Classic Mini Stuffed Mushrooms
By boristhechef
You need these delicious stuffed mushrooms in your life! Wonderfully simple recipe with white wine and crab.
Ingredients
- 23 pints mushrooms
- 1 1/2 cups chopped onion
- 1 cup chopped celery
- 1 can crabmeat (can use minced clams also)
- 1 cup parmesan cheese
- 3/4 stick butter
- 1/2 cup white wine
- 1 cup shredded mozzarella
- 3/4 cup breadcrumbs
- salt & pepper
Details
Level of difficulty Average
Cost Average budget
Preparation
Step 1
Wash, remove stems and hollow out mushrooms, (save and chop 1/2 cup stems)
Step 2
Melt butter in skillet, saute onions and celery until tender and clear.
Step 3
Add crabmeat (or clams), salt, pepper, chopped stems, wine, breadcrumbs and parmesan...stirring constantly as you add each.
Step 4
Immediately stuff filling into mushroom caps while cheese is still pliable.
Step 5
Top with shredded mozzarella and sprinkle with parmesan and some breadcrumbs.
Step 6
Bake at 350 degrees on baking sheet with sides, as there will be some liquid in pan, until browned.
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Chef Tips and Tricks
Bursting with cheese and wrapped up in bacon, these stuffed chicken breasts are totally irresistible!
Ingredients
- Chicken breast
- 6 -8 bacon slices
- 1 cup spinach leaves
- 1 small jar semi-dried tomatoes
- 1 cup shredded cheese
- Salt and pepper
Method
- Carefully slice the chicken breasts, forming a pocket, without cutting right through.
- Fry the breasts until golden brown on both sides.
- Layer bacon slices on a chopping board.
- Place the chicken breast on the far left, and top with spinach leaves, semi-dried tomatoes and cheese. Season with salt and pepper.
- Roll the chicken breast in the bacon slices, folding it closed as you go.
- Cook in the oven for 20 minutes at 375°F.
- Serve, and enjoy!
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