Best 2 Stuffed Mushrooms Iii Recipes

CRAB STUFFED MUSHROOMS III

Crab Stuffed Mushrooms III image

These are a favorite in our family. Mushroom caps are stuffed with a rich crabmeat filling and baked.

Provided by MS.CHEF

Categories Appetizers and Snacks Vegetable Mushrooms Stuffed Mushroom Recipes

Time 40m

Yield 20

Number Of Ingredients 13

Ingredients

60 mushrooms
1 lemon, juiced
1 quart water
½ cup chopped onions
½ cup chopped celery
1 tablespoon sour cream
½ cup cream cheese, softened
2 tablespoons dry bread crumbs
1 teaspoon lemon juice
⅛ teaspoon garlic powder
¼ teaspoon salt
¾ cup crabmeat
2 tablespoons paprika

Steps:

Preheat oven to 350 degrees F (175 degrees C).
Rinse the mushrooms. Remove and discard stems. Place mushroom caps in a large bowl. Cover with lemon juice.
In a medium saucepan, boil the water. Pour the water over the mushroom caps. Drain after 1 minute and pat dry.
Using a blender or food processor, thoroughly blend the onions, celery, sour cream, cream cheese, bread crumbs, lemon juice, garlic powder and salt. Transfer the mixture to a medium bowl and gently mix in the crabmeat by hand.
Fill the mushroom caps with the blended mixture. Top each cap with a dash of paprika.
Bake in the preheated oven 7 to 10 minutes, until lightly brown.

Nutrition Facts : Calories 46.7 calories, Carbohydrate 3.9 g, Cholesterol 11.2 mg, Fat 2.6 g, Fiber 1.2 g, Protein 3.5 g, SaturatedFat 1.4 g, Sodium 75.5 mg, Sugar 1.3 g

STUFFED MUSHROOMS III

Stuffed Mushrooms III image

Mushroom caps stuffed with a mixture of Italian cheeses and pesto.

Provided by Lisa B

Categories Appetizers and Snacks Vegetable Mushrooms Stuffed Mushroom Recipes

Time 40m

Yield 4

Number Of Ingredients 6

Ingredients

8 large fresh mushrooms
1 tablespoon olive oil
2 cups ricotta cheese
¾ cup grated Parmesan cheese
¾ cup shredded mozzarella cheese
4 tablespoons pesto

Steps:

Preheat oven to 375 degrees F (190 degrees C).
Wash mushrooms, remove stems, hollow out and brush inside and out with olive oil.
In a medium-size mixing bowl, combine cheese and pesto, reserving 1/4 cup Parmesan cheese for later. Stuff the cheese-pesto mixture into the mushroom caps. Arrange the caps on a cookie sheet. Sprinkle the mushrooms with the reserved Parmesan cheese.
Bake for 25 to 30 minutes, or until the cheese is bubbling and brownish.

Nutrition Facts : Calories 261.3 calories, Carbohydrate 3.7 g, Cholesterol 38.1 mg, Fat 20.7 g, Fiber 0.9 g, Protein 16.1 g, SaturatedFat 8.4 g, Sodium 539.7 mg, Sugar 1.1 g

Tips:

Choose the right mushrooms. Large, meaty mushrooms like Portobello or Crimini are best for stuffing.
Clean the mushrooms thoroughly. Wipe them with a damp paper towel or rinse them briefly under cold water.
Remove the stems. Use a spoon or a melon baller to scoop out the inside of the mushrooms.
Stuff the mushrooms. You can use a variety of fillings, such as cooked sausage, ground beef, seafood, vegetables, or cheese.
Bake the mushrooms. Stuffed mushrooms can be baked in a preheated oven at 375°F (190°C) for 20-25 minutes, or until the filling is cooked through and the mushrooms are tender.
Serve the mushrooms hot. Stuffed mushrooms can be served as an appetizer, main course, or side dish.

Conclusion:

Stuffed mushrooms are a delicious and versatile dish that can be enjoyed by people of all ages. They are easy to make and can be tailored to your own taste. With so many different variations to choose from, there is sure to be a stuffed mushroom recipe that everyone will love. So next time you are looking for a quick and easy appetizer or side dish, give stuffed mushrooms a try!