove stems from mushrooms. Finely chop enough stems to measure 1/4 cup. Discard remaining stems or refrigerate for another use.
- Melt butter in large skillet on medium heat. Add chopped stems, onions and peppers; cook and stir 5 min. or until tender. Stir in cracker crumbs, cheese and seasoning; spoon into mushroom caps. Place on baking sheet.
- Bake 15 min. or until heated through.
Nutrition Facts : Calories 35, Fat 2.5 g, SaturatedFat 1.5 g, TransFat 0 g, Cholesterol 5 mg, Sodium 40 mg, Carbohydrate 0 g, Fiber 0 g, Sugar 0 g, Protein 1 g
STUFFED MUSHROOMS II
Mushrooms stuffed with crabmeat. You can substitute chopped dill for the chopped parsley.
Provided by Judy
Categories Appetizers and Snacks Vegetable Mushrooms Stuffed Mushroom Recipes
Time 40m
Yield 10
Number Of Ingredients 11
Steps:
- Preheat oven to 350 degrees F (175 degrees C). Lightly grease a cookie sheet.
- Clean mushrooms and remove stems. Chop enough stem to yield one cup. Use a pastry brush to brush the caps with vegetable oil.
- In a skillet, melt 2 tablespoons butter or margarine. Add chopped stems and onion to the hot butter. Saute the mixture for 4 minutes, remove it from the heat and let cool.
- In a large mixing bowl, combine the mushroom-onion mixture, crabmeat, cream cheese, egg, 1 cup bread crumbs, parsley, salt, and pepper. Spoon the mixture into the mushroom caps. Arrange the caps on the prepared cookie sheet.
- In a small skillet, melt the remaining butter and add the remaining bread crumbs to the melted butter. Once the bread crumbs are coated lightly sprinkle them over the mushroom caps.
- Bake for 15 minutes.
Nutrition Facts : Calories 200.3 calories, Carbohydrate 17.7 g, Cholesterol 52.1 mg, Fat 10.7 g, Fiber 1.5 g, Protein 8.9 g, SaturatedFat 4.9 g, Sodium 390.1 mg, Sugar 2.3 g
EASY STUFFED MUSHROOMS
Make and share this Easy Stuffed Mushrooms recipe from Food.com.
Provided by kerynlee
Categories Vegetable
Time 45m
Yield 4-6 serving(s)
Number Of Ingredients 7
Steps:
- chop mushroom stems.
- sauté stems and garlic in butter and olive oil
- crush ritz crackers and add crackers, bread crumbs and parm cheese.
- stuff mushrooms.
- bake 375 for 30 min.
Nutrition Facts : Calories 361.7, Fat 32.3, SaturatedFat 11.1, Cholesterol 36, Sodium 283.2, Carbohydrate 13.5, Fiber 1.3, Sugar 1.9, Protein 6.4
EASY PHILADELPHIA STUFFED MUSHROOMS
Get the party started with these Easy PHILADELPHIA Stuffed Mushrooms. These cream cheese-stuffed mushrooms combine a variety of delectable ingredients for a tasty amuse-bouche that everyone will love.
Provided by Kraft Heinz
Yield 18 servings
Number Of Ingredients 10
Steps:
- Remove and discard mushroom stems. Place stuffing mix in small bowl.
- Mix cream cheese, mayo, Parmesan, dressing mix and onion until blended.
- Fill mushroom caps with cream cheese mixture. Dip tops, 1 at a time, in stuffing mix; place, cream cheese sides up, on rimmed baking sheet. Drizzle with butter.
- Bake 30 min. Sprinkle with parsley and red pepper.
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