THE KEG'S MUSHROOMS NEPTUNE {STUFFED MUSHROOMS}
Inspired by The Keg's famous appetizer, this copycat Mushrooms Neptune recipe has a creamy crab and shrimp filling that's to die for!
Provided by Taylor Stinson
Categories Appetizer
Time 35m
Number Of Ingredients 11
Steps:
- Preheat the oven to 400 F.
- Wash mushrooms, and remove stems very carefully. Heat olive oil in a large frying pan on med-high heat. Add mushroom caps, sprinkle with a tiny bit of salt, and sauté for 2 minutes each side until softened.
- Soften cream cheese in the microwave in a large bowl for about 15 seconds. Add cheeses, lemon juice, salt and pepper, crabmeat, shrimp and green onions, mixing well.
- Line a baking sheet with parchment paper. Add mushroom caps, and then spoon filling into mushroom caps, or pipe using a Ziploc bag with the corner cut off.
- Cook mushrooms in oven on the lowest oven rack for 15 minutes, then switch oven setting on to broil. Switch oven rack to the top setting and broil tops of the mushrooms for about 2-3 minutes until tops are lightly browned.
- Serve right away, or refrigerate for up to 24 hours and then reheat in 350 F oven for 15-20 minutes. Filling can also be frozen up to 3 months to refill fresh mushrooms with!
Nutrition Facts : Calories 35 kcal, Carbohydrate 1 g, Protein 2 g, Fat 3 g, SaturatedFat 1 g, Cholesterol 11 mg, Sodium 81 mg, Fiber 1 g, Sugar 1 g, ServingSize 1 serving
RED LOBSTER CRAB STUFFED MUSHROOMS
Make and share this Red Lobster Crab Stuffed Mushrooms recipe from Food.com.
Provided by papergoddess
Categories Crab
Time 35m
Yield 6-8 serving(s)
Number Of Ingredients 14
Steps:
- Preheat oven to 400deg F.
- Wash mushrooms and remove stems.
- Set caps aside, and chop half of the stems.
- Saute chopped mushroom stems,celery, onion and pepper in butter for 2 minutes.
- Transfer to a plate and cool in refrigerator.
- Combine sauteed vegetables and all other ingredients (except cheese slices) and mix well.
- Place mushroom caps in a sprayed or buttered baking pan stem side up.
- Spoon 1 tsp stuffing into each mushroom cap.
- Cover with a piece of sliced cheese.
- Bake for 12-15 minutes until cheese is lightly brown.
EASY CRAB STUFFED MUSHROOMS
Crab Stuffed Mushrooms are the perfect easy appetizer to serve at your next party. They are simple to make, but impressive enough to serve guests.
Provided by Rachel Farnsworth
Categories Appetizer
Time 20m
Number Of Ingredients 11
Steps:
- Preheat oven to 375 degrees F. Remove stems from mushrooms and place the caps into a lightly greased 9x13 pan.
- Place lump crab meat into a large mixing bowl. Pour lemon juice over the top. Add in panko bread crumbs and stir together. Pour melted butter over mixture and add in parmesan cheese, dijon mustard, horseradish, garlic powder, and onion powder.
- Scoop spoonfuls of crab mixture and place into the mushroom caps to fill all of them.
- Bake in the preheated 375 degree oven for 15-20 minutes, or until mushrooms are tender. Remove from oven and serve while hot. Garnish with chopped parsley, if desired.
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.
EASY CRAB STUFFED MUSHROOMS
This recipe is full of wonderful flavors and textures, stuffed full of crab meat, piquante peppers, and herbs and spices. They make a great holiday or dinner party starter!
Provided by Erren Hart
Categories Appetizer
Time 30m
Number Of Ingredients 11
Steps:
- Preheat oven to 350F
- Mix all of the filling ingredients in a bowl and then fill the mushrooms with mounds of filling.
- Sprinkle evenly with the Parmesan cheese.
- Bake 20-30 until golden brown.
Nutrition Facts : Calories 30 kcal, Carbohydrate 1 g, Protein 1 g, Fat 2 g, Cholesterol 2 mg, Sodium 52 mg, ServingSize 1 serving
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).
CRAB-STUFFED MUSHROOMS
This gorgeous yet easy-to-make dish of crab-stuffed mushrooms is perfect as an appetizer.
Provided by Vered DeLeeuw
Categories Appetizer
Time 20m
Number Of Ingredients 10
Steps:
- Preheat the broiler, setting the temperature on high. Set an oven rack in the middle of the oven (this will prevent the mushrooms from scorching under the broiler). Line a broiler-safe rimmed baking sheet with foil.
- Use damp paper towels to gently wipe the mushrooms clean. Gently twist the stems off. Spray the mushrooms with olive oil on both sides. Broil in the middle of the oven until just tender, 2-3 minutes per side. Drain on paper towels.
- Transfer the crabmeat to a medium bowl, feeling through the meat to make sure no shell pieces remain. If using jumbo lump crabmeat (which comes in larger pieces than lump crabmeat), use a fork to break the lumps into smaller pieces.
- Add the remaining ingredients except for the paprika and mix well with a rubber spatula until fully combined.
- Spoon the crab mixture into the mushrooms, dividing it evenly. Each mushroom should hold about 2 tablespoons of filling. Pack the filling into the mushrooms and pile it high if needed. Sprinkle the stuffed mushrooms with paprika.
- Arrange the mushrooms, filling side up, back on the baking sheet (you might need to use a clean new sheet of foil). Lightly spray them with olive oil.
- Broil the mushrooms briefly, just until the filling is warm and golden, for about 3 minutes. Serve immediately.
Nutrition Facts : ServingSize 3 mushrooms, Calories 83 kcal, Carbohydrate 4 g, Protein 8 g, Fat 4 g, SaturatedFat 2 g, Sodium 295 mg, Fiber 0.5 g, Sugar 1 g
CRAB STUFFED MUSHROOMS
With a delicious creamy crab filling, these Crab Stuffed Mushrooms are the BEST! Great for dinner parties, or even a light lunch or dinner!
Provided by Jessica Formicola
Categories Appetizer
Time 27m
Number Of Ingredients 12
Steps:
- Preheat oven to 350 degrees.
- In a small bowl, combine cream cheese, mayonnaise, cheddar cheese, Worcestershire sauce, garlic powder, onion powder, Kosher salt and white pepper. Mix until well combined. You can use an electric mixer or stand mixer for this portion.
- Fold in crab meat.
- Fill each mushroom cap with a heaping portion of crab filling.
- Top each with a pinch of panko bread crumbs, tapping them down into the filling to stick.
- Bake for 12-13 minutes or until panko start to brown.
- Remove and top with chopped scallions or chives. Serve hot.
- If you've tried this recipe, come back and let us know how it was in the comments and ratings!
Nutrition Facts : Calories 52 kcal, Carbohydrate 2 g, Protein 2 g, Fat 4 g, SaturatedFat 2 g, Cholesterol 11 mg, Sodium 167 mg, Fiber 1 g, Sugar 1 g, ServingSize 1 serving
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
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
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LOW CARB CRAB STUFFED MUSHROOMS RECIPE - COOKING LSL
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Ratings 1Servings 16Cuisine AmericanCategory Appetizer
- Clean mushrooms, remove the stems and gills. Sprinkle with some salt (1/4 tsp), reserving the rest for the filling
CRAB-STUFFED MUSHROOMS RECIPE - EATINGWELL
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5/5 (1)Total Time 25 minsCategory Healthy New Year's Appetizer RecipesCalories 120 per serving
- Position a rack in upper third of oven. Preheat to 425 degrees F. Place mushroom caps, gill-sides down, on a rimmed baking sheet. Roast until the mushrooms begin to release their juices and are tender when pierced with a paring knife, about 15 minutes.
- Meanwhile, combine hearts of palm, mayonnaise, chives, tarragon, lemon juice, Creole seasoning and garlic in a medium bowl; stir until well blended. Add crab; stir gently to combine.
- Adjust oven temperature to low broil. Turn the mushrooms over and stuff each mushroom cap with 1 tablespoon of the crab mixture. Combine panko, oil and salt in a small bowl; sprinkle evenly over the mushrooms. Broil until the crab mixture is warmed through and the breadcrumbs are crisp and deeply browned, about 5 minutes. Transfer the mushrooms to a serving platter; serve immediately with lemon wedges.
STUFFED MUSHROOMS WITH CRAB RECIPE - CAMERON'S …
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- Gently combine the crab meat, cream cheese, mayonnaise, parsley, chives, Parmesan cheese, garlic powder, thyme, salt, and black pepper in a medium mixing bowl.
CRAB-STUFFED MUSHROOMS RECIPE | MYRECIPES
From myrecipes.com
5/5 (2)Servings 15
- Chop mushroom stems. Butter a 13"x9" baking pan using one tablespoon butter. Place mushroom caps in prepared pan.
- Melt remaining butter in a large skillet over medium heat. Add chopped stems, onion, seafood seasoning, salt and pepper; cook, stirring often, 5 minutes or until tender.
- Combine crabmeat, egg and bread crumbs in a large bowl, stirring well. Add mushroom mixture and 2 tablespoons cheese, stirring well. Spoon, filling evenly, into mushroom caps; sprinkle with remaining cheese. Bake at 350° for 20 minutes or until golden.
AMAZING STUFFED MUSHROOMS RECIPES - THE SPRUCE EATS
From thespruceeats.com
Occupation Cookbook Author And PhotographerPublished 2018-02-20
- Parmesan Stuffed Mushrooms. Clean and chop off the stems of 18 large mushrooms. Sautee stems and green onions and combine with breadcrumbs, Parmesan cheese, Italian herbs, basil, parsley, salt, and pepper.
- Cheese and Herb Stuffed Portobello. These grilled portobello mushrooms are perfect for a summer party and can be a main dish for vegetarians or vegan guests (if you skip the butter and replace cheese with vegan cheese).
- Boursin Stuffed Mushrooms. French Boursin cheese binds together a creamy filling of breadcrumbs, onions, peppers, and artichokes in this recipe. For a gluten-free variation, cook and salt 1/2 cup of quick oats and mix in the mixture as you'd do with breadcrumbs.
- Bread Crumb and Parmesan Stuffed Mushrooms. Finely chopped green bell pepper and onion add color and flavor to these basic Parmesan and breadcrumb stuffed mushrooms.
- Blue Cheese Stuffed Mushrooms. Use blue cheese, cream cheese, and chopped scallion to fill portobello or button mushrooms. These mushrooms are compatible with keto and gluten-free diets.
- Sausage Stuffed Mushrooms. Browned pork sausage is the main filler of these mushrooms. Add mozzarella on top and you have a meat-lover's dream appetizer ready in no time.
- Stuffed Mushrooms With Clams. Clams might not be the first ingredient that comes to mind for stuffing mushrooms, but they are an excellent alternative.
- Fontina, Spinach, and Bacon Stuffed Mushrooms. Made from cow's milk, Fontina cheese has a pungent and sweet flavor, and it melts beautifully thanks to its creamy texture.
- Stuffed Mushrooms With Spinach and Ham. Make a filling of minced cooked mushroom stems, onions, ham, garlic, spinach and breadcrumbs. Fill the mushroom caps and top with mozzarella.
- Bacon Stuffed Mushrooms. Your guests will reward you with smiles and appreciation when you serve these bacon and cream cheese stuffed mushrooms. Pan-fry the bacon and sautee onions, green peppers, and chopped mushroom stems in the bacon drippings.
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- Toss the mushrooms in a bowl with the 2 tablespoons of olive oil, season with salt and pepper, and then place the mushrooms caps on a baking sheet and set your oven to 425 degrees.
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- Remove stems from mushrooms and wipe mushrooms clean with a damp cloth. Place mushrooms on a baking sheet.
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Servings 12Category Appetizer
- While preheating oven to 350°F/175°C/Gas Mark 4, grease a baking sheet with cooking spray. Wipe the mushrooms with a slightly moistened paper towel; remove the stems carefully. Cut off and discard the tough ends, chop the rest very finely.
- Add oil to a large skillet, heat over medium heat. Fry garlic with chopped mushroom stems until all the moisture has cooked out; stir often to prevent garlic from burning. Let cool.
- Stir cream cheese into the cooled garlic mushroom mixture; mix in Parmesan cheese, season with onion powder and both peppers.
- Fill the mushroom caps with the mixture using a teaspoon. Place filled mushroom caps onto the baking sheet.
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