Fast Easy Crab Stuffed Mushrooms Recipes

Steps:

• Wash mushrooms& remove stems.
• Brush caps with melted butter& place upside-down in a buttered baking dish.
• Chop stems and set aside.
• Drain crabmeat, remove any undesirable elements.
• Flake crabmeat so it goes a long way.
• In a saucepan, melt 1 T.
• of butter.
• Add garlic, shallots& mushroom stems.
• Heat until shallots turn transparent.
• Leave shallots& mushrooms in the saucepan and Prepare Stovetop stuffing mix according to the directions& add water chestnuts.
• When stuffing is done, add crabmeat.
• Mix well.
• Top mushrooms with crabmeat mixture.
• Sprinkle mushrooms with parmesan cheese and drizzle melted butter onto each.
• Bake in a 375° oven for 15 minutes until cheese is melted and has turned golden.
• Crab Mixture can be prepared ahead of time and refrigerated.

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:

• Wash and take the stems out of the mushrooms,set aside.
• Combine green onions,garlic,margarine,cream cheese, and seasoning in a bowl and microwave on high for 1 min, stir, microwave again for 1 minute.
• Stir and add crab, mushrooms and parmesan.
• At this point, the mixture should be fairly thick,(and not too buttery, you'll be able to tell if you see it on the edges of the bowl -- if you see 'too much' add some bread crumbs for a better outcome) You want a thick porridge like consistency at this point.
• You could now store this mixture or if you had stuffed the mushrooms -- they can be refrigerated and heated and served the next day.
• Stuff mushroom caps and top with additional sprinkle of bread crumbs and/or cheese, if desired.
• Heat at 375 for 10-20 mins, or until bubbling hot.
• Let rest for about 5-10 mins coz the fillings are gonna be HOT!
• The reason this recipe is so easy is because steps can be done ahead of time and it's still turns out delicious every single time we do this. Oh -- and it's SOOOO versatile -- got one ingredient but not other? -- change it -- it's still great :).