Stuffed Mushrooms Ww Style 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:

• Unwrap cheeses and place in microwave for 30sec to minute to soften.
• Combine together crumbs, mushroom stems and cheese.
• Take spoonfuls and fill mushroom caps. Place mushroom caps filling side up on UNGREASED cookie sheet.
• Cook 20 min at 400 degrees Farenheit or until stuffing is lightly browned on top.
• Let cool, then serve. Mushrooms will be juicy.

Steps:

• Preheat oven to 425°F Spray large rimmed baking pan with non-stick spray.
• Heat oil in large nonstick skillet over medium-high heat. Add shallots and cook, stirring frequently, until softened about 3 minutes. Add half of spinach and 3 tbsp of water. Cook, stirring occasionally, just until spinach wilts, about 4 minutes. Add remaining spinach and cook, stirring frequently just until wilted and liquid evaporates, about 2 minutes. Remove skillet from heat. Stir in bread crumbs, ham, and pine nuts.
• Place mushroom caps in baking pan, gill sides up. Fill caps evenly with spinach mixture, mounding it slightly. Add remaining 1/4 cup water to baking pan. Bake until mushrooms are tender and filling is hot, about 25 minutes.

Steps:

• 1. Preheat oven to 325 degrees. Fill a shallow 13x9 baking dish with 1/4 inch of water.
• 2. Mince the mushroom stems and saute them in a skillet with the margarine, onion, bell pepper, and garlic. Saute over low heat until the vegetables are cooked through and most of the liquid has evaporated.
• 3. Meanwhile, toast the bread until it is light brown and toasted all the way through, then crumble the bread into crumbs. Add the bread crumbs, cheese, parsley, salt, pepper, and oregano to the vegetables and mix well. Add the broth and stir to moisten the mixture. Remove from the heat and allow the mixture to cool enough to handle.
• 4. Fill the mushroom caps with the mixture and carefully place them in the baking dish. Bake for 25 minutes, until they are cooked through.