Shrimp And Crab Stuffed Mushrooms Recipe 445

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CRAB OR SHRIMP STUFFED MUSHROOMS



Crab or Shrimp Stuffed Mushrooms image

Heavenly seasoned with creamy, sweet, roasted garlic. Don't skimp on the garlic. The bulb will mellow and sweeten after it is roasted. This can be made with crab,shrimp or both. Made for RSC #14 but could submit only 3.

Provided by Rita1652

Categories     Crab

Time 40m

Yield 10 serving(s)

Number Of Ingredients 14

16 ounces large button mushrooms, stems removed wiped of any dirt
1 tablespoon olive oil
1/3 cup diced onion
1/4 cup diced celery
6 ounces crabmeat, drained and rinsed or 6 ounces small shrimp, peeled and chopped
1 bulb roasted garlic (one tablespoon mashed)
1/2 teaspoon lemon zest
1/4 teaspoon dried thyme leaves
1/4 teaspoon smoked paprika (hot or sweet)
1 pinch salt
pepper
2 tablespoons panko breadcrumbs
3 ounces cream cheese, softened
1/2 cup shredded mozzarella cheese

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.

THE BEST SEAFOOD STUFFED MUSHROOMS



The Best Seafood Stuffed Mushrooms image

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

1 (8 ounce) package softened cream cheese
1 egg yolk
1 tablespoon Italian bread crumbs
1 green onion, chopped
1 tablespoon lemon juice
1 teaspoon Worcestershire sauce
1 teaspoon garlic powder
1 pinch salt and ground black pepper to taste
1 (6 ounce) can snow crab, drained
1 (4 ounce) can small shrimp, drained
12 large white mushrooms, stems removed
1 cup Italian bread crumbs

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

SHRIMP AND CRAB STUFFED PORTOBELLO MUSHROOMS



Shrimp and Crab Stuffed Portobello Mushrooms image

This is a great way to use the crab legs after you've been picking and eating crabs! Still have corn, crabs, and shrimp from last night's dinner? This is the answer.

Provided by Elizabeth W.

Categories     Crab

Time 35m

Yield 4 Stuffed portobello mushrooms, 4 serving(s)

Number Of Ingredients 15

4 medium portabella mushrooms (cleaned and stems saved for adding back into mixture)
2 tablespoons butter or 2 tablespoons margarine
1 small onion, finely chopped
1 garlic clove, minced
1/2 lb shrimp (peeled, deveined, and cooked shrimp, chopped)
1 cup crabmeat (fresh if you have been picking)
1 ear of corn (kernels cut off cobb)
1/2 cup breadcrumbs
1 egg, slightly beaten
1 tablespoon fresh lemon juice
1/2 teaspoon red pepper flakes
1 ounce parmigiano-reggiano cheese, grated
4 ounces cream cheese, softened
2 teaspoons parsley (fresh, chopped)
salt & pepper (to taste)

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.

Nutrition Facts : Calories 339.4, Fat 20.6, SaturatedFat 11.1, Cholesterol 169.6, Sodium 713.2, Carbohydrate 22.1, Fiber 2.6, Sugar 6.4, Protein 18.4

SEAFOOD STUFFED MUSHROOMS



Seafood Stuffed Mushrooms image

A crab, shrimp and cream cheese filling nestled in mushrooms caps. They go together like the sea and the land, so hand them out at your next party!

Provided by Sydney Lara

Categories     Appetizers and Snacks     Vegetable     Mushrooms     Stuffed Mushroom Recipes

Time 1h30m

Yield 24

Number Of Ingredients 8

2 pounds fresh mushrooms, stems removed
2 (8 ounce) packages cream cheese, softened
2 green onions, chopped
¼ pound imitation crabmeat
¼ pound small shrimp - peeled and deveined
2 (1 ounce) packages green onion dip mix
1 dash garlic powder
salt and pepper to taste

Steps:

  • In a medium bowl combine the cream cheese, green onions, crab, shrimp, dip mix, garlic powder, salt and pepper. Mix all together and chill mixture for about 1 hour. Spoon mixture into clean mushroom caps to stuff and serve.

Nutrition Facts : Calories 89.7 calories, Carbohydrate 4 g, Cholesterol 28.7 mg, Fat 6.8 g, Fiber 0.6 g, Protein 4.1 g, SaturatedFat 4.1 g, Sodium 307.4 mg, Sugar 1.1 g

SHRIMP AND CRAB STUFFED MUSHROOMS RECIPE - (4.4/5)



Shrimp and Crab Stuffed Mushrooms Recipe - (4.4/5) image

Provided by Treebs

Number Of Ingredients 15

2 tbsp butter
1/2 cup onion, chopped (tiny slices)
1 cup celery, chopped (tiny slices)
1 red pepper, chopped (tiny slices)
1 can (10 3/4 oz) low-fat, low-sodium cream of mushroom soup
1/2 cup plain dry bread crumbs, divided
2 tbsp fresh parsley, chopped (tiny slices)
4 cloves garlic, chopped
2 cups cooked rice (optional)
8 oz shrimp, cooked, peeled and chopped
8 oz crab meat
1/2 tsp no salt lemon-pepper seasoning
black pepper to taste
48 large mushrooms, stems removed.
canned tiny shrimp (optional)

Steps:

  • Preheat oven to 375 degrees F. In skillet melt butter over med-high heat. Add onions, celery and red pepper; cook until softened, eight minutes. reduce heat to low; stir in soup, 1/4 cup bread crumbs, parsley and garlic. Stir in the next five ingredients until combined. Divide mixture among mushroom caps. Place mushrooms on ungreased baking sheets; spring with remaining bread crumbs. Bake until mushrooms soften, 25 minutes. Garnish with one tiny shrimp (optional).

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