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How To make Mushrooms Stuffed with Crabmeat and Gruyere
1/2 lb Crabmeat; flaked
5 tb Butter
3 tb Onion; chopped
3 tb Flour
1 c Milk
1/8 ts Salt
pn Cayenne pepper 2 tb Parmesan cheese; grated
2 tb Bread crumbs; dried
1 tb Parsley; chopped
24 md Mushrooms; stems removed
2 tb Dry sherry
6 tb Gruyere cheese; grated
Recipe by: The Red Lion Inn Cookbook Preheat oven to 350 degrees. Carefully pick over the crabmeat to remove any cartilage and shell fragment Melt 3 tablespoons of the butter in a saute pan. Add the onions and saute over medium heat until translucent, about 3 minutes. Add the floour and co an additional 3 minutes. Then add the milk and cook 5 to 6 minutes more, stirring, until thick and creamy. Do not let the mixture scorrch. Remove from heat. Add the crabmeat, salt cayenne pepper, and Parmesan cheese to th pan and combine well. Stir in the bread crumbs and parsley. At this point the mixture should be as thick as a stuffing. Allow it to cool to room temperature. Heat the remaining 2 tablespoons of of butter in another saute pan, and saute the mushroom caps until tender, about 3 minutes. While the is still hot, pour in the sherry and carefully light it with a match. Drai the caps and allow them to cool. Mound 1 tablespoon of the stuffing in each mushroom cap, and sprinkle them with the Gruyere cheese. Place caps on a greased baking sheet and bake at 350 degrees for 10 minutes, until bubbling Serve hot. Serves 4 as an appetizer, and more as an hors d'oeuvre.
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Statement Salad: Rachael's Spinach and Kale Salad with Bacon and Crab Stuffed Mushrooms
The bed of hearty kale and spinach salad gets tossed with a maple-mustard dressing.
Escargot Stuffed Mushrooms
Escargot stuffed mushrooms with Garlic rosemary butter topped with Gruyere and Parmesan cheese!
Stuffed Mushroom Recipe With Cream Cheese And Breadcrumbs
Stuffed mushroom recipe with cream cheese and breadcrumbs is the perfect thanksgiving side dish in 2020. This stuffed mushroom recipe has sweet italian sausage and is a delicious thanksgiving side dish 2020. Stuffed mushrooms with cream cheese is a great side dish or main course. This stuffed mushroom recipe has crispy diced pancetta for a wonderful textural element. The sausage for this stuffed mushroom recipe is cooked in the rendered fat from the pancetta for added flavor. I use panko breadcrumbs for my stuffed mushrooms recipe. Cooking these stuffed mushrooms is a great appetizer. This recipe is easy cause cooking them in the oven takes 45 minutes and they are done. These can be made in an air fryer as well for stuffed mushrooms air fryer. Substitute the sausage for crab for stuffed mushrooms with crab. let me show you how to make stuffed mushrooms for the best easy recipe you have ever seen.
stuffed mushroom recipe with cream cheese and breadcrumbs recipe
-20 large white button mushrooms-
-1 pound sweet italian sausage-
-12 ounces diced pancetta-
-3 cloves garlic minced-
-1/4 cup marsala wine-
-1 cup panko breadcrumbs-
-4 ounces cream cheese-
-parsley and green onion-
-1/3 cup fresh grated pecorino romano-
-gruyere cheese to finish-
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Stuffed Portobello Mushrooms- Bacon, Onions, Spinach and Cheese
We used 4 large portobello’s for this recipe with easy ingredients and should come together pretty quickly.
Although we used pancetta and gruyere, you can easily substitute bacon and any other type of cheese if you wish.
The beauty of this recipe is that you can easily make it vegetarian or vegan based on the ingredients you want to use. The steps will not change.
To prep your mushrooms-
Remove the stem with a paring knife. Place the knife in the center and rotate the mushroom. Be careful as the mushroom may crack with too much pressure.
Save the stem for the filling.
If you desire, trim the edges of the mushroom with the knife. You may remove the gills to get more internal area for stuffing.
Chop the stems and edges and set aside for the filling.
Brush inside of mushrooms with olive oil.
Our recipe-
Ingredients:
4 each- large portobello mushrooms (cleaned and trimmed)
12 oz- pancetta
8 oz- gruyere cheese (grated)
1 each- large white onion
3 cup- baby spinach (compacted)
Olive oil
Salt
Pepper
Method:
Render bacon over medium heat, add onions and mushroom pieces and sauté until bacon is cooked and onions are soft.
Season with salt and pepper.
Add the spinach right at the end and turn off the heat. You only want to slightly wilt the spinach as the will continue to cook in the oven.
Remove the mixture and cool slightly. Add 1/2 of the cheese and mix together.
Scoop the mixture into the mushrooms, you can heap above the tops.
Place in a 325 degree oven (covered) for about 25 minutes, based on your oven, you may need additional time. Cook until the mushrooms begin to turn dark brown and are sweating.
Remove the mushrooms, top with the rest of the cheese and broil until bubbly and browned.
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Crab Au Gratin – Low Carb Keto Crab Dinner Recipe
▼ Please see the description below for ingredient amounts ▼
Today I present my Crab Au Gratin. This delectable recipe features a modified hollandaise sauce and two different types of cheese and brings it all together – raising crab to a whole new level... all while keeping it just over one net carb per serving.
#papag #crabaugratin #crab
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Ingredients:
4 4-ounce ramekins
5 Tbs unsalted butter, divided
2 egg yolks
2 tsp lemon juice
1/2 tsp salt
1/2 tsp creole seasoning
1/4 tsp ground black pepper
1 clove of garlic, minced
1 green onion stalk
8 ounces crabmeat
6 ounces gruyere cheese
Topping:
4 Tbs Parmesan cheese
green onion tops
dust with creole seasoning before baking
Serve with a lemon wedge for enhanced flavor
Makes 4 servings
Per Serving:
382 calories / 32.15g fat / 1.14g net carbs / 23.2g protein
UNLESS SPECIFICALLY STATED OTHERWISE, ANY PRODUCT/INGREDIENT USED OR RECOMMENDED IN THIS VIDEO IS MY OWN PERSONAL PROPERTY OR OPINION.
All nutrition information provided is approximate. Please read and use your own labels for more precise information.
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