Best 6 Crab And Spinach Stuffed Mushrooms Recipes

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Indulge in a culinary journey with our tantalizing Crab and Spinach Stuffed Mushrooms, a delightful appetizer or side dish that will impress your taste buds. These savory morsels combine the delicate flavors of crab, spinach, and a rich creamy filling, encased in tender and juicy mushrooms.

For vegetarians, we offer a delectable Spinach and Artichoke Stuffed Mushrooms recipe, a vegetarian twist on the classic dish. This version features a delectable blend of spinach, artichoke hearts, and a creamy filling, all nestled within tender mushrooms.

If you're looking for a gluten-free option, our Gluten-Free Crab and Spinach Stuffed Mushrooms are the perfect choice. Made with a special gluten-free breadcrumb mixture, these stuffed mushrooms are just as flavorful and satisfying as the traditional version, ensuring everyone can enjoy this culinary delight.

Last but not least, our Vegan Crab and Spinach Stuffed Mushrooms cater to those following a vegan diet. This plant-based version uses a combination of tofu, spinach, and a creamy sauce, all nestled within tender mushrooms, providing a delicious and nutritious alternative.

Let's cook with our recipes!

CRAB AND SPINACH STUFFED MUSHROOMS



Crab and Spinach Stuffed Mushrooms image

Make and share this Crab and Spinach Stuffed Mushrooms recipe from Food.com.

Provided by cervantesbrandi

Categories     Crab

Time 35m

Yield 4 mushrooms

Number Of Ingredients 10

16 ounces frozen chopped spinach (thawed and drained)
4 large portabella mushrooms (cleaned and stems removed)
2 garlic cloves (minced)
4 tablespoons onions (minced)
2 tablespoons cream cheese
1/2 cup monterey jack cheese
1/4 cup heavy cream
4 ounces crabmeat (1 king crab leg)
salt and pepper
1/2 tablespoon butter

Steps:

  • Melt butter in a sauce pan on medium heat. Add the onion and garlic and saute for 5 minutes.
  • Add the spinach, the cream cheese, and the heavy cream and continue to cook on medium heat until the cream cheese is melted.
  • Add the monterrey jack cheese and salt and pepper to taste.
  • Finally, tear the crab meat into small chunks and gently fold the meat into the spinach mixture.
  • Spoon the spinach mixture into the mushroom caps and place them on an oiled baking sheet.
  • Bake the mushrooms on 375 for 20 minutes.

PERFECT CRAB-STUFFED MUSHROOMS



Perfect Crab-Stuffed Mushrooms image

These little goodies are the perfect addition to your next holiday gathering or even the perfect appetizer to serve before a cozy dinner at home. Everyone will be dazzled by every delicious bite (they won't be able to keep their hands off of them!) You can smile while you think of how easy they were to toss together! And the best part - I usually end up with leftover stuffing, which freezes beautifully until the next carry-in!

Provided by Lisa Felton Nash

Categories     Appetizers and Snacks     Vegetable     Mushrooms     Stuffed Mushroom Recipes

Time 40m

Yield 6

Number Of Ingredients 12

2 tablespoons butter
2 tablespoons minced green onion
1 cup cooked crabmeat, finely chopped
½ cup dry bread crumbs
¼ cup shredded Monterey Jack cheese
1 egg, beaten
1 teaspoon lemon juice
½ teaspoon dried dill weed
½ cup butter, melted
1 ½ pounds fresh button mushrooms, stems removed
½ cup shredded Monterey Jack cheese
¼ cup dry white wine

Steps:

  • Preheat oven to 400 degrees F (200 degrees C).
  • Melt 2 tablespoons butter in a skillet; cook and stir green onion until softened, about 2 minutes. Transfer green onion to a bowl. Stir in crabmeat, bread crumbs, 1/4 cup Monterey Jack cheese, egg, lemon juice, and dill weed until well mixed.
  • Pour 1/2 cup melted butter in a 9x13-inch baking dish; turn mushroom caps in butter to coat. Fill mushroom caps with the crab mixture and sprinkle with remaining 1/2 cup Monterey Jack cheese. Pour white wine into baking dish.
  • Bake in preheated oven until cheese is melted and lightly brown, 15 to 20 minutes.

Nutrition Facts : Calories 329.1 calories, Carbohydrate 11.1 g, Cholesterol 111.5 mg, Fat 25.4 g, Fiber 1.6 g, Protein 14.5 g, SaturatedFat 15.3 g, Sodium 381.2 mg, Sugar 2.7 g

CRAB STUFFED MUSHROOMS



Crab Stuffed Mushrooms image

This tasty appetizer seasoned with thyme, oregano, and savory. Choose good sized mushrooms, about 2 inches across. When cleaning mushrooms, don't run them under water. They are like little sponges, and will absorb it; just wipe them clean with a damp towel. The filling can be made with fresh, canned, or imitation crabmeat. If using canned, be sure to rinse it first.

Provided by Wilma Scott

Categories     Appetizers and Snacks     Vegetable     Mushrooms     Stuffed Mushroom Recipes

Time 40m

Yield 6

Number Of Ingredients 11

1 pound fresh mushrooms
7 ounces crabmeat
5 green onions, thinly sliced
¼ teaspoon dried thyme
¼ teaspoon dried oregano
¼ teaspoon ground savory
ground black pepper to taste
¼ cup grated Parmesan cheese
⅓ cup mayonnaise
3 tablespoons grated Parmesan cheese
¼ teaspoon paprika

Steps:

  • Preheat the oven to 350 degrees F (175 degrees C).
  • In a medium bowl, combine crabmeat, green onions, herbs, and pepper. Mix in mayonnaise and 1/4 cup Parmesan cheese until well combined. Refrigerate filling until ready for use.
  • Wipe the mushrooms clean with a damp towel. Remove stems. Spoon out the gills and the base of the stem, making deep cups. Discard gills and stems. Fill the mushroom caps with rounded teaspoonfuls of filling, and place them in an ungreased shallow baking dish. Sprinkle tops with Parmesan and paprika.
  • Bake for 15 minutes. Remove from oven, and serve immediately

Nutrition Facts : Calories 167.1 calories, Carbohydrate 4.2 g, Cholesterol 39.2 mg, Fat 12.1 g, Fiber 1.2 g, Protein 11.7 g, SaturatedFat 2.6 g, Sodium 274.6 mg, Sugar 1.7 g

STUFFED MUSHROOMS WITH SPINACH



Stuffed Mushrooms with Spinach image

Stuff large mushrooms with spinach, bacon and Parmesan cheese, and you have the perfect appetizer!

Provided by MOLSON7

Categories     Appetizers and Snacks     Vegetable     Mushrooms     Stuffed Mushroom Recipes

Time 45m

Yield 12

Number Of Ingredients 11

2 tablespoons butter
5 slices bacon
1 (10 ounce) package frozen chopped spinach
12 large mushrooms
3 tablespoons butter
2 tablespoons finely chopped onion
2 cloves garlic, peeled and minced
.4 cup heavy cream
¼ cup grated Parmesan cheese
salt and pepper to taste
2 tablespoons butter, melted

Steps:

  • Preheat oven to 400 degrees F (200 degrees C). Butter a 9x13 inch baking dish with 2 tablespoons butter.
  • Place bacon in a large, deep skillet. Cook over medium high heat until evenly brown. Drain, crumble and set aside.
  • Place frozen spinach in a medium saucepan with 1/4 cup water. Bring water to a boil, then reduce heat to medium and cook spinach covered 10 minutes. Uncover and stir. Remove from heat and drain.
  • Remove stems from mushrooms. Arrange caps in the baking dish. Finely chop stems.
  • Melt 3 tablespoons butter in a medium saucepan over medium heat, and mix in onion and garlic. Cook 5 minutes, or until tender, then mix in bacon, spinach, chopped mushroom stems and heavy cream. Bring cream to a boil. Remove from heat and mix in Parmesan cheese, salt and pepper.
  • Stuff mushroom caps generously with the mixture. Drizzle with 2 tablespoons melted butter. Bake in the preheated oven 30 minutes until lightly browned.

Nutrition Facts : Calories 162.5 calories, Carbohydrate 2.5 g, Cholesterol 38.4 mg, Fat 15.7 g, Fiber 1 g, Protein 4 g, SaturatedFat 8.2 g, Sodium 198.6 mg, Sugar 0.6 g

THE BEST SEAFOOD STUFFED MUSHROOMS



The Best Seafood Stuffed Mushrooms image

If you're a stuffed mushroom connoisseur, this is a must try! These practically melt in your mouth and are always a hit when I've served them to family and friends. The filling can also be used to stuff chicken breasts or fish.

Provided by Terri Benson Carroll

Categories     Appetizers and Snacks     Vegetable     Mushrooms     Stuffed Mushroom Recipes

Time 45m

Yield 6

Number Of Ingredients 12

1 (8 ounce) package softened cream cheese
1 egg yolk
1 tablespoon Italian bread crumbs
1 green onion, chopped
1 tablespoon lemon juice
1 teaspoon Worcestershire sauce
1 teaspoon garlic powder
1 pinch salt and ground black pepper to taste
1 (6 ounce) can snow crab, drained
1 (4 ounce) can small shrimp, drained
12 large white mushrooms, stems removed
1 cup Italian bread crumbs

Steps:

  • Preheat oven to 400 degrees F (200 degrees C). Line a baking sheet with aluminum foil.
  • Place cream cheese, egg yolk, 1 tablespoon bread crumbs, green onion, lemon juice, Worcestershire sauce, garlic powder, salt, and pepper in the bowl of a mixer. Mix until smooth and evenly blended. Fold in the snow crab and shrimp. Stuff the mushrooms with this mixture, and press into the remaining bread crumbs to coat. Place onto baking sheet stuffing-side-up once coated.
  • Bake in preheated oven until the mushrooms have softened slightly, 12 to 14 minutes. Set oven to Broil, and broil mushrooms for a few minutes until the tops are golden and bubbly.

Nutrition Facts : Calories 278.5 calories, Carbohydrate 17.5 g, Cholesterol 132.4 mg, Fat 15.6 g, Fiber 1.4 g, Protein 17.4 g, SaturatedFat 8.9 g, Sodium 388.6 mg, Sugar 2.4 g

SPINACH & CRAB STUFFED PORTABELLA MUSHROOMS



Spinach & Crab Stuffed Portabella Mushrooms image

Make and share this Spinach & Crab Stuffed Portabella Mushrooms recipe from Food.com.

Provided by Kevin Simon

Categories     Crab

Time 25m

Yield 6-8 serving(s)

Number Of Ingredients 9

6 -8 medium portabella mushroom caps (cleaned and stemmed)
2 (10 ounce) packages frozen chopped spinach
2 eggs
2 (6 ounce) cans lump crabmeat
1 1/2 cups shredded mozzarella cheese
1/2 cup seasoned bread crumbs
4 -5 tablespoons parmesan cheese (to taste)
3/4 teaspoon garlic powder (to taste)
3/4 teaspoon salt (to taste)

Steps:

  • Defrost spinach and thoroughly squeeze out all excess fluid.
  • Drain crabmeat well.
  • Mix together spinach, eggs, cheeses, bread crumbs crabmeat, garlic & salt. Saving 1/2 of the Mozzarella for topping.
  • Stuff into mushroom caps.
  • Top with mozzarella cheese.
  • Bake on cookie sheet 400 degrees for approx 20 minute.

Nutrition Facts : Calories 275.9, Fat 11, SaturatedFat 5.3, Cholesterol 138.7, Sodium 1005.8, Carbohydrate 16.9, Fiber 4.7, Sugar 3.4, Protein 29.5

Tips:

  • Choose the right mushrooms. Large, firm mushrooms with intact stems are best for stuffing. Portobello, cremini, and shiitake mushrooms are all good choices.
  • Clean the mushrooms gently. Use a damp paper towel to wipe the mushrooms clean. Do not rinse them under water, as this will make them soggy.
  • Remove the stems. Use a sharp knife to remove the stems from the mushrooms. You can chop the stems and add them to the stuffing, or save them for another use.
  • Make the stuffing ahead of time. The stuffing can be made up to 24 hours in advance. This will give the flavors time to meld.
  • Stuff the mushrooms just before baking. This will prevent the mushrooms from becoming soggy.
  • Bake the mushrooms until they are tender. The cooking time will vary depending on the size of the mushrooms. Smaller mushrooms will take about 15 minutes to bake, while larger mushrooms may take up to 30 minutes.

Conclusion:

Crab and spinach stuffed mushrooms are a delicious and elegant appetizer or main course. They are perfect for a special occasion or a weeknight dinner. With a little planning, you can easily make this dish at home. So next time you are looking for a new and exciting recipe, give crab and spinach stuffed mushrooms a try!

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