Red Lobster Crab-Stuffed Mushrooms

https://www.youtube.com/watch?v=ZwyvFdITE4A


OTHER STUFFED MUSHROOMS RECIPES

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Ingredients 

Servings 6-8 Units US

• 1 lb fresh mushrooms
• ¹⁄₄ cup celery, finely chopped
• 2 tablespoons onions, finely chopped
• 2 tablespoons red bell peppers, finely chopped
• ¹⁄₂ lb crabmeat
• 2 cups oyster crackers, crushed
• ¹⁄₂ cup cheddar cheese, shredded
• ¹⁄₄ teaspoon garlic powder
• ¹⁄₂ teaspoon Old Bay Seasoning
• ¹⁄₄ teaspoon black pepper, ground
• ¹⁄₄ teaspoon salt
• 1 egg
• ¹⁄₂ cup water
• 6 slices white cheddar cheese

Directions

1. Preheat oven to 400deg F.
2. Wash mushrooms and remove stems.
3. Set caps aside, and chop half of the stems.
4. Saute chopped mushroom stems,celery, onion and pepper in butter for 2 minutes.
5. Transfer to a plate and cool in refrigerator.
6. Combine sauteed vegetables and all other ingredients (except cheese slices) and mix well.
7. Place mushroom caps in a sprayed or buttered baking pan stem side up.
8. Spoon 1 tsp stuffing into each mushroom cap.
9. Cover with a piece of sliced cheese.
10. Bake for 12-15 minutes until cheese is lightly brown.

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Ingredients

20 m 8 servings 310 cals

• 3/4 cup melted butter, divided Land O Lakes® Butter
  
  
• 1 pound fresh mushrooms, stems removed
• 1 cup crushed seasoned croutons
• 1 cup shredded mozzarella cheese

• 1 (6 ounce) can crabmeat, drained
• 1 pound lobster tail, cleaned and chopped
• 3 tablespoons minced garlic
• 1/4 cup shredded mozzarella cheese (optional)
• Add all ingredients to list

Directions

• Preheat the oven to 375 degrees F (190 degrees C). Brush a large baking sheet with about 1/4 cup of melted butter. Arrange mushroom caps in a single layer over the baking sheet.
• In a medium bowl, mix together the crushed croutons, remaining 1/2 cup butter, shredded cheese, crabmeat, lobster and garlic. Spoon into mushroom caps where the stems used to be.
• Bake for 10 to 12 minutes in the preheated oven, or until lightly browned on the top. Sprinkle with additional cheese if desired, and serve hot!

• Tip
• Aluminum foil can be used to keep food moist, cook it evenly, and make clean-up easier.

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Red lobster crab and lobster stuffed mushrooms

Red Lobster

Ingredients
3/4 cup melted butter, divided
1 pound fresh mushrooms, stems removed
1 cup crushed seasoned croutons
1 cup shredded mozzarella cheese
1 (6 ounce) can crabmeat, drained
1 pound lobster tail, cleaned and chopped
3 tablespoons minced garlic

Red lobster crab and lobster stuffed mushrooms

1/4 cup shredded mozzarella cheese (optional)

Directions
Preheat the oven to 375 degrees F (190 degrees C). Brush a large baking sheet with about 1/4 cup of melted butter. Arrange mushroom caps in a single layer over the baking sheet.
In a medium bowl, mix together the crushed croutons, remaining 1/2 cup butter, shredded cheese, crabmeat, lobster and garlic. Spoon into mushroom caps where the stems used to be.
Bake for 10 to 12 minutes in the preheated oven, or until lightly browned on the top. Sprinkle with additional cheese if desired, and serve hot!

http://lancastria.net/blog/red-lobster-crab-and-lobster-stuffed-mushrooms.html

 

Garlic Parmesan-Stuffed Mushrooms

INGREDIENTS

Makes 15

15 mushrooms
1 tablespoon canola oil
2 tablespoons chopped garlic
½ tablespoon kosher salt
½ tablespoons freshly ground black pepper
8 ounces softened cream cheese
¼ cup Italian breadcrumbs
½ cup shredded Parmesan cheese, divided
2 tablespoons chopped parsley
Kosher salt
Freshly ground black pepper
Chopped parsley, to garnish

PREPARATION

1. Preheat oven to 350° F.
2. Cut the stems off of each of the mushrooms and finely chop them, setting the mushroom caps aside for later.
3. Heat the oil in a pan over high heat. Cook the chopped stems with the garlic, salt, and pepper for about six to eight minutes, constantly stirring. Be careful not to burn the garlic. Remove from heat.
4. In a medium bowl, combine cooked stems, cream cheese, breadcrumbs, half of the Parmesan, parsley, salt, and pepper, mixing until evenly combined. The mixture should be extremely thick.
5. Space out the mushroom caps evenly on a baking sheet, upside down. Spoon a generous amount of the cream cheese mixture on top of each mushroom. Top each mushroom with a sprinkle of Parmesan cheese. Bake for 20 minutes.
6. Garnish with a sprinkle of parsley, then serve!

https://www.youtube.com/watch?v=WMSO7qYjTm0

Cauliflower Casserole

1 large head cauliflower, cut into florets

1 cup whole milk

1 egg

2 tablespoons flour

2 teaspoons salt

1/2 teaspoon fresh ground black pepper

1 1/2 cups shredded mozzarella cheese

2 tablespoons grated parmesan

1 tablespoon minced parsley, optional

1. Bring a large pot of water to boil and preheat your oven to 350°F. Boil the cauliflower florets for 5 minutes, or until slightly softened, drain.
2. In a medium bowl whisk together the milk and egg. Whisk in the flour, salt, black pepper, and 1 cup of the mozzarella. Toss in the cauliflower and stir to combine.
3. Pour this into a 7×11″ casserole dish and top with the remaining mozzarella. Bake in the upper half of the oven for approximately 25 minutes or until the top is golden brown and bubbling.
4. Remove from oven and top with parmesan and parsley. Serve immediately.

Kelsey Kinser

Kelsey Kinser

 

 

Recipe