Thyme Stuffed Mushrooms Recipes
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
THYME STUFFED MUSHROOMS
Use medium-size mushrooms, 15 in an 8-oz. container, picking out the 12 nicest and chopping the rest. From "Diabetes Cooking for Everyone", by Carol Gelles. Exchanges: 3/4 vegetable, 1/2 fat.
Provided by zeldaz51
Categories Vegetable
Time 30m
Yield 12 mushrooms, 4 serving(s)
Number Of Ingredients 9
Steps:
- Preheat oven to 375 Fahrenheit.
- Rinse and dry mushrooms. Set aside the 12 best for stuffing, removing and reserving the stems. Chop the stems and the extra mushrooms.
- Pour 1 teaspoons of the olive oil in an 8-inch baking pan and toss the 12 mushrooms in the oil; arrange cavity side up.
- In a small nonstick skillet, heat the remaining 1 teaspoons oil over medium-high heat. Add the shallot, garlic, and chopped mushrooms.Cook, stirring, until softened, about 2 minutes. Remove from heat and stir in remaining ingredients.
- Fill the cavities of the mushrooms with the bread crumb mixture. Bake 12 minutes, or until mushrooms are cooked through.
Nutrition Facts : Calories 46.5, Fat 2.6, SaturatedFat 0.4, Sodium 22.2, Carbohydrate 4.5, Fiber 0.8, Sugar 1.4, Protein 2.3
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