PERFECT CRAB-STUFFED MUSHROOMS
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
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
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
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).
LISA'S CRAB STUFFED SHROOMS
These LUSCIOUS stuffed mushroom caps are one of the BEST I have ever had. I squeeze lemon on mine before eating, and they are second to none!
Provided by Lindas Busy Kitchen
Categories Crab
Time 1h15m
Yield 12-15 serving(s)
Number Of Ingredients 11
Steps:
- Mix boxed stuffing mix with poultry seasoning.
- Add crab and 3 eggs, and mix well.
- Melt butter in the microwave or on the stove and add garlic, onions, and Natures Seasons, salt and pepper. Mix well. Add to crab stuffing mixture, and mix well again.
- Remove stems from mushroom caps. You may cut them up fine, and add them to the stuffing mixture if you want to.
- Wash mushroom caps and dry.
- Place caps rounded end down, in a lg baking pan.
- Stuff each mushroom with stuffing mixture, putting a generous amount in each one.
- Cover with aluminum foil.
- Bake at 350, for 45-60 minutes.
- Uncover pan, and sprinkle a bag of Mozzarella cheese on top of all the mushrooms the last 5 minutes of baking time. Cook 5 minutes uncovered.
Nutrition Facts : Calories 383, Fat 26.1, SaturatedFat 8.3, Cholesterol 90.4, Sodium 979.7, Carbohydrate 19.6, Fiber 1.4, Sugar 3, Protein 18.8
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