Best Button Mushrooms Stuffed With Crab And Shrimp Recipes

Crab or Shrimp Stuffed Mushrooms image

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.

Stuffed Button Mushrooms image

Provided by cd 2644

Categories Vegetable

Time 10m

Yield 4-6 serving(s)

Number Of Ingredients 6

Steps:

Pull out the stalk of mushrooms.
scoop out a bit of the inside if you would like them deeper.
mix cream cheese and parmesan cheese together (regular parmesan works too but I like extra sharp parmesan).
add salt, pepper and a little bit of garlic to taste.
stuff the mushrooms.
sprinkle a little paprika for colour.
grill until slightly golden.
don't put too many on a plate as they are very rich.

Nutrition Facts : Calories 84.1, Fat 7, SaturatedFat 4.3, Cholesterol 21.4, Sodium 140, Carbohydrate 1.6, Fiber 0.3, Sugar 0.6, Protein 4.4

Shrimp and Crab Stuffed Portobello Mushrooms image

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