THE BEST SEAFOOD STUFFED MUSHROOMS
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
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
EASY ROASTED OYSTER MUSHROOMS
This is a 4-ingredient foolproof recipe for roasted oyster mushrooms. Oyster mushrooms have a slightly chewy texture and are mild in flavor, making them the perfect side dish for any meal.
Provided by Soup Loving Nicole
Categories Side Dish Vegetables Roasted Vegetable Recipes
Time 30m
Yield 4
Number Of Ingredients 4
Steps:
- Cut off any tough ends of the mushroom stems and discard. Place mushrooms in a large bowl. Add olive oil, salt, and pepper. Stir until evenly combined. Let mushrooms sit to absorb the oil while the oven preheats.
- Preheat the oven to 400 degrees F (200 degrees C). Line a baking sheet with aluminum foil.
- Spread mushrooms out on the prepared baking sheet in one layer.
- Roast in the preheated oven for 12 minutes. Using tongs, flip mushrooms over and continue roasting to desired doneness, about 10 minutes more.
Nutrition Facts : Calories 64 calories, Carbohydrate 2.8 g, Fat 5.2 g, Fiber 1 g, Protein 1.4 g, SaturatedFat 0.7 g, Sodium 298.3 mg, Sugar 0.5 g
OYSTER STUFFED MUSHROOM CAPS
Make and share this Oyster Stuffed Mushroom Caps recipe from Food.com.
Provided by Bergy
Categories Cheese
Time 40m
Yield 24 Stuffed Mushrooms
Number Of Ingredients 12
Steps:
- Roll the chopped oysters in the bread crumbs.
- Melt butter and add minced garlic.
- Season with salt, pepper& herbs.
- Fry the oysters in the butter mixture.
- Fill the mushroom caps.
- Place caps in a baking dish, sprinkle with any remaining butter from frypan and the white wine.
- Sprinkle the cheese over the caps.
- Cover& bake 350f for 15 minutes.
- Uncover& broil for 1-2 minutes.
STUFFED MUSHROOM CAPS
These hors d'oeuvre were served at a gallery opening and were consumed before the host could put the tray down. This elegant hors d'oeuvre can be prepared a day ahead and baked just before serving. The stuffing mixture also makes an excellent filling for chicken breasts or fish fillets. Goes great with a nice bottle of Australian Shiraz. This wonderful recipe was found on a beautiful website: www.finedinings.com
Provided by NcMysteryShopper
Categories Spinach
Time 35m
Yield 10-12 serving(s)
Number Of Ingredients 12
Steps:
- Preheat oven to 400° degrees F.
- Remove stems from mushrooms and chop finely; Place mushroom caps on baking sheets, stem-side up; Set aside.
- In a skillet, heat oil and add chopped mushroom stems, garlic, and Oregano; Cook over medium heat for 5 minutes, stirring often; Transfer mixture to a mixing bowl.
- Squeeze moisture out of spinach and add to cooked mushrooms with cottage cheese, onions, Parmesan cheese, shrimp, breadcrumbs, mustard and Tabasco; Mix well; Top mushrooms generously with filling.
- Bake at 400° degrees for 15 minutes until mushrooms are tender; Serve warm.
Nutrition Facts : Calories 62.2, Fat 1.5, SaturatedFat 0.5, Cholesterol 18.1, Sodium 153.7, Carbohydrate 6.6, Fiber 1.7, Sugar 2, Protein 7.3
SEAFOOD STUFFED MUSHROOM CAPS
This is a recipe I make quite often for guests. They say they are the best stuffed mushrooms they have ever had. Sauteing the mushrooms to start is helpful because the moisture from the mushrooms doesn't make the filling too soggy and soupy.
Provided by Arabannie
Categories Vegetable
Time 30m
Yield 24 mushrooms
Number Of Ingredients 11
Steps:
- Saute the mushroom caps in 1 tbsp butter and splash of wine till softened slightly and water has leached from the mushrooms.
- Puree rest of ingredients in food processor till well blended.
- Pipe the mixture into caps.
- Heat in the oven till done.
- About 15 minutes at 350.
- Sprinkle with parmessan and parsley if desired.
STUFFED MUSHROOM CAPS
Steps:
- Preheat the oven to 375 degrees F. Remove the stems from the mushrooms, finely chop, and set aside. Set the caps, holes downwards, on a baking sheet, rub the mushrooms with a little olive oil, and bake 10 minutes to shrink slightly.
- Meanwhile, melt the butter in a saute pan and gently fry the shallot until slightly soft, about 3 minutes. Add the chopped mushroom stems until soft, about 5 minutes more. Add the garlic, thyme, and pepperoncino one minute. Stir through all but a tablespoon of the bread crumbs. Taste, and season the mixture. Mix the parsley and remaining breadcrumbs together in a bowl.
- Pull the mushrooms from the oven and turn them hole-side up. Season the mushrooms with salt and freshly ground black pepper. Divide the cheese evenly among the mushrooms, pile on the filling, and then scatter the bread crumb-parsley mixture evenly over top. Drizzle with olive oil, and bake until the tops are golden and the filling is very hot, about 20 minutes
- Serve with watercress or pea sprouts on the side and a generous swirl of balsamic reduction.
BAKED STUFFED MUSHROOMS CAPS
This recipe was adopted by me in February 2005 - I have revised this recipe to that of my mother's (a certified chef). It is always a favorite in our home for parties and holiday gatherings and I hope you enjoy it too.
Provided by - Carla -
Categories Lunch/Snacks
Time 40m
Yield 12 serving(s)
Number Of Ingredients 12
Steps:
- Remove mushroom stems from mushrooms; chop enough stems to measure 1/4 cup.
- Place mushroom caps on a buttered baking sheet and set aside.
- In a medium skillet sauté the chopped stems, onions, and garlic in oil.
- Mix bread crumbs, bacon, parsley, oregano, salt and pepper to taste.
- Add the dry ingredients, along with the melted butter and white wine to the skillet and mix well.
- Shape mushroom mixture into 24 balls; mold each into the mushroom caps.
- Sprinkle with cheese.
- Bake 20 minutes at 350°F.
Nutrition Facts : Calories 101.7, Fat 8.5, SaturatedFat 3.9, Cholesterol 16.2, Sodium 117.5, Carbohydrate 3.5, Fiber 0.6, Sugar 1.1, Protein 3.3
STUFFED MUSHROOM CAPS
"Our state is well-known for mushrooms," reports Pennsylvania field editor Cherie Sechrist of Red Lion. "This is a flavorful way to use them."
Provided by Taste of Home
Categories Appetizers
Time 30m
Yield 2 dozen.
Number Of Ingredients 6
Steps:
- Remove stems from mushrooms and finely chop; set caps aside. In a skillet, saute chopped mushrooms in butter until tender, about 6-8 minutes. Remove from the heat; stir in the bread crumbs, soup mix and almonds. Stuff firmly into mushroom caps. , Place in a greased 15x10x1-in. baking pan; sprinkle with cheese. Bake, uncovered, at 425° for 12-15 minutes or until tender.
Nutrition Facts :
GRILLED OYSTER MUSHROOMS
Mushrooms rule. BBQs rule. Mushrooms plus BBQ equals food nirvana.
Provided by Anonymous
Categories Appetizers and Snacks Vegetable Mushrooms
Time 20m
Yield 4
Number Of Ingredients 2
Steps:
- Prepare grill for medium heat.
- Oil grate. Place mushroom caps on grill. Mushrooms cooked over the grill will cook very fast and become dried out, so move them around the fire for better heat control - don't let them burn! You can let them blacken a little bit on the edges for extra flavor. As the edges begin to toast, add a sprinkle of Parmesan cheese to each mushroom, and lit it melt. Serve and eat immediately!
Nutrition Facts : Calories 98.8 calories, Carbohydrate 4.3 g, Cholesterol 12.5 mg, Fat 4.1 g, Fiber 1.3 g, Protein 10.5 g, SaturatedFat 2.5 g, Sodium 254.5 mg, Sugar 1.4 g
STUFFED MUSHROOM CAPS
Make and share this Stuffed Mushroom Caps recipe from Food.com.
Provided by Evie3234
Categories Pork
Time 35m
Yield 10 stuffed mushroom caps
Number Of Ingredients 9
Steps:
- Preheat oven to a hot 220C degrees.
- Line a 13x11 oven tray with foil; grease the foil.
- Remove mushroom stalks from the caps; chop finely.
- Arrange caps on tray.
- Heat oil in frying pan, add bacon.
- Cook over medium heat for 3 minutes, stirring occasionally.
- Add chopped mushroom stems.
- Cook over high heat for 2 minutes.
- Remove pan from heat.
- Transfer the mixture to a medium bowl.
- Add breadcrumbs, garlic, onion, cheese,parsley and egg; using wooden spoon, stir until combined.
- Divide bacon and mushroom mix evenly into 10 portions.
- Press mix into each cap.
- Bake for 12 minutes or until lightly golden.
Nutrition Facts : Calories 89.7, Fat 6.3, SaturatedFat 1.7, Cholesterol 26.4, Sodium 124.4, Carbohydrate 5, Fiber 0.5, Sugar 0.8, Protein 3.5
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