Recipe Tuesday ~ Stuffed Mushrooms

This one is a special request from my friend Tim. Tim, I hope you like these. I have recipes for crab-stuffed mushrooms as well as vegetarian, so I'll do both!

Crab Stuffed Mushrooms

• 3 tablespoons butter, melted
• 24 fresh mushrooms
• 2 tablespoons butter
• 2 tablespoons minced green onions
• 1 teaspoon lemon juice
• 1 cup diced cooked crabmeat
• 1/2 cup soft bread crumbs
• 1 egg, beaten
• 1/2 teaspoon dried dill weed
• 3/4 cup shredded Monterey Jack cheese, divided
• 1/4 cup dry white wine

Preheat oven to 400 degrees F (200 degrees C). Prepare a 9x13 inch baking dish with 3 tablespoons butter.

Remove stems from mushrooms. Set aside caps. Finely chop stems.

Melt 2 tablespoons butter in a medium saucepan over medium heat. Stir in the chopped stems and green onions and cook until soft, about 3 minutes. Remove saucepan from heat. Stir in lemon juice, crabmeat, soft bread crumbs, egg, dill weed and 1/4 cup Monterey Jack cheese. Thoroughly blend the mixture.

Place mushroom caps in the buttered pan, and stir until caps are coated with the butter. Arrange caps cavity side up, and stuff cavities generously with the green onion and crabmeat mixture. Top with remaining Monterey Jack cheese. Pour wine into the pan around the mushrooms.

Bake uncovered in the preheated oven 15 to 20 minutes, until cheese is melted and lightly browned. Serve warm.

Now, for a more traditional, vegetarian version........

Classic Stuffed Mushrooms

• 1 pound large fresh mushrooms
• 1/3 cup butter or margarine, softened
• 4 1/2 teaspoons all-purpose flour
• 1 tablespoon finely chopped onion
• 1 tablespoon minced fresh parsley
• 1 tablespoon Dijon mustard
• 1/2 teaspoon salt
• 1/8 teaspoon cayenne pepper
• 1 dash ground nutmeg
• 1 cup heavy whipping cream

Remove stems from mushrooms; set caps aside. Finely chop stems.

In a small mixing bowl, combine the butter, flour, onion, parsley, mustard, salt, cayenne, nutmeg and chopped stems. Fill mushroom caps with mixture.

Place in a greased shallow 2-qt. baking dish. Pour cream over mushrooms. Bake, uncovered, at 375 degrees F for 30-35 minutes or until mushrooms are tender, basting twice.

Tim, I hope you like these! Thanks so much for the suggestion.

Sorry I never got back here with an update yesterday. It was a seriously busy day. I did manage to catch up with my photos on Pixelated, if you're so motivated to check them out. If you're reading this right now, I'm probably getting wrapped up in my first day at my new job. I'm excited to get started, that's for sure. See you all tomorrow!

Comments

[Jan Connair (Magpie)]

Good luck on your first day!

[AfriDigiDiva]

Those look soooooooo good. And Ive been craving seafood like you wouldnt believe! You must be psychic!

Good luck on the new job! I know youll do well!

[Eve]

Gosh, now I am hungry for stuffed mushrooms! LOL

[Ellie]

Oh wow, these sound yummy! tfs!

[Amanda]

Hope you have a good first day!

[Lori]

Cant wait to try these! They look delicious!

[Stacey]

I love crab stuffed mushrooms! These sound delicious!

[Carjazi]

Good to see you back to full power. Not a big mushroom fan, but looks like a great recipe for those who are.

Hoping the new job is going well.

[Dore']

Oh my goodness - These sound delicious!! I cant wait to pass the recipe onto Anthony. He does the cooking around our house, lol... now my mouth is watering and Im seriously craving these!!

Thanks for the super recipe!

[Susan]

Oh wow, those look wonderful! Hope your first day went well!

[Semi-Slacker Mom]

Yum-O! Can you come over to my house cook for me?

[Kate]

YUM!

[Farrah]

OMG...these look SOOOOO good....The holidays give me an excuse to cook up all kinds of yummy gourmet appetizers and dishes...gotta steal this recipe!! :-)