Bacon Crab Mushroom Caps Recipes

Steps:

• Heat oven to 350°F.
• Mix all ingredients except mushroom caps.
• Spoon evenly into mushroom caps. Place on baking sheet.
• Bake 8 to 10 min. or until cheese is melted.

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

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.

Steps:

• Cook bacon strips in a large skillet over medium heat until crispy; drain on paper towels. While the bacon is cooking, remove stems from mushrooms. Set caps aside, and chop stems.
• Add butter to skillet with bacon grease. When melted, stir in mushroom stems, onion, and garlic. Cook, stirring frequently until the onions caramelize, 15 to 20 minutes.
• Preheat oven to 350 degrees F (175 degrees C). Spray a small baking dish with cooking spray.
• Once the onion mixture has reached a deep, rich brown color, place into a blender along with bacon, cream cheese, blue cheese, and bread crumbs. Blend on low until ingredients are roughly chopped and evenly combined. Stuff cheese mixture into mushroom caps and place into prepared baking dish.
• Bake in preheated oven until bubbly and lightly browned, 10 to 15 minutes.

Steps:

• 1. Preheat the oven to 375 degrees F. Coat baking sheet lightly with vegetable oil.
• 2. Remove stems from mushrooms and chop finely. Combine the crabmeat, cream cheese, parsley, green onions,celery, bell pepper, chopped mushroom stems, garlic, butter and bread crumbs. Add salt and pepper to taste .
• 3. Stuff the mushroom caps with the mixture. Wrap each mushroom cap with 1/2 slice of bacon. (tuck end of bacon under bottom of mushroom cap)
• 4. Place mushrooms on lightly oiled baking sheet. Bake for 20 minutes or until filling is hot and melted and bacon is crisp.

Steps:

• PREHEAT oven to 350°F Mix all ingredients except mushroom caps.
• SPOON evenly into mushroom caps. Place on baking sheet.
• BAKE 8 to 10 minutes or until cheese is melted.
• Variation:.
• Omit mushroom caps. Prepare crab meat mixture as directed. Use as a spread for your favorite NABISCO Crackers or as a flavorful filling for sandwiches or hollowed-out cherry tomatoes. Serve hot or cold! Makes 1-1/3 cups.