Crab Stuffed Mushrooms I Recipes

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.

Steps:

• Preheat oven to 400°. In a large bowl, combine the first seven ingredients. Fold in crabmeat; set aside., Remove and discard mushroom stems. Brush inside of mushroom caps with oil. Spoon 1-2 teaspoons of crab mixture into each cap; sprinkle with Parmesan cheese. , Place in a 15x10x1-in. baking pan coated with cooking spray. Bake until mushrooms are tender and filling is lightly browned, 15-20 minutes.

Steps:

• Remove stems from mushrooms (discard stems or save for another use); set caps aside., In a small bowl, combine the crab, mayonnaise, bread crumbs, cheese and garlic. Stuff into mushroom caps. Place on a greased baking sheet., Bake at 400° until mushrooms are tender, 20-25 minutes. If desired, sprinkle with parsley.

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:

• 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).

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.

Steps:

• Remove stems from mushrooms; set caps aside. Finely chop stems.
• In a skillet, melt 2 tablespoons butter; saute stems and onions until tender.
• In a bowl, combine crab and lemon juice.
• Add onion mixture, mayonnaise, bread crumbs, parsley, Worcestershire sauce, salt and pepper to crab mixture; mix well. Stuff into mushroom caps.
• Sprinkle stuffed mushrooms with Parmesan cheese. Place in a greased 15-in. x 10-in. x 1-in. baking pan.
• Melt remaining butter; drizzle over mushrooms.
• Bake, uncovered, at 350 degrees F for 20-25 minutes or until heated through. Serve warm.

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