QUICK AND EASY CRAB STUFFED MUSHROOMS APPETIZER
~You won't believe how easy it is to make these and they are impressive to serve. Do ahead tip: The unbaked Mushrooms will keep for a few hours covered in the refrigerator so you can prepare the Mushrooms ahead of time and then pop them in the oven when your guests arrive.
Provided by Hot Dish Homemaker
Categories Seafood Appetizers
Time 30m
Number Of Ingredients 4
Steps:
- 1. Preheat oven to 375 degrees.
- 2. Remove the stems form the Mushroom Caps and save for another use. Brush off any dirt from the Mushrooms
- 3. In a small bowl combine the Crab Dip and Parmesan Cheese. Stir together well. This is our filling.
- 4. Place the Mushroom Caps in a 6 x 9 baking dish. If your Mushroom Caps are a bit larger you may need to go up a pan size.
- 5. Fill each Mushroom Cap with the filling.
- 6. Sprinkle the tops of each Mushroom with the Chives or Green Onions. In these pictures I used Chives because I had them in my garden. Green Onions can also be used.
- 7. Bake the Mushrooms in a preheated 375 degree oven for 20-30 minutes. All ovens cook differently so check at 15 minutes. You are looking for the Mushrooms to be cooked and the top to turn slightly brown as you can see in this picture.
- 8. When the Mushrooms are done, remove from oven and transfer to a serving plate.
CRAB STUFFED MUSHROOMS
This tasty appetizer seasoned with thyme, oregano, and savory. Choose good sized mushrooms, about 2 inches across. When cleaning mushrooms, don't run them under water. They are like little sponges, and will absorb it; just wipe them clean with a damp towel. The filling can be made with fresh, canned, or imitation crabmeat. If using canned, be sure to rinse it first.
Provided by Wilma Scott
Categories Appetizers and Snacks Vegetable Mushrooms Stuffed Mushroom Recipes
Time 40m
Yield 6
Number Of Ingredients 11
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
Nutrition Facts : Calories 167.1 calories, Carbohydrate 4.2 g, Cholesterol 39.2 mg, Fat 12.1 g, Fiber 1.2 g, Protein 11.7 g, SaturatedFat 2.6 g, Sodium 274.6 mg, Sugar 1.7 g
EASY STUFFED MUSHROOMS
This is a an easy recipe but big on taste! Servings is only estimated depending on the size of your mushrooms, this complete recipe may be doubled.
Provided by Kittencalrecipezazz
Categories Vegetable
Time 28m
Yield 4 serving(s)
Number Of Ingredients 7
Steps:
- Set oven to 350 degrees.
- Butter a shallow baking dish.
- Clean mushrooms with a brush (do not use water to clean the mushrooms).
- Gently twist off stems, setting mushroom caps aside.
- Finely chop stems, very small.
- In a bowl mix crumbs with the chopped stems, melted butter, Parmesan, salt (I use seasoned salt), black pepper and garlic powder.
- Fill caps with crumb mixture.
- Top with grated mozza cheese (at this point, the mushrooms may be refrigerated then baked at a later time).
- Set caps on buttered baking dish.
- Bake for about 7-8 mins, or until cheese is melted, and mushrooms are hot.
Nutrition Facts : Calories 257.3, Fat 20.7, SaturatedFat 12.5, Cholesterol 60, Sodium 429.2, Carbohydrate 6.7, Fiber 1.2, Sugar 2.8, Protein 13.4
APPETIZERS-EASY STUFFED MUSHROOMS
Hi, Here is a great recipe for Stuffed Mushrooms that is easy to make and is usually goes over well. You can make these a day ahead and bake before serving.
Provided by ann joy
Categories < 60 Mins
Time 42m
Yield 6 serving(s)
Number Of Ingredients 9
Steps:
- Wash and dry the mushrooms.
- Remove and chop the stems.
- Melt butter in a 12 inch skillet over medium high heat. Add the mushroom stems, celery and onion.
- Saute until the onion is translucent, stirring occasionally.
- Stir in the bread crumbs, Worcestershire Sauce and seasonings.
- Mound the stuffing onto the mushroom caps.
- Arrange caps on a greased baking sheet. Bake for 5-7 minutes, or until thoroughly heated.
- If you like mushrooms, you will like this!
Nutrition Facts : Calories 81.8, Fat 6.2, SaturatedFat 3.7, Cholesterol 15.3, Sodium 195.8, Carbohydrate 5.5, Fiber 0.8, Sugar 1.5, Protein 2
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