Cheesy Crab Dressing Stuffed Mushrooms Recipes

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CRAB STUFFED MUSHROOMS



Crab Stuffed Mushrooms image

A one bite delight!

Provided by Jessica Strayer

Categories     Seafood Appetizers

Time 45m

Number Of Ingredients 9

12 large mushroom caps
6 oz stuffing mix, herb-seasoned
8 oz cream cheese, room temperature
1/2 lb imitation crabmeat, flaked
2 c butter
2 clove garlic, miced
1 pinch garlic powder
1 pinch red pepper flakes
1 pinch salt and pepper

Steps:

  • 1. Arrange mushroom caps on a medium baking sheet, bottoms up. Chop and reserve mushroom stems.
  • 2. Prepare chicken flavored dry stuffing mix according to package directions.
  • 3. Preheat oven to 350 degrees F (175 degrees C).
  • 4. In a medium saucepan over medium heat, melt butter.
  • 5. Mix in garlic and cook until tender, about 5 minutes.
  • 6. In a medium bowl, mix together reserved mushroom stems, prepared dry stuffing mix, cream cheese and imitation crabmeat.
  • 7. Liberally stuff mushrooms with the mixture. Drizzle with the butter and garlic. Season with salt, pepper, garlic powder and crushed red pepper.
  • 8. Bake uncovered in the preheated oven 10 to 12 minutes, or until stuffing is lightly browned.

STUFFED CREAM CHEESE MUSHROOMS



Stuffed Cream Cheese Mushrooms image

Delicious appie with a kick. Always a party favorite when we make them. I usually double the recipe.

Provided by Lindsay Smith

Categories     Appetizers and Snacks     Vegetable     Mushrooms     Stuffed Mushroom Recipes

Time 40m

Yield 6

Number Of Ingredients 9

1 serving cooking spray
12 whole fresh mushrooms, tough ends trimmed
1 tablespoon vegetable oil
1 tablespoon minced garlic
1 (8 ounce) package cream cheese, softened
¼ cup grated Parmesan cheese
¼ teaspoon ground black pepper
¼ teaspoon onion powder
¼ teaspoon cayenne pepper

Steps:

  • Preheat oven to 350 degrees F (175 degrees C). Prepare a baking sheet with cooking spray.
  • Clean mushrooms with a damp paper towel. Carefully break stems from mushrooms. Chop stems extremely fine.
  • Heat oil in a large skillet over medium heat. Fry chopped mushroom stems and garlic in hot oil until any moisture has disappeared, taking care not to burn the garlic, 3 to 5 minutes. Spread mushroom mixture into a bowl to cool completely, about 10 minutes.
  • Stir cream cheese, Parmesan cheese, black pepper, onion powder, and cayenne pepper with the mushroom stems and garlic until very thick and completely mixed. Use a small spoon fill each mushroom cap with a generous amount of stuffing. Arrange stuffed mushrooms onto the prepared cookie sheet.
  • Bake in preheated oven until piping hot and liquid starts to form under the caps, about 20 minutes.

Nutrition Facts : Calories 175.9 calories, Carbohydrate 2.9 g, Cholesterol 44 mg, Fat 16.4 g, Fiber 0.4 g, Protein 5.3 g, SaturatedFat 9.2 g, Sodium 163.6 mg, Sugar 0.8 g

CRAB STUFFED MUSHROOMS



Crab Stuffed Mushrooms image

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

1 pound fresh mushrooms
7 ounces crabmeat
5 green onions, thinly sliced
¼ teaspoon dried thyme
¼ teaspoon dried oregano
¼ teaspoon ground savory
ground black pepper to taste
¼ cup grated Parmesan cheese
⅓ cup mayonnaise
3 tablespoons grated Parmesan cheese
¼ teaspoon paprika

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

CHEESY SEAFOOD STUFFED PORTABELLA MUSHROOMS



Cheesy Seafood Stuffed Portabella Mushrooms image

My mother-in-law made this as an appetizer for a birthday party we went to. It is so good! Cheesy and delicious! She made at least 6 copies of the recipe that night for people requesting the recipe.

Provided by Dine Dish

Categories     Crab

Time 40m

Yield 1 casserole, 16 serving(s)

Number Of Ingredients 12

12 -16 ounces packaged flaked crab or 12 -16 ounces flaked lobsters
1 cup canned baby shrimp (thawed frozen baby shrimp may be substituted)
1 1/2 cups seasoned stuffing mix
1/4 cup butter
1/4 cup water
1/2 teaspoon garlic salt
1/2 teaspoon garlic powder
1/2 teaspoon dill weed
1/8 cup onion
1 (8 ounce) package shredded cheddar cheese
1 (8 ounce) package shredded mozzarella cheese
2 pints fresh portabella mushrooms

Steps:

  • Spray a 9x13 casserole dish with non-stick cooking spray.
  • Lay the portabella mushrooms on the bottom of the casserole dish.
  • In a separate bowl, mix together the first 9 ingredients and 1/2 of the cheeses.
  • Spread over mushrooms.
  • Top with remaining cheese and bake in a preheated oven at 350 degrees for 1/2 hour.

Nutrition Facts : Calories 149.1, Fat 11, SaturatedFat 6.7, Cholesterol 46.3, Sodium 267.3, Carbohydrate 1.7, Fiber 0.3, Sugar 0.8, Protein 10.9

LIGHT CHEESY CRAB STUFFED MUSHROOMS



Light Cheesy Crab Stuffed Mushrooms image

Make and share this Light Cheesy Crab Stuffed Mushrooms recipe from Food.com.

Provided by jenpalombi

Categories     Lunch/Snacks

Time 15m

Yield 12 stuffed mushrooms

Number Of Ingredients 8

12 small-to-medium-sized brown mushroom caps (1 - 2-inch wide, stems removed)
2 ounces drained white crabmeat
2 tablespoons celery, minced
2 tablespoons red peppers, minced
1 piece Laughing Cow cheese, 1 wedge (Laughing Cow, any Light flavor)
1 tablespoon nonfat sour cream
1 tablespoon fat free cream cheese
2 teaspoons fat-free butter-flavored sprinkles (cheese flavor... like the ones by Molly McButter)

Steps:

  • Preheat oven to 375 degrees.
  • Wipe mushrooms clean with a damp paper towel and then dry them. Place with the rounded sides down on a baking dish sprayed lightly with nonstick spray.
  • Combine all other ingredients and stir until well mixed. Evenly distribute crab mixture among the mushroom caps.
  • Place in the oven for 10 - 12 minutes, until hot.

Nutrition Facts : Calories 9.8, Fat 0.1, Cholesterol 2.1, Sodium 42.4, Carbohydrate 0.9, Fiber 0.2, Sugar 0.5, Protein 1.5

CHEESY CRAB DRESSING STUFFED MUSHROOMS



Cheesy Crab Dressing Stuffed Mushrooms image

We recently had an appetizer at a restaurant that used a 4 cheese shredded blend to stuff small to medium portobello mushrooms, that were so good! That got ideas floating across the table, hubby started it: What if you added crab meat? Then the idea got rolling full force between us! Make a light dressing/stuffing, nothing...

Provided by Carol Reams

Categories     Seafood

Time 1h

Number Of Ingredients 7

3 6 oz cans crab meat, drained but not drained dry, just hold the opened can lid on and drain the liquid you can off
1 stalk celery, diced about 1/4 c
1 jumbo egg, or very large egg, or 2 medium eggs
1 7.5 oz package sargento 4 state cheddar shredded cheese blend [or other shredded cheese blend of choice]
1 c approximately of italian seasoned bread crumbs
ground black pepper to taste
6 4-6" portobello mushroom caps [i intended to make these a dinner dish, for appetizers, you could stuff a lot of small mushrooms]

Steps:

  • 1. Open the 3 cans of crab meat, using the lids to drain off the liquid in each can. The crab meat is very fine, so press down on the opened tin lid, and drain quickly what you can of the liquid without letting the crab meat fall out. Dump what is left in a medium mixing bowl with the remainder of liquid.
  • 2. Slice/chop one stalk of celery, I sliced mine about 1/8th inch thick, then cut up each slice about the same width. Add to bowl with the crab meat. Mix it around with a long tined dinner fork.
  • 3. Crack the jumbo egg, or very large, large egg, or two medium eggs into the bowl. Mix that in with the long tined fork.
  • 4. Add the bag of shredded cheese [if you have an 8oz package of other cheese blend than the 7.5oz Sargento's 4 State Cheddar blend I found at Sweetbay as a new product, it's okay.]
  • 5. Add your preferred amount of fresh ground black pepper, or canned black pepper. Start adding by degrees the Italian seasoned bread crumbs. Stir after adding with the long tined fork. I think I used about 1C of the seasoned bread crumbs. You want to soak up the liquid in the bowl so the mixture is still damp, but will hold together so you can add generous tablespoons full to the underside of your large mushroom caps to divide the mixture evenly according to size of large mushroom cap. Use your hand to gently pack the dressing onto the mushroom cap and make the sides of the dressing patty neat around the edge of the mushroom cap.
  • 6. I placed my mushroom caps in a large glass rectangular baking pan, ungreased, that the stuffed mushroom caps fit in [a bigger than 13x9, but could have fit them in the 13x9 glass baking dish]. Covered with foil. Baked at 350 degrees for 30 minutes. Removed foil, and let finish baking uncovered another 15 minutes.
  • 7. Let stand 5 minutes, then you can get the cooked stuffed mushroom caps out without breaking them.

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