Gluten Free Crab Stuffed Mushrooms Recipes

GLUTEN-FREE CRAB STUFFED MUSHROOMS

Steps:

• Preheat oven to 400°F. Grease 13x9-inch baking dish.
• Remove stems from mushrooms, and dust dirt off mushroom caps with damp paper towel.
• Place mushroom caps topside down on baking dish.
• Mix cream cheese, lemon juice, old bay seasoning, salt, pepper, garlic powder, Worcestershire sauce, scallions, and Cheddar cheese in large bowl.
• Fold in crabmeat gently.
• Place a heaping spoonful of mixture on top of each mushroom cap.
• Sprinkle each mushroom cap with Parmesan cheese.
• Bake 15 to 20 minutes, until heated through- but not extremely hot. Serve warm.

BEST GLUTEN FREE STUFFED MUSHROOMS WITH CRAB RECIPE

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.

CRAB STUFFED MUSHROOMS

Steps:

• Preheat oven to 425°F.
• Grease a baking sheet with cooking oil spray or cooking oil.
• Rinse and dry the baby bella mushrooms with paper towels. Remove stems and chop the stems finely. Place the chopped stems in a medium mixing bowl and set aside.
• In a small saucepan, melt butter over medium heat. Add minced garlic and switch to low heat and cook for 2 minutes, allowing the butter to be infused by the garlic.
• Now, prepare the filling. Add crab meat, shallots, mustard, parsley, 1 cup of cheese, cayenne pepper, black pepper, sea salt and garlic powder in the mixing bowl together with the chopped mushroom stems. Mix well.
• Stir in egg and mayonnaise. Mix again until all ingredients are blended evenly.
• Use a spoon, stuff the mushrooms with the crab mixture and place them on the prepared baking sheet. (Use an additional baking sheet if necessary.)
• Drizzle infused butter onto each stuffed mushroom. Make sure to get some garlic bits on each mushroom too.
• Add a generous amount of cheese on top of each mushroom. Bake for 20 minutes and enjoy!

CRAB STUFFED MUSHROOMS GLUTEN FREE

Steps:

• Pre heat oven to 350 F.
• Melt the cream cheese using a double broiler. Stir until smooth. Strain the canned crab, then add. Mix Well. Mince, then add the artichoke hearts. Stir until well combined. Remove from the heat and set aside to cool slightly.
• Use a food processor or a blender to ground the rice thin crackers into a fine powder. Add the parmesan cheese and mix until well combined.
• Wash the mushrooms with a wet paper towel then remove the stems. Place the mushrooms upside down into a large cake pan.
• Use a spoon and fill each of the mushroom caps with the crab and cream cheese mixture. Sprinkle each one with the rice cracker and parmesan.
• In a microwave safe bowl, add the butter and minced garlic. Cook in the microwave for 35- 45 seconds. Drizzle the garlic butter over the mushrooms.
• Bake for 30 - 35 minutes.

PERFECT CRAB-STUFFED MUSHROOMS

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.

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