Gluten Free Crab Stuffed Mushrooms Recipes

GLUTEN FREE STUFFED MUSHROOMS

Steps:

• Preheat oven to 375°F. Line a baking sheet with parchment paper. Gently wash mushrooms and remove stems. Put stems in a small bowl and place mushroom caps on prepared baking sheet, stem side down. Place caps in preheated oven and bake 10 minutes or until excess water has leaked out of the mushrooms but they have not yet browned. Remove caps from oven (keep oven on) and place them, top side down, onto paper towels to cool slightly. To make filling, finely dice mushroom stems into small pieces and place in a bowl. Add diced pepper, onions, toasted bread crumbs or tortilla chips, nutritional yeast, olive oil, cumin, salt, pepper, dried mustard and parsley and stir to combine ingredients. Spoon dollops of filling into cooked caps, pressing to pack filling into each cap and adding more filling to mound. Reline the baking sheet with fresh parchment paper. Place filled caps onto prepared baking sheet. Place in preheated oven and bake 10 minutes or until mushrooms are lightly browned and filling is crispy. (Watch to be sure caps do not overcook.) Serve warm. Each mushroom cap contains: 21 calories, 1g total fat, 0g saturated fat, 0g trans fat, 0mg cholesterol, 65mg sodium, 2g carbohydrate, 1g fiber, 1g sugars, 1g protein, 1Est GL.

BEST GLUTEN FREE STUFFED MUSHROOMS WITH CRAB RECIPE

Steps:

• Preheat oven to 450 degrees F.
• Cover baking sheets with silicone mats or aluminum foil. Using a pastry brush, coat mushrooms with olive oil and place on baking sheets. Place in oven and roast for 10 to 15 minutes until slightly tender.
• Remove mushrooms from oven. Blot any puddles of moisture on mushrooms or baking sheets dry with paper towels. Set baking sheets aside to cool.
• In a large sauté pan over medium-high heat melt butter. Add red peppers, onions, mushroom stems, and garlic to the pan. Sauté, stirring occasionally, until vegetables are slightly brown.
• Add water and vegetable bouillon powder. Bring to a boil. Cook for 5 minutes. Turn off heat.
• Add bread crumbs, Parmesan cheese, basil, and crab. Mix thoroughly.
• Spoon vegetable and crab mixture into the mushroom caps. Don't be afraid to pile on the stuffing! Distribute evenly.
• Evenly place stuffed mushroom caps on the baking sheets.
• Place baking sheets in the oven at 450 degrees F for 10 to 15 minutes until the gluten free crab stuffed mushrooms start to brown. Serve hot.

CRAB-STUFFED PORTOBELLO MUSHROOMS

Steps:

• Preheat the oven to 375°F.
• Wipe the portobello caps clean of any dirt and use a knife to remove the stems.
• Combine the crab, egg, mayonnaise, parsley, bell pepper, onion, seasonings, and 2 tablespoons almond flour in a large bowl. Gently mix until well combined.
• Place the mushrooms in a baking dish and stuff with the crab mixture. Sprinkle a small pinch of almond flour on top of each mushroom, then drizzle the olive oil over them.
• Bake for 25-30 minutes, until the tops are golden brown and the mushrooms are tender.

CRAB-STUFFED MUSHROOMS

Steps:

• Preheat the broiler, setting the temperature on high. Set an oven rack in the middle of the oven (this will prevent the mushrooms from scorching under the broiler). Line a broiler-safe rimmed baking sheet with foil.
• Use damp paper towels to gently wipe the mushrooms clean. Gently twist the stems off. Spray the mushrooms with olive oil on both sides. Broil in the middle of the oven until just tender, 2-3 minutes per side. Drain on paper towels.
• Transfer the crabmeat to a medium bowl, feeling through the meat to make sure no shell pieces remain. If using jumbo lump crabmeat (which comes in larger pieces than lump crabmeat), use a fork to break the lumps into smaller pieces.
• Add the remaining ingredients except for the paprika and mix well with a rubber spatula until fully combined.
• Spoon the crab mixture into the mushrooms, dividing it evenly. Each mushroom should hold about 2 tablespoons of filling. Pack the filling into the mushrooms and pile it high if needed. Sprinkle the stuffed mushrooms with paprika.
• Arrange the mushrooms, filling side up, back on the baking sheet (you might need to use a clean new sheet of foil). Lightly spray them with olive oil.
• Broil the mushrooms briefly, just until the filling is warm and golden, for about 3 minutes. Serve immediately.

GLUTEN-FREE CRAB STUFFED MUSHROOMS

Steps:

• Preheat oven to 400°F. Grease 13x9-inch baking dish.
• Remove stems from mushrooms, and dust dirt off mushroom caps with damp paper towel.
• Place mushroom caps topside down on baking dish.
• Mix cream cheese, lemon juice, old bay seasoning, salt, pepper, garlic powder, Worcestershire sauce, scallions, and Cheddar cheese in large bowl.
• Fold in crabmeat gently.
• Place a heaping spoonful of mixture on top of each mushroom cap.
• Sprinkle each mushroom cap with Parmesan cheese.
• Bake 15 to 20 minutes, until heated through- but not extremely hot. Serve warm.

DATE NIGHT AT HOME: RACH'S GLUTEN-FREE CRAB + CHEESE-STUFFED MUSHROOMS

Steps:

• Preheat oven to 400˚F
• Wipe mushrooms with damp cloth
• Trim stems, then remove, finely chop, and reserve them
• Spray mushroom caps with cooking spray, season with salt and pepper, and parbake 10 to 12 minutes cap-side up
• Add EVOO to a skillet over medium heat and melt butter into oil, then add mushroom stems and cook until browned
• Add celery, shallots, chile pepper and thyme, season with salt and pepper, stir, then grate in lemon zest and garlic
• Add hot sauce and sherry, then let it cook out, 3 to 4 minutes
• Add pan juices from mushroom caps and cool mixture and mushroom caps completely
• In a bowl, mix crab, two-thirds of the cheese, cooled mushroom mixture, and herbs, saving a little of the herbs for topping
• Mound and fill the mushrooms and top with remaining cheese
• Bake to golden, 20 minutes, top with remaining herbs and serve

CRAB STUFFED MUSHROOMS

Steps:

• Preheat oven to 425°F.
• Grease a baking sheet with cooking oil spray or cooking oil.
• Rinse and dry the baby bella mushrooms with paper towels. Remove stems and chop the stems finely. Place the chopped stems in a medium mixing bowl and set aside.
• In a small saucepan, melt butter over medium heat. Add minced garlic and switch to low heat and cook for 2 minutes, allowing the butter to be infused by the garlic.
• Now, prepare the filling. Add crab meat, shallots, mustard, parsley, 1 cup of cheese, cayenne pepper, black pepper, sea salt and garlic powder in the mixing bowl together with the chopped mushroom stems. Mix well.
• Stir in egg and mayonnaise. Mix again until all ingredients are blended evenly.
• Use a spoon, stuff the mushrooms with the crab mixture and place them on the prepared baking sheet. (Use an additional baking sheet if necessary.)
• Drizzle infused butter onto each stuffed mushroom. Make sure to get some garlic bits on each mushroom too.
• Add a generous amount of cheese on top of each mushroom. Bake for 20 minutes and enjoy!

CRAB STUFFED MUSHROOMS GLUTEN FREE

Steps:

• Pre heat oven to 350 F.
• Melt the cream cheese using a double broiler. Stir until smooth. Strain the canned crab, then add. Mix Well. Mince, then add the artichoke hearts. Stir until well combined. Remove from the heat and set aside to cool slightly.
• Use a food processor or a blender to ground the rice thin crackers into a fine powder. Add the parmesan cheese and mix until well combined.
• Wash the mushrooms with a wet paper towel then remove the stems. Place the mushrooms upside down into a large cake pan.
• Use a spoon and fill each of the mushroom caps with the crab and cream cheese mixture. Sprinkle each one with the rice cracker and parmesan.
• In a microwave safe bowl, add the butter and minced garlic. Cook in the microwave for 35- 45 seconds. Drizzle the garlic butter over the mushrooms.
• Bake for 30 - 35 minutes.

KETO CRAB STUFFED MUSHROOMS

Steps:

• Preheat oven to 350 F. Mince the garlic and divide it in two. Place half in a bowl with the melted butter and the other half in a mixing bowl. Drain the liquid from the canned crab and add the meat to the mixing bowl with the garlic. Add the cream cheese, garlic powder and shredded mozzarella cheese to the bowl. Mix until thoroughly mixed through.
• Remove the stems from the mushrooms and place them upside down on a parchment paper or foil lined baking sheet. Brush the mushrooms with 2/3 of the garlic butter and place them back on the baking pan. Then use a small spoon to fill each of the holes in the mushrooms. Press the filling down slightly.
• Mix the salt with the parmesan cheese and sprinkle it over each of the mushrooms. (I did this part over a plate so the excess doesn't burn on the pan) Drizzle the remaining garlic butter over the mushrooms and bake for 20 - 25 minutes.

GLUTEN FREE SAUSAGE STUFFED MUSHROOMS

Steps:

• Preheat oven to 425° F. Pull stems from cremini mushrooms and set aside.
• Place caps on a foil-lined baking sheet open side up and lightly spray with oil. Bake 10 minutes, rotate and drain liquid. Bake 5-7 minutes more until tender and remove from oven.
• While mushrooms are baking: Finely chop mushrooms stems and onion. Set aside.
• Cook mild Italian sausage in a large non-stick pan over medium-high heat until browned, breaking up meat as is cooks.
• Stir in chopped mushrooms stems and onion, reduce to medium heat and cook 5-7 minutes more until tender.
• Stir in spinach and cook 1-2 minutes more. Remove from heat and cool slightly.
• In a large bowl, mix together sausage mixture with cheese dip.
• Rotate mushrooms caps so the openings are facing up. Fill with a heaping mound of the mixture and sprinkle with shredded Parmesan cheese. Bake 5-7 minutes until heated through and cheese is melted. Serve immediately.

CRAB STUFFED MUSHROOMS

Steps:

• Preheat oven to 375 °F
• Clean mushrooms with a damp paper towel to remove any dirt and debris.
• Remove the stems from the mushrooms by pulling them to one side and then snapping them off. You can also use a knife to cut them off if the stems do not snap easily.
• Place mushrooms on a large baking sheet that has been lined with parchment paper.
• In a medium-sized bowl mix together cream cheese, mayonnaise, ¼ cup Parmesan cheese, garlic, paprika, red pepper flakes, lemon juice, salt, and pepper.
• Add crabmeat and green onions. Mix delicately until just combined so the crabmeat does not break apart too much.
• Fill each mushroom cap with 1 to 1 ½ tablespoons of the crabmeat filling mixture. Pay careful attention not to fill them up with more filling than they are tall to prevent overflow while baking.
• Whisk together 2 tablespoons Parmesan cheese with 2 tablespoons of breadcrumbs. Sprinkle about a teaspoon over each filled mushroom.
• Bake in preheated oven for 20 minutes, or until the tops become crispy and golden brown.
• Serve with additional chopped chives and a sprinkle of paprika. Enjoy!