Date Night At Home Rachs Gluten Free Crab Cheese Stuffed Mushrooms Recipes
BEST GLUTEN FREE STUFFED MUSHROOMS WITH CRAB RECIPE
A gluten free crab stuffed mushroom appetizer that everyone will love. Serve this crab stuffed mushroom recipe at parties.
Provided by Anne-Marie Nichols
Categories Appetizers
Time 1h
Number Of Ingredients 13
Steps:
- Preheat oven to 450 degrees F.
- Cover baking sheets with silicone mats or aluminum foil. Using a pastry brush, coat mushrooms with olive oil and place on baking sheets. Place in oven and roast for 10 to 15 minutes until slightly tender.
- Remove mushrooms from oven. Blot any puddles of moisture on mushrooms or baking sheets dry with paper towels. Set baking sheets aside to cool.
- In a large sauté pan over medium-high heat melt butter. Add red peppers, onions, mushroom stems, and garlic to the pan. Sauté, stirring occasionally, until vegetables are slightly brown.
- Add water and vegetable bouillon powder. Bring to a boil. Cook for 5 minutes. Turn off heat.
- Add bread crumbs, Parmesan cheese, basil, and crab. Mix thoroughly.
- Spoon vegetable and crab mixture into the mushroom caps. Don't be afraid to pile on the stuffing! Distribute evenly.
- Evenly place stuffed mushroom caps on the baking sheets.
- Place baking sheets in the oven at 450 degrees F for 10 to 15 minutes until the gluten free crab stuffed mushrooms start to brown. Serve hot.
Nutrition Facts : Calories 178 calories, Carbohydrate 9 grams carbohydrates, Cholesterol 11 milligrams cholesterol, Fat 15 grams fat, Fiber 2 grams fiber, Protein 3 grams protein, SaturatedFat 4 grams saturated fat, ServingSize 2 mushrooms, Sodium 161 milligrams sodium, Sugar 3 grams sugar, TransFat 0 grams trans fat, UnsaturatedFat 11 grams unsaturated fat
DATE NIGHT AT HOME: RACH'S GLUTEN-FREE CRAB + CHEESE-STUFFED MUSHROOMS
The secret to Rach's stuffed mushrooms is to bake the mushrooms first-the perfect base for her tasty, gluten-free crab + cheddar filling.
Provided by Rachael Ray
Number Of Ingredients 23
Steps:
- Preheat oven to 400˚F
- Wipe mushrooms with damp cloth
- Trim stems, then remove, finely chop, and reserve them
- Spray mushroom caps with cooking spray, season with salt and pepper, and parbake 10 to 12 minutes cap-side up
- Add EVOO to a skillet over medium heat and melt butter into oil, then add mushroom stems and cook until browned
- Add celery, shallots, chile pepper and thyme, season with salt and pepper, stir, then grate in lemon zest and garlic
- Add hot sauce and sherry, then let it cook out, 3 to 4 minutes
- Add pan juices from mushroom caps and cool mixture and mushroom caps completely
- In a bowl, mix crab, two-thirds of the cheese, cooled mushroom mixture, and herbs, saving a little of the herbs for topping
- Mound and fill the mushrooms and top with remaining cheese
- Bake to golden, 20 minutes, top with remaining herbs and serve
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