Best 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