THE BEST CRAB STUFFED MUSHROOMS | HOW TO MAKE CRAB STUFFED MUSHROOMS
These Crab Stuffed Mushrooms are so delicious! they are cheesy and full of crab meat! If you are not a mushroom fan...feel free to use the filling as hot dip with bread, or make a crab melt or crab quesadilla!
Ingredients:
12 large mushrooms ( I found I needed about 6 more to use all the filling so if you want to use all the filling for mushrooms, use 18 mushrooms)
2 cups crab meat
3/4 cup fresh breadcrumbs
1 8oz package of softened cream cheese
1/2 c shredded parmesan cheese
1/2 c shredded mozzarella cheese
1/2 c chopped green onions
2 large cloves minced garlic
1/2 Tbsp worcestishire sauce
1/2 tsp old bay seasoning
dash of tobasco
3 Tbsp fresh chopped parsley
Vegetarian Stuffed Mushrooms
These Vegetarian Stuffed Mushrooms are the perfect way to start your meal. The appetizer is healthy, flavorful, and so easy to make. Stuffed with onions, garlic, chopped mushroom stems, and parmesan cheese, you’ll have everyone reaching for more.
Full Recipe:
Stuffed mushrooms are the perfect finger food appetizer. They’re so easy to make and so fun to eat! These stuffed mushrooms are a classic recipe that works for parties, date night, or just as a regular weeknight side dish.
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THE BEST Stuffed Mushroom Recipe For Thanksgiving! | EASY Side Dish
These easy and delicious sausage Stuffed Mushrooms are the perfect appetizer or side dish for any party or holiday feast!
INGREDIENTS
• Baby portobello mushrooms, about 1.5 lb or enough to cover a sheet pan without overcrowding, bottom trimmed and stems removed. Reserve trimmings and stems.
• 1-2 carrots, coarsely chopped
• 2 celery stalks, coarsely chopped
• 1 red bell pepper, coarsely chopped
• 2 scallions, coarsely chopped
• 5-7 garlic cloves, crushed
• 1 shallot, coarsely chopped
• a small bunch of fresh herbs (rosemary, sage & thyme), stems removed and finely chopped
• a few sprigs fresh parsley, stems removed and finely chopped
• 1-2 tsp white wine vinegar
• 1-2 tablespoons dry white wine
• 1-2 tsp chicken bouillon paste
• 1 lb Italian sausage, casing removed and crumbled
• 1-2 tbsp olive oil
• salt & pepper
• 8 oz Monterey jack cheese, shredded
• 2 cups seasoned panko breadcrumbs
• 2 eggs
• 1 tsp paprika
DIRECTIONS
1. Trim mushroom bottoms by running the tip of a paring knife around the rim to clean up the bottom of the mushroom for the stuffing. Remove the stems by gently twisting the stem. Reserve mushroom trimming for stuffing.
2. Finely chop carrots, celery, red bell pepper, scallions, garlic, shallots, and about 1-1.5 cups of the mushroom trimmings in a food processor.
3. Preheat oven to 385F, convection setting on if you have that option.
4. In a sauté pan over medium high heat, add oil and brown crumbled sausage. Break up sausage into a fine crumble with a wooden spoon as it browns. After fully browned, remove with a slotted spoon and set aside.
5. Reduce heat to medium and add processed vegetable to pan, cook for 3-5 min or until vegetable begin to soften. Season with salt & pepper.
6. Add white wine vinegar, white wine and chicken bouillon paste. Mix in bouillon paste, cook for 1-2 min and let some of the liquid evaporate slightly. Add chopped fresh herbs and mix again. Remove from heat and let cool for a few minutes.
7. In a large mixing bowl, combine cooked vegetable mix, browned sausage and juices that have collected, shredded jack cheese, breadcrumbs, eggs and ¾ of the fresh chopped parsley. Don’t over-mix, just enough until ingredients are evenly distributed through the mix.
8. Line a baking sheet with parchment paper, stuff mushrooms by hand until the sheet is full but not overcrowded. Spray lightly with olive oil and dust lightly with paprika.
9. Place in oven for 20-35 min or until stuffing is slightly brown.
10. Let cool before transferring to a serving platter and garnish with remaining fresh parsley
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Hi, I’m Chef Ange, a self-taught cooking nerd who has been learning how to cook over the past decade by burning stuff, cutting my fingers, and occasionally making amazing dinners for my family and friends. I became a home chef after a long and successful career in sports and fitness training so most of the food I cook is healthy(er) but I love my chicken wings, have a pizza night regularly and can’t say no to a mouthwatering cheeseburger! SUBSCRIBE to my channel so you can learn to cook so you can lose weight and be healthy while eating delicious and tasty food with my easy-to-follow recipes, skills and tips! Let’s get cooking!
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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:
⭐️⭐️⭐️⭐️⭐️ If you make the recipe, please leave a review on the recipe page on Inspired Taste ❤️ We love to see your creations on Instagram, TikTok, and Facebook, too. Snap a photo and tag @inspiredtaste
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Italian Stuffed Mushroom Recipe
Looking for a quick appetizer or hors d’oeuvre? These bite-sized crowd-pleasers are packed with both flavor and health benefits.
Get more healthy recipes:
Italian Stuffed Mushrooms
Yields 12 mushrooms
Ingredients
1 tablespoon extra virgin olive oil
12 crimini mushrooms
1/2 cup onion, diced
4 cloves garlic, minced
2 cups fresh baby spinach, finely chopped
1/3 cup sundried tomatoes (dried, not packed in oil), finely chopped
1 tablespoon balsamic vinegar
1/4 teaspoon salt
1 tablespoon Italian seasoning
1/4 cup low-fat feta cheese
2 tablespoons dried or fresh chopped parsley, to serve
Directions
Heat oven to 350° F. Remove the stems from the mushrooms and dice into small pieces. Set aside the mushroom caps.
In a medium skillet over medium-high, heat the oil. Add the mushroom stems, onion, garlic and sundried tomatoes. Saute until tender, about 8 to 10 minutes. Add the spinach, balsamic vinegar, salt and Italian seasoning and saute until wilted. Remove from heat and stir in the cheese.
Stuff each mushroom cap with a heaping spoonful of the mixture, then place evenly on a baking sheet. Bake for 20 minutes, broiling for the final 1 to 2 minutes to brown the tops, if needed. Sprinkle mushrooms with parsley and serve.
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