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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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In the Kitchen: Crab & Gruyere Fondue
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Easy Stuffed Mushrooms - How to make the best cheese stuffed mushrooms!
How to make stuffed mushrooms with cheese, garlic, and sweet onion. It's hard to eat just one of these garlic and cheese vegetarian stuffed mushroom caps!
These cheese and garlic stuffed mushrooms are easy to put together and adapt to your favorite cheeses. We love using a sharp cheddar, but mozzarella, Swiss, Gruyere cheese, or even creamier cheeses like feta, goat, and brie will all work.
???? Printable Recipe:
Easy Stuffed Mushrooms Ingredients (the recipe is on Inspired Taste)
• 20 white button or cremini mushrooms (about 10 ounces)
• 1 tablespoon olive oil
• 1 tablespoon butter
• 1/2 cup chopped onion (half medium onion)
• 2 tablespoons minced garlic (4 to 5 cloves)
• 2 teaspoons chopped fresh rosemary or thyme
• 2 ounces shredded cheese like sharp cheddar, mozzarella, Swiss or a combination
• 3 tablespoons breadcrumbs
• Salt and fresh ground black pepper
• 1 tablespoon chopped fresh parsley or chives for serving, optional
???? Printable Recipe:
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Spinach & Gruyere Stuffed Mushrooms
An unusual twist on a traditional favorite, these mushrooms are sure to please all your special guests!
STUFFED MUSHROOMS | the best vegetarian recipe for Thanksgiving & Christmas
Stuffed mushrooms are always a party favorite, especially during the holidays! Soft mushroom caps are stuffed with a cheesy, herby, and garlicky filling. Then baked until golden with crumbled pecans on top. The perfect vegetarian appetizer I'd say!
Unlike most stuffed mushroom recipes, this one is gluten-free, as I've swapped panko breadcrumbs for chopped pecans. And I think it really elevates the flavor! It's truly an appetizer both vegetarian and non-vegetarians will love. And perfect for both Thanksgiving and Christmas. Because everyone craves cozy, indulgent foods during the holidays right? So, let me show you how to make the best stuffed mushrooms recipe ever!
???? Printable Stuffed Mushrooms Recipe:
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► TIMESTAMPS:
00:00 Intro
00:27 Preheat oven and grease pan
00:42 Remove the stems from the mushrooms and chop them up
01:47 Dice the onion and peel the garlic
02:22 Saute the chopped mushroom, onion, and garlic
03:25 Grate the parmesan cheese
03:41 Chop the pecans and parsley
04:46 Mix the filling together and stuff the mushrooms, then bake
06:14 Plate the stuffed mushrooms and sprinkle with parsley
06:49 Taste test
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Escargot Stuffed Mushrooms
Escargot stuffed mushrooms with Garlic rosemary butter topped with Gruyere and Parmesan cheese!
How to make creamy savory French crepes like in France : Ham cheese & mushroom filling (vegetarian)
Join my online French cooking classes ????????:
How to make creamy savory crepes like in France: in today cooking class we look at recreating the authentic savoury crepes filled with a creamy béchamel sauce garnished with a blend of ham and cheese and another delicious vegetarian version with mushroom.
INGREDIENTS AND WRITTEN RECIPE:
for the crepe making tutorial:
The beauty about these savoury crepes is that they are made first then kept frozen for later use. Once frozen the crepes have to be pan fried which gives the crepes a crispy layer outside and a warm creamy filling inside.
They are perfect to be made in advance in big batch so you have them ready for any occasions. In France those crepes have been round for more than 30 years and are loved by adult and children alike. They are simply one of the best form of savoury crepe you will ever try.
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large glass bowl
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medium size saucepan
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