Time 35m Yield 4 mushrooms Number Of Ingredients 10 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.
Time 25m Yield 6-8 serving(s) Number Of Ingredients 9 Steps:
Defrost spinach and thoroughly squeeze out all excess fluid. Drain crabmeat well. Mix together spinach, eggs, cheeses, bread crumbs crabmeat, garlic & salt. Saving 1/2 of the Mozzarella for topping. Stuff into mushroom caps. Top with mozzarella cheese. Bake on cookie sheet 400 degrees for approx 20 minute.
Time 40m Yield 16 appetizers. Number Of Ingredients 11 Steps:
Preheat oven to 400°. Remove stems from mushrooms and set caps aside; discard stems or save for another use. In a small skillet, heat olive oil over medium heat. Add spinach; saute until wilted. Add garlic; cook 1 minute longer., Combine spinach mixture with remaining ingredients. Stuff into mushroom caps. Place in a 15x10x1-in. baking pan coated with cooking spray. Bake, uncovered, until mushrooms are tender, 12-15 minutes. Serve warm.
Time 35m Yield 1-1/2 dozen. Number Of Ingredients 7 Steps:
Remove stems from mushrooms (discard stems or save for another use); set caps aside., In a small bowl, combine the crab, mayonnaise, bread crumbs, cheese and garlic. Stuff into mushroom caps. Place on a greased baking sheet., Bake at 400° until mushrooms are tender, 20-25 minutes. If desired, sprinkle with parsley.
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.
Time 40m Yield 6 Number Of Ingredients 12 Steps:
Preheat oven to 400 degrees F (200 degrees C). Melt 2 tablespoons butter in a skillet; cook and stir green onion until softened, about 2 minutes. Transfer green onion to a bowl. Stir in crabmeat, bread crumbs, 1/4 cup Monterey Jack cheese, egg, lemon juice, and dill weed until well mixed. Pour 1/2 cup melted butter in a 9x13-inch baking dish; turn mushroom caps in butter to coat. Fill mushroom caps with the crab mixture and sprinkle with remaining 1/2 cup Monterey Jack cheese. Pour white wine into baking dish. Bake in preheated oven until cheese is melted and lightly brown, 15 to 20 minutes.
More about “crab and spinach stuffed mushrooms recipes”
Yield 5 servings Number Of Ingredients 9 Steps:
Preheat oven to 375˚F (190˚C). Remove the stems from the mushrooms. Place the top half on a baking sheet. Mince the stems. Melt the butter in a pan and add the minced stems and minced garlic. Stir and cook for 2 minutes. Add the spinach, cook until it wilts. Add the cream cheese, salt, and pepper. Stir until the cream cheese is melted and everything is well-combined. Take a spoonful of the spinach mixture and fill each mushroom top. Mix bread crumbs and Parmesan cheese in a bowl and sprinkle the mixture on top of the dip stuffed mushrooms. Bake for 12-15 minutes or until golden brown. Enjoy!
