Shrimp And Crab Stuffed Mushrooms Recipe 445

CRAB OR SHRIMP STUFFED MUSHROOMS

Steps:

• Heat oil in heavy large skillet over medium-high heat. Add onion and celery. Saute until softens, about 5 minutes. Add cream cheese to soften.
• Place in a medium bowl; mix in shrimp and or crab meat, garlic, lemon juice, thyme, paprika, and panko. Season filling to taste with salt and pepper. Arrange mushrooms, rounded side down, on oiled baking sheet. Generously mound filling in mushrooms.
• Sprinkle cheese.
• Preheat oven to 350°F Bake mushrooms until tender about 20 minutes. Serve hot.

SHRIMP AND CRAB STUFFED MUSHROOMS RECIPE - (4.4/5)

Steps:

• Preheat oven to 375 degrees F. In skillet melt butter over med-high heat. Add onions, celery and red pepper; cook until softened, eight minutes. reduce heat to low; stir in soup, 1/4 cup bread crumbs, parsley and garlic. Stir in the next five ingredients until combined. Divide mixture among mushroom caps. Place mushrooms on ungreased baking sheets; spring with remaining bread crumbs. Bake until mushrooms soften, 25 minutes. Garnish with one tiny shrimp (optional).

CRISPY CRAB STUFFED MUSHROOMS

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.

BUTTON MUSHROOMS STUFFED WITH CRAB AND SHRIMP

Steps:

• Preheat the oven to 350 degrees F (175 degrees C). Butter two 9x13-inch casserole dishes.
• Prepare mushrooms: Stem button mushrooms and mince stems; reserve 1/4 cup minced stems for filling. Set aside.
• Heat oil and butter in a small pan over medium heat. Saute onion, celery, bell pepper, wine, 1/3 teaspoon seafood seasoning, and 1/3 teaspoon dill in the hot pan until vegetables are soft, 5 to 7 minutes. Remove from heat and transfer to a bowl; let cool slightly, about 5 minutes.
• Stir crabmeat, shrimp, and crushed crackers into the vegetable filling mixture. Generously stuff each stemmed mushroom with filling mixture. Place mushrooms into the prepared casserole dishes.
• Combine melted butter, garlic, wine, and lemon juice for scampi sauce in small bowl. Pour 1/2 of the sauce over the mushrooms; reserve remaining sauce.
• Bake in the preheated oven for 20 minutes. Pour remaining scampi sauce over mushrooms. Increase oven temperature to 365 degrees F (185 degrees C). Bake for an additional 15 minutes.
• Top each mushroom with small amounts of Cheddar and mozzarella cheeses. Return to the oven and bake until cheeses are melted, 5 to 7 minutes.

SHRIMP AND CRAB STUFFED PORTOBELLO MUSHROOMS

Steps:

• Preheat oven to 425ºF.
• Wipe mushrooms with a clean, damp cloth or paper towel. Remove mushroom stems and chop them coarsely; set aside.
• In a large skillet, melt butter or margarine over medium heat. Cook onion, garlic, corn, and chopped mushroom stems in hot butter for 6 to 8 minutes or until tender. Remove from heat. Stir in all remaining ingredients.
• Place portobello caps, stem sides up, on a baking sheet. Divide shrimp mixture among portobello caps.
• Bake, uncovered, about 15 minutes or until mushrooms are tender.