Notstrictlystuffedmushrooms Recipes

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NOT-STRICTLY STUFFED MUSHROOMS

This is taken from the Not-Strictly Vegetarian Cookbook-- I remember someone making these and passing the recipe on to me. The secret is using real butter; I've never attempted using margarine with this recipe (you shouldn't either) ha!

Provided by amygdala

Categories     Vegetable

Time 50m

Yield 3-5 serving(s)

Number Of Ingredients 10



Not-Strictly Stuffed Mushrooms image

Steps:

  • Preheat oven to 350 degrees.
  • Melt 3 tablespoons butter in microwave or in a pan on stovetop.
  • Wash mushrooms well and remove stems (do not discard stems).
  • Place mushroom caps on cookie sheet tops up and Liberally brush or drizzle butter on each one. (liberal brushing is better as opposed to Conservative drizzling).
  • Place in oven and don't forget they're in there (check after 5 minutes or so). When golden, set aside.
  • Meanwhile, chop mushroom stems and onions. (Don't process; if so, make sure mixture is coarse).
  • Heat skillet with remaining 2 tablespoons butter and sautee mushroom stems, pressed garlic and onion until onion is translucent. (don't burn garlic).
  • Add parsley, basil and bread crumbs.
  • Mix well (should be a bit dry).
  • Add sour cream and mix well.
  • Turn over caps and fill with mixture; I like to sprinkle a touch of paprika over them.
  • Bake in oven until done-- I'd check in 8 minutes.

Nutrition Facts : Calories 531.3, Fat 37.2, SaturatedFat 21.6, Cholesterol 91.2, Sodium 949, Carbohydrate 40.6, Fiber 4.8, Sugar 10.2, Protein 13.2

5 tablespoons butter
1 lb fresh large mushroom (nice caps)
1 large onion, chopped
2 garlic cloves, pressed
1 cup seasoned bread crumbs
1 cup sour cream
2 tablespoons flat-leaf Italian parsley, chopped (or dried equivalent)
2 teaspoons dried basil (you can use fresh if you want, not advised)
salt & fresh ground pepper
paprika (optional)

CRAB CAKE-STUFFED MUSHROOMS

Make and share this Crab Cake-Stuffed Mushrooms recipe from Food.com.

Provided by Food.com

Categories     Thanksgiving

Time 50m

Yield 24 serving(s)

Number Of Ingredients 15



Crab Cake-Stuffed Mushrooms image

Steps:

  • Preheat oven to 425°F Spray a 9x13-inch glass baking dish with cooking spray.
  • Wipe mushrooms with a damp paper towel to clean. Remove stems, set aside caps and chop stems to add to filling.
  • In a medium bowl, mix crabmeat, chopped mushroom stems, onion, dry mustard, 1 cup parmesan cheese, bread crumb, parsley, cayenne, black pepper, and 1/4 teaspoon garlic salt. Mix well and then stir in egg and mayonnaise.
  • Use a small cookie scoop to mound filling onto each mushroom cap. Slightly flatten out the top of the crab mixture to form a crab cake on the top of the mushroom cap.
  • In a small mixing bowl, stir remaining 1/4 teaspoon garlic salt into melted butter and drizzle over the filled mushrooms. Mound a generous portion of the shredded parmesan cheese on top of each filled mushroom.
  • Bake in a preheated oven for 20 minutes. Serve hot garnished with chopped chives and a squeeze of lemon.
  • Cook's Note: Can be prepared ahead, refrigerated and then baked just before serving (add 7-10 minutes additional baking time).

Nutrition Facts : Calories 96.2, Fat 6.7, SaturatedFat 4, Cholesterol 31.2, Sodium 260.3, Carbohydrate 2.3, Fiber 0.3, Sugar 0.7, Protein 7

24 large white mushrooms
12 ounces flaked crabmeat
4 tablespoons finely chopped onions
1 teaspoon dry mustard
2 cups shredded parmesan cheese, divided use
1 cup soft breadcrumbs
1 tablespoon finely chopped parsley
1/8 teaspoon ground cayenne pepper
1/8 teaspoon black pepper
1/2 teaspoon garlic salt, divided use
1 egg, beaten
3 tablespoons mayonnaise
1/2 cup unsalted butter, melted
chopped fresh chives, for garnish
lemon wedge, for serving

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