Wash mushrooms and pat dry with paper towels. Pull out stems, leaving a hole where the filling will go. Mince all or most of the stems to make 1 cup, Set aside.
Heat olive oil in a medium skillet over medium heat. Add onions and mushroom stems. Cook and stir until vegetables are tender, about 3 - 4 minutes.
Stuff the mushroom cabs with the crabmeat mixture.
Arrange stuffed mushrooms in a single layer in a shallow baking pan. Bake at 400 for 15 minutes. Serve hot or at room temperature.
To make mushrooms, Remove stems from mushrooms and chop fine.
Put
o break the mushroom. Place stuffed mushrooms on an oiled cookie sheet
ash and remove stems of mushrooms, leaving a little dish in
Clean mushrooms and remove stems.
Dry and brush tops with olive oil.
Set aside.
Melt butter in pan.
Add onion and saute until tender, but not browned.
Add spinach and mix well.
Add crabmeat, cream, and cheese.
Mix to blend.
Stuffed mushrooms to heaping.
Put in lightly sprayed baking dish; bake at 375 degrees F. for 15-20 minutes or until juices release into dish; brown slightly until broiler, if needed.
br>Remove stems from mushrooms.
Reserve caps.
Chop
Clean mushrooms and remove stems.
Brush with vegetable oil. Chop stems to make 1 cup.
In medium skillet, melt 2 tablespoons butter.
Add mushroom stems and onions.
Saute 5 minutes until soft.
Place in mixing bowl with crabmeat, sour cream, egg, 1 cup bread crumbs, dill, salt and pepper.
Mix.
Spoon into mushroom caps.
Melt 2 tablespoons butter.
Add remaining bread crumbs. Sprinkle over each mushroom.
Bake in preheated oven until hot (350\u00b0).
Makes 18 stuffed mushrooms.
Remove stems from mushrooms; mince stems.
Saute stems in 2 tablespoons butter until brown.
Drain crabmeat and remove filament.
In a bowl, add crabmeat to mushroom stems.
Add bread crumbs, garlic, oregano, cheese, potassium (or salt) and pepper. Mix well; set aside.
Heat remaining butter in skillet; add mushroom caps and stir gently until tender.
Drain well. Stuff mushroom caps with crabmeat mixture.
Broil 1 to 2 minutes until bubbly.
Wash and remove stems from mushrooms.
Mince crabmeat and place in mixing bowl.
Mix ginger with cornstarch, then mix cornstarch with water.
Add scallions, sherry, cornstarch mixture and egg with the crab meat.
Mix well, adding salt and pepper to taste.
Stuff mushrooms in heavy skillet, large enough to hold all 12 mushrooms in one layer.
Add 1/4 cup water, oil and soy sauce. Bring to boiling and cover.
Reduce heat; cook for 10 minutes. Drain and serve hot.
Rinse and pat dry mushrooms.
Remove stems and brush caps with oil.
Place on buttered baking dish.
Combine crabmeat, egg, mayonnaise, onion, lemon juice and 1/2 cup of bread crumbs with melted butter.
Sprinkle over crab mixture. Bake in preheated 375\u00b0 oven for 15 minutes.
Yields 12 stuffed mushrooms.
Melt butter on low heat.
Add onions and saute for 5 minutes. Add the mushroom stems, shrimp, salt, pepper and bouillon cubes. Cook for 10 minutes, stirring constantly.
Remove skillet from heat and stir in cheese, bread crumbs, crabmeat and parsley.
By then, the mixture should be warm enough to mix thoroughly by hand.
Stuff drained mushrooms with stuffing.
Mix equal parts of wine and melted butter.
Pour on top of stuffed mushrooms and heat in oven 15 minutes at 350\u00b0.
Clean mushrooms and remove stems.
Saute garlic and onion in oil until lightly browned.
Chop mushroom stems and mix with garlic and onion.
Stir in bread crumbs, crabmeat, cheese, parsley and seasonings.
Lightly mound stuffing in mushroom caps and place in 9-inch pie plate lightly wiped with olive oil.
Bake at 400\u00b0 for 15 to 20 minutes or until mushrooms are tender.
Makes 10 to 12 servings.
Wash mushrooms and remove stems. Dice the stems. Cook mushroom stems, onion, seasonings and garlic in butter or margarine until translucent. Remove from heat. Stir in bread crumbs. Add water or more melted butter if needed to moisten stuffing. Add crabmeat. Fill the mushroom caps with stuffing and place on baking sheet. Bake 15 minutes at 350\u00b0.
ions and green peppers (and mushrooms if using-- see directions
Wash, dry and remove the stems of the mushrooms.
Melt the butter in a skillet; saute the mushroom caps, hollow side up, for 3 minutes.
Transfer to a buttered shallow baking dish.
Saute finely minced onions and pepper in a little butter.
Mix remaining ingredients together, except mushrooms.
Mix well. Remove stems from mushrooms and wash mushroom caps.
Stuff the mushrooms with the mixture.
Place in a baking dish with 2 tablespoons of water.
Bake in a 350\u00b0 oven for about 20 minutes. Sprinkle with ___, if desired.
Serve hot.
Remove stems from mushrooms; set caps aside. Finely chop
nd stem mushrooms; pat dry (Save stems for another recipe).
Combine
egrees F.
Clean the mushrooms.
Remove the stems and
mong the caps.
Drizzle mushrooms with the 2/3 cup