Oyster Stuffed Mushroom Caps Recipes
THE BEST SEAFOOD STUFFED MUSHROOMS
If you're a stuffed mushroom connoisseur, this is a must try! These practically melt in your mouth and are always a hit when I've served them to family and friends. The filling can also be used to stuff chicken breasts or fish.
Provided by Terri Benson Carroll
Categories Appetizers and Snacks Vegetable Mushrooms Stuffed Mushroom Recipes
Time 45m
Yield 6
Number Of Ingredients 12
Steps:
- Preheat oven to 400 degrees F (200 degrees C). Line a baking sheet with aluminum foil.
- Place cream cheese, egg yolk, 1 tablespoon bread crumbs, green onion, lemon juice, Worcestershire sauce, garlic powder, salt, and pepper in the bowl of a mixer. Mix until smooth and evenly blended. Fold in the snow crab and shrimp. Stuff the mushrooms with this mixture, and press into the remaining bread crumbs to coat. Place onto baking sheet stuffing-side-up once coated.
- Bake in preheated oven until the mushrooms have softened slightly, 12 to 14 minutes. Set oven to Broil, and broil mushrooms for a few minutes until the tops are golden and bubbly.
Nutrition Facts : Calories 278.5 calories, Carbohydrate 17.5 g, Cholesterol 132.4 mg, Fat 15.6 g, Fiber 1.4 g, Protein 17.4 g, SaturatedFat 8.9 g, Sodium 388.6 mg, Sugar 2.4 g
OYSTER STUFFING PORTABELLA MUSHROOMS
I couldn't find what I wanted anywhere on line so I made it up myself! It is a compilation of several recipes.
Provided by Dixie in Orlando
Categories Vegetable
Time 55m
Yield 10 serving(s)
Number Of Ingredients 17
Steps:
- Preheat oven to 400 degrees F.
- Gently scrap brown gills from inside of each mushroom cap. Lightly wipe with damp papertowel. Rub each cap with a little olive oil and set aside.
- Toast bread cubes until golden brown on baking sheet, and remove to a large bowl.
- Heat butter over medium high heat in a large skillet, add onions and celery and cook, stirring, about 5 minutes until tender.
- Remove from heat and stir in parsley and other spices. Stir in stock and eggs.
- Stir in bread cubes, and chopped oysters and toss well until stuffing is moist but not packed together.
- Remove approximately 4 cups stuffing and place in food processor. Pulse until mixture is finely chopped and comes together slightly, about 30 seconds. Repeat if necessary so you have about 3 cups of chopped stuffing.
- Reserve remaining stuffing and place in small casserole dish. Refrigerate for later use.
- Divide the stuffing among the mushroom caps, and 1/2 cup for each mushroom. Place filled mushrooms on a baking sheet.
- Bake until golden brown on top and mushrooms are tender, about 15 to 18 minutes. Garnish with remaining 2 tablespoons minced parsley.
Nutrition Facts : Calories 279.3, Fat 11, SaturatedFat 4.2, Cholesterol 77.2, Sodium 561, Carbohydrate 34.1, Fiber 3.5, Sugar 3.3, Protein 12.2
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