Stuffed Caps With Cream Cheese And Crab Recipes

Steps:

• Spray a 9x12-inch glass baking dish with cooking spray.
• Use an additional baking dish if needed.
• Drizzle olive oil or butter in the bottom of the baking dish.
• 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 crumbs, parsley, red and black pepper, and garlic salt.
• Mix well and then stir in egg and Cream Cheese.
• Use a small cookie scoop to mound filling onto each mushroom cap.
• Melt butter and mix in garlic salt and drizzle over the filled mushrooms.
• Mound a Mozzarella Cheese over.
• Bake for 20 to 25 minutes at 425°F
• Best served hot.
• Can be prepared ahead, refrigerated and then baked just before serving (add 7-10 minutes additional baking time).

Steps:

• Preheat the oven to 400 degrees F.
• Peel the brown skin from the tops of the mushrooms to reveal the cream colored under skin. Toss the mushroom caps with the 2 tablespoons of the olive oil and season with 1 teaspoon of salt and 1/2 teaspoon of pepper. Place the caps on an aluminum foil lined baking sheet, stem-end up, and roast in the oven until well roasted and browned, about 35 to 40 minutes. Remove from the oven and cool for 10 minutes.
• Set a 1-quart saucepan over medium heat and add the butter to the pan. Once the butter is melted, about 1 minute, add the onions and saute until translucent, about 3 minutes. Sprinkle the flour into the pan and stir to form a roux. Continue to cook the roux for 2 to 3 minutes before adding the milk. Bring the milk to a boil and reduce to a simmer, season with the remaining 1/4 teaspoon of salt, 1/4 teaspoon of white pepper and the nutmeg.
• Cook the bechamel sauce for 5 minutes before removing from the heat. Allow the mixture to cool slightly before folding in the crabmeat and cheese. Combine the bread crumbs with the remaining tablespoon of olive oil.
• Spoon 1/3 cup of the bechamel over each mushroom cap and sprinkle 1 teaspoon of the bread crumb mixture over each stuffed mushroom. Place in the oven and roast until the bechamel is bubbling and lightly browned on the edges, about 8 to 10 minutes. Serve immediately.

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.

Steps:

• De-stem and scrape out the caps of domestic mushrooms.
• Spray with oil.
• Bake mushroom caps at 350 degrees for 5-7 minutes to soften.
• Prepare the crabmeat stuffing: Break up and coarsely chop the crabmeat. Place in a bowl and blend with cream cheese.
• Once thoroughly combined, spoon crab mixture into mushroom caps and sprinkle with shredded cheese.
• Broil 6 inches from broiler until melted and lightly browned. *Watch carefully*.

Steps:

• Remove stems from mushrooms (discard or save for another use); set caps aside. In a small skillet, saute onion in 1 tablespoon oil until tender. In a small bowl, combine the cream cheese, egg, bread crumbs, 1/2 cup cheese and seafood seasoning. Gently stir in crab and onion., Spoon 1/2 cup crab mixture into each mushroom cap; drizzle with remaining oil. Sprinkle with paprika and remaining cheese. Place in a greased 15x10x1-in. baking pan. , Bake, uncovered, at 400° for 15-20 minutes or until mushrooms are tender.

Steps:

• Cut stems out of washed mushrooms, leaving the cap hollow.
• Sautee the stems and add them to your dinner, Mmmm!
• Mix softened cream cheese with parmesan cheese and garlic salt.
• Fill mushroom caps with mixture so they are overflowing a bit.
• Bake at 450 degrees F for 15 minutes, or until the mushrooms are tender.

Steps:

• Remove stems from mushrooms; may remove gills or leave them; set caps aside.
• In a small skillet, saute onion in 1 tablespoon oil until tender.
• In a small bowl, combine the cream cheese, egg, bread crumbs, 1/2 cup Parmesan, and seafood seasoning; gently stir in crab and onion.
• Spoon 1/2 cup crab mixture into each mushroom cap; drizzle with remaining oil.
• Sprinkle with paprika and remaining cheese.
• Place in a greased 15 in x 10 in x 1 in baking dish.
• Bake, uncovered in a preheated 400° oven for 15-20 minutes or until mushrooms are tender.

Steps:

• Melt butter in a sauce pan on medium heat. Add the onion and garlic and saute for 5 minutes.
• Add the spinach, the cream cheese, and the heavy cream and continue to cook on medium heat until the cream cheese is melted.
• Add the monterrey jack cheese and salt and pepper to taste.
• Finally, tear the crab meat into small chunks and gently fold the meat into the spinach mixture.
• Spoon the spinach mixture into the mushroom caps and place them on an oiled baking sheet.
• Bake the mushrooms on 375 for 20 minutes.