becky's stuffed mushrooms

Joshua, TX
Updated on Mar 22, 2012

These are simple to make.I think they taste better than restraunt stuffed mushrooms.

prep time 30 Min
cook time 15 Min
method ---
yield 6 serving(s)

Ingredients

  • 1 pound fresh mushrooms - medium size (36)
  • 2 tablespoons unsalted butter
  • 1/2 cup finely-chopped celery
  • 3 tablespoons finely chopped onions
  • 6 sticks green onions use white and green do not saute
  • 1 clove garlic finely chopped
  • 1 pound crab meat (can use claw meat)
  • 1 cup oyster crackers crushed finely
  • 1/2 cup bread crumbs adjust to dryness
  • 3/4 cup shredded mozzerella cheese
  • 1/2 teaspoon garlic powder
  • 1/4 teaspoon old bay seasoning
  • 1/2 teaspoon ground black pepper
  • 1/2 teaspoon everglade seasoning
  • 1 large egg
  • 1/2 cup water
  • 6-8 slices mozzerella or parvolne cheese

How To Make becky's stuffed mushrooms

  • Step 1
    Preheat oven to 400 degrees. Saute celery, onion, and in butter for 2 minutes, transfer to a plate and cool in the refrigerator.
  • Step 2
    While vegetables cool, wash mushrooms and remove stems. Set caps to the side and finely chop half of the stems. Discard the other half of the stems or use elsewhere. Combine the sauteed vegetables, chopped mushroom stems, and all other ingredients (except cheese slices) and mix well.
  • Step 3
    Place mushroom caps in individual buttered casseroles or baking dishes (about 6 caps each). Spoon 1 teaspoon of stuffing into each mushroom. Cover with sliced cheese.
  • Step 4
    Bake in oven for 12 to 15 minutes until cheese is lightly browned.

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