TERIYAKI SEAFOOD-STUFFED MUSHROOMS
Looking for an Asian-styled appetizer? Then enjoy these fresh mushrooms cooked in teriyaki sauce with surimi and water chestnuts.
Provided by Betty Crocker Kitchens
Categories Appetizer
Time 1h15m
Yield 48
Number Of Ingredients 7
Steps:
- Remove stems from mushrooms; discard or reserve for a future use.
- In Dutch oven, combine mushroom caps, garlic, water and teriyaki sauce. Bring to a boil over medium-high heat. Reduce heat to low; cover and simmer 15 to 20 minutes or until mushrooms are thoroughly cooked, stirring occasionally.
- Drain mushrooms; place on paper towels to dry. Cool about 15 minutes or until completely cooled.
- Meanwhile, in medium bowl, combine imitation crabmeat and water chestnuts; mix well.
- Fill each mushroom cap with about 1/2 teaspoon crabmeat mixture. Sprinkle each with chives. Serve immediately, or cover and refrigerate until serving time.
Nutrition Facts : Calories 10, Carbohydrate 3 g, Cholesterol 0 mg, Fiber 0 g, Protein 1 g, SaturatedFat 0 g, ServingSize 1 Appetizer, Sodium 440 mg, Sugar 1 g
TERIYAKI TOFU AND MUSHROOMS
The combination of soy sauce and shiitake mushrooms gives this vegetarian dish an almost meaty flavor; watercress adds a peppery taste.
Provided by Martha Stewart
Categories Food & Cooking Healthy Recipes Vegetarian Recipes
Time 45m
Number Of Ingredients 9
Steps:
- Arrange tofu in a single layer on a baking sheet lined with paper towels. Cover with more towels and another baking sheet; weight with a heavy skillet. Let drain until towels are soaked, about 15 minutes.
- Meanwhile, make teriyaki sauce: Place ginger in a fine strainer; press to release juices into a bowl. Whisk in soy sauce, vinegar, sugar, cornstarch, and 1 cup water.
- In a large nonstick skillet, heat 1 tablespoon oil over medium heat. Cook half the tofu until golden brown, 4 to 6 minutes per side. Transfer to a plate. Repeat with remaining tofu.
- Heat remaining tablespoon oil in same skillet over medium heat. Cook mushrooms, stirring often, until browned, about 5 minutes. Add teriyaki sauce; bring to a boil. Cook until thickened, about 1 minute. Return tofu to pan; toss gently to coat. Serve with watercress.
THE BEST SEAFOOD STUFFED MUSHROOMS
If you're a stuffed mushroom connoisseur, this is a must try! These practically melt in your mouth and are always a hit when I've served them to family and friends. The filling can also be used to stuff chicken breasts or fish.
Provided by Terri Benson Carroll
Categories Appetizers and Snacks Vegetable Mushrooms Stuffed Mushroom Recipes
Time 45m
Yield 6
Number Of Ingredients 12
Steps:
- Preheat oven to 400 degrees F (200 degrees C). Line a baking sheet with aluminum foil.
- Place cream cheese, egg yolk, 1 tablespoon bread crumbs, green onion, lemon juice, Worcestershire sauce, garlic powder, salt, and pepper in the bowl of a mixer. Mix until smooth and evenly blended. Fold in the snow crab and shrimp. Stuff the mushrooms with this mixture, and press into the remaining bread crumbs to coat. Place onto baking sheet stuffing-side-up once coated.
- Bake in preheated oven until the mushrooms have softened slightly, 12 to 14 minutes. Set oven to Broil, and broil mushrooms for a few minutes until the tops are golden and bubbly.
Nutrition Facts : Calories 278.5 calories, Carbohydrate 17.5 g, Cholesterol 132.4 mg, Fat 15.6 g, Fiber 1.4 g, Protein 17.4 g, SaturatedFat 8.9 g, Sodium 388.6 mg, Sugar 2.4 g
SEAFOOD STUFFED MUSHROOMS
A crab, shrimp and cream cheese filling nestled in mushrooms caps. They go together like the sea and the land, so hand them out at your next party!
Provided by Sydney Lara
Categories Appetizers and Snacks Vegetable Mushrooms Stuffed Mushroom Recipes
Time 1h30m
Yield 24
Number Of Ingredients 8
Steps:
- In a medium bowl combine the cream cheese, green onions, crab, shrimp, dip mix, garlic powder, salt and pepper. Mix all together and chill mixture for about 1 hour. Spoon mixture into clean mushroom caps to stuff and serve.
Nutrition Facts : Calories 89.7 calories, Carbohydrate 4 g, Cholesterol 28.7 mg, Fat 6.8 g, Fiber 0.6 g, Protein 4.1 g, SaturatedFat 4.1 g, Sodium 307.4 mg, Sugar 1.1 g
SEAFOOD STUFFED MUSHROOMS
Steps:
- Preheat oven to 425 degrees F. BBQ or boil all seafood: lobster 5 to 10 minutes, shrimp 3 to 5 minutes, crab 3 minutes. Remove shells from the seafood and chop. Chop all seafood and set aside. Mix together Ritz cracker crumbs, Hungarian pepper, salt and pepper and set aside. Carefully remove the stems from the mushrooms, chop finely and set aside. Add olive oil to a saute pan and add garlic. After 1 minute, add the chopped green pepper and onion. Continue to saute for 2 to 3 minutes. Add chopped mushroom stems and saute until cooked. Saute over medium heat until the mixture is reduced. Add the seafood mixture and mix well. Remove from the heat and stir in the Ritz crumb mixture. In a separate bowl blend the egg and water. Add the egg/water mixture to the pan and mix well. Stuff each mushroom cap with a small portion of the seafood mixture. Brush with melted butter and top with cheese. Bake for 15 to 20 minutes, or until cheese is melted.
SEAFOOD STUFFED MUSHROOM CAPS
This is a recipe I make quite often for guests. They say they are the best stuffed mushrooms they have ever had. Sauteing the mushrooms to start is helpful because the moisture from the mushrooms doesn't make the filling too soggy and soupy.
Provided by Arabannie
Categories Vegetable
Time 30m
Yield 24 mushrooms
Number Of Ingredients 11
Steps:
- Saute the mushroom caps in 1 tbsp butter and splash of wine till softened slightly and water has leached from the mushrooms.
- Puree rest of ingredients in food processor till well blended.
- Pipe the mixture into caps.
- Heat in the oven till done.
- About 15 minutes at 350.
- Sprinkle with parmessan and parsley if desired.
SEAFOOD-STUFFED MUSHROOMS
Ever since I found this recipe in a magazine years ago, these seafood-stuffed morsels have been making my family and friends merry every Christmas.
Provided by Taste of Home
Categories Appetizers
Time 40m
Yield 3 dozen.
Number Of Ingredients 11
Steps:
- Remove stems from mushrooms; set caps aside. Finely chop stems. In a skillet, melt 1/4 cup butter; saute stems and onions until tender. , In a bowl, combine crab and lemon juice. Add onion mixture, mayonnaise, parsley, Worcestershire sauce, salt and pepper; mix well. Stuff into mushroom caps; sprinkle with Parmesan cheese. , Place in a greased 15x10x1-in. baking pan. Melt remaining butter; drizzle over mushrooms. Bake, uncovered, at 350° for 20-25 minutes or until heated through. Serve warm.
Nutrition Facts : Calories 61 calories, Fat 5g fat (2g saturated fat), Cholesterol 13mg cholesterol, Sodium 104mg sodium, Carbohydrate 2g carbohydrate (1g sugars, Fiber 0 fiber), Protein 2g protein.
HAWAIIAN SEAFOOD STUFFED SHIITAKE MUSHROOMS
A sensational combination of flavors! Just read the recipe and imagine popping one in your mouth. Are you drooling yet?
Provided by Lorac
Categories Grains
Time 30m
Yield 16 mushrooms
Number Of Ingredients 14
Steps:
- Preheat oven to 350°F.
- In a saucepan over medium low heat, cook the cream and spinach together until cream is reduced by half.
- Stir in the shallots and cook 1 minute, remove from heat and stir in the coconut milk, dill, tarragon, cracker crumbs, crab, shrimp, salt and pepper.
- Stuff mushroom caps with seafood mixture and place in a shallow bakinging pan.
- Sprinkle with cheese and bake 8 to 10 minutes.
- Garnish with coconut.
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- Wipe mushrooms clean with a damp cloth and remove the stems. Finely chop the stems and reserve.
- In a large mixing bowl, combine 3 tablespoons teriyaki sauce with the olive oil. Add the mushrooms, toss to coat, and let sit.
- In a large skillet, cook the sausage over medium heat until browned and fully cooked. Add the chopped mushroom stems, green onions, and remaining tablespoon of teriyaki sauce. Cook, stirring occasionally, for 3-4 minutes. Add the cream cheese and cook, stirring, until the cheese is fully melted. Stir in the bread crumbs.
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