Mushrooms Stuffed With Pate Recipes

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

Ingredients

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

PâTé-STUFFED MUSHROOMS

Pâté-Stuffed Mushrooms image

Made with authentic, creamy Jones liver sausage, these stuffed mushrooms have a rich, old-school dinner party vibe that we're totally loving.

Provided by Recipe by The Farmington Cookbook

Yield 30

Number Of Ingredients 10

Ingredients

ingredients 30 mushroom caps, precooked 1 container stock 1/2 small onion, minced Mushroom stems, minced 2 tablespoons butter 4 oz. Jones Dairy Farm Braunschweiger 1 tablespoon lemon juice 1/4 teaspoon seasoned salt Freshly ground pepper to taste
30 mushroom caps, precooked
1 container stock
1/2 small onion, minced
Mushroom stems, minced
2 tablespoons butter
4 oz. Jones Dairy Farm Braunschweiger
1 tablespoon lemon juice
1/4 teaspoon seasoned salt
Freshly ground pepper to taste

Steps:

DIRECTIONS Preheat the oven to 425°F. Boil mushroom caps in stock for 7-8 minutes to precook. While mushroom caps precook, sauté onion and mushroom stems in butter. Mix with well-mashed Braunschweiger and lemon juice, salt and pepper. Fill mushroom caps with mixture, dot with butter and bake for 5 minutes or until brown on top.

MUSHROOMS STUFFED WITH PATE

Mushrooms stuffed with Pate image

Simple, quick & great tasting snack, great for those on a low carb diet

Provided by julietosh

Time 15m

Yield Serves 4

Number Of Ingredients 10

Ingredients

12 white mushrooms
1 Tbsp. (15 mL) butter
1 tsp. (10 mL) extra-virgin olive oil
2 Tbsp. (15 mL) shallot, chopped
1 tsp. (5 mL) garlic, chopped
To taste salt and pepper
1 tsp. (5 mL) oregano
60 g ( 2 oz) diced liver pÃƒÂƒÃ‚Â¢tÃƒÂƒÃ‚Â©
Breadcrumbs (optional)
Crusty bread (optional)

Steps:

Scoop out mushrooms with a spoon, keep the flesh and chop up
Put the butter, oil, shallots and garlic into a saucepan, gently cook for 2 minutes
Add the chopped mushroom, oregano, salt and pepper and cook for a further 2 minutes on a higher heat
Take off the heat and add the liver pate
Stuff the mushrooms and sprinkle with breadcrumbs (optional for those not watching the carbs). Cook in the oven for about 7-8 minutes. Serve with toasted crusty bread if required.

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