Crab Stuffed Mushrooms Scrumptious Recipes

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 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 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:

• 1. Preheat oven to 375 degree F. If you don't own an iron skillet, use a shallow oven safe dish. In an iron skillet - melt 1 - 2 tablespoons butter. Once cool enough to touch, rub each mushroom in the butter, trying to coat all, but where stem was. Set mushrooms in pan and make filling. Could also just melt the butter in a dish and dip the mushrooms, you just want to coat the outside.
• 2. In a medium sized bowl, add the 1/4 cup Parmesan, 3/4 cup mozzarella, pepper, old bay seasoning, dill, eggs, crab, bread crumbs and blend well.
• 3. I used a heaping round tablespoon and evenly filled each mushroom. If there is still some filling left - evenly divide between each mushroom. Melt another tablespoon butter and drizzle each mushroom.
• 4. Place mushrooms in oven and bake for 25 - 30 minutes, should be browning and puffed.
• 5. Remove from oven and sprinkle each with a pinch of cheese and then sprinkle with paprika.
• 6. Place back in oven and bake until cheese is melted, about 3 minutes. Serve hot...absolutely scrumptious!