Button Mushrooms Stuffed With Crab And Shrimp Recipes

CRAB OR SHRIMP STUFFED MUSHROOMS

Steps:

• Heat oil in heavy large skillet over medium-high heat. Add onion and celery. Saute until softens, about 5 minutes. Add cream cheese to soften.
• Place in a medium bowl; mix in shrimp and or crab meat, garlic, lemon juice, thyme, paprika, and panko. Season filling to taste with salt and pepper. Arrange mushrooms, rounded side down, on oiled baking sheet. Generously mound filling in mushrooms.
• Sprinkle cheese.
• Preheat oven to 350°F Bake mushrooms until tender about 20 minutes. Serve hot.

PERFECT CRAB-STUFFED MUSHROOMS

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.

BUTTON MUSHROOMS STUFFED WITH CRAB AND SHRIMP

Steps:

• Preheat the oven to 350 degrees F (175 degrees C). Butter two 9x13-inch casserole dishes.
• Prepare mushrooms: Stem button mushrooms and mince stems; reserve 1/4 cup minced stems for filling. Set aside.
• Heat oil and butter in a small pan over medium heat. Saute onion, celery, bell pepper, wine, 1/3 teaspoon seafood seasoning, and 1/3 teaspoon dill in the hot pan until vegetables are soft, 5 to 7 minutes. Remove from heat and transfer to a bowl; let cool slightly, about 5 minutes.
• Stir crabmeat, shrimp, and crushed crackers into the vegetable filling mixture. Generously stuff each stemmed mushroom with filling mixture. Place mushrooms into the prepared casserole dishes.
• Combine melted butter, garlic, wine, and lemon juice for scampi sauce in small bowl. Pour 1/2 of the sauce over the mushrooms; reserve remaining sauce.
• Bake in the preheated oven for 20 minutes. Pour remaining scampi sauce over mushrooms. Increase oven temperature to 365 degrees F (185 degrees C). Bake for an additional 15 minutes.
• Top each mushroom with small amounts of Cheddar and mozzarella cheeses. Return to the oven and bake until cheeses are melted, 5 to 7 minutes.

SHRIMP AND CRAB STUFFED PORTOBELLO MUSHROOMS

Steps:

• Preheat oven to 425ºF.
• Wipe mushrooms with a clean, damp cloth or paper towel. Remove mushroom stems and chop them coarsely; set aside.
• In a large skillet, melt butter or margarine over medium heat. Cook onion, garlic, corn, and chopped mushroom stems in hot butter for 6 to 8 minutes or until tender. Remove from heat. Stir in all remaining ingredients.
• Place portobello caps, stem sides up, on a baking sheet. Divide shrimp mixture among portobello caps.
• Bake, uncovered, about 15 minutes or until mushrooms are tender.