Red Lobster Stuffed Mushrooms

Name: Red Lobster Stuffed Mushrooms (Upgraded)
Total time: 1 h 15 min
Yield: 6
Cuisine: American
Ingredients: 12 White Button Mushrooms - large; 8 Cream Cheese - softened; 1/2 cup Parmesan Cheese - grated; 1/4 cup Monterey Jack Cheese - shredded; 1/2 cup Crab Meat - lump, picked over for shells; 2 Green Onions - thinly sliced; 1/4 cup Mayonnaise; 1/4 tsp Garlic Powder; 1/8 tsp Cayenne Pepper; 1/8 tsp Black Pepper; 6 tbsp Butter; 3 Garlic Cloves - minced; 2 tbsp Dry Sherry; 1 tbsp Lemon Juice; 2 tbsp Fresh Parsley - chopped

⏱1h 15m

👥6

🔥350 cal

Medium

🍽️American

A more refined version of the classic stuffed mushrooms, featuring real crab meat and a richer sauce.

12 White Button Mushrooms - large

8 Cream Cheese - softened

1/2 cup Parmesan Cheese - grated

1/4 cup Monterey Jack Cheese - shredded

1/2 cup Crab Meat - lump, picked over for shells

See all 15 ingredients ↓

(0 reviews)

⏱1h 15m

👥6

🔥350 cal

Medium

🍽️American

A more refined version of the classic stuffed mushrooms, featuring real crab meat and a richer sauce.

#Appetizer #Mushroom #Crab #Cheese #Baked

Instructions

Preheat oven to 375°F (190°C).
Remove stems from Mushrooms and gently scrape out some of the gills with a spoon. Reserve mushroom stems.
Finely chop the reserved mushroom stems.
In a medium bowl, combine all Filling ingredients, including the chopped mushroom stems. Mix well.
Stuff each mushroom cap generously with the Filling mixture.
Place stuffed mushrooms on a baking sheet.
In a small saucepan, melt Butter over medium heat. Add Garlic and cook for 1 minute until fragrant.
Deglaze the pan with Dry Sherry, scraping up any browned bits. Simmer for 2 minutes until slightly reduced.
Stir in Lemon Juice and Parsley. Remove from heat.
Drizzle the Butter Sauce evenly over the stuffed mushrooms.
Bake for 25-30 minutes, or until mushrooms are tender and filling is golden brown and bubbly.

Ingredients

12 12 White Button Mushrooms - large
8 113 g Cream Cheese - softened
1/2 cup 57 g Parmesan Cheese - grated
1/4 cup 30 g Monterey Jack Cheese - shredded
1/2 cup 113 g Crab Meat - lump, picked over for shells
2 2 Green Onions - thinly sliced
1/4 cup 60 mL Mayonnaise
1/4 tsp 1.25 mL Garlic Powder
1/8 tsp 0.625 mL Cayenne Pepper
1/8 tsp 0.625 mL Black Pepper
6 tbsp 84 g Butter
3 3 Garlic Cloves - minced
2 tbsp 30 mL Dry Sherry
1 tbsp 15 mL Lemon Juice
2 tbsp 30 mL Fresh Parsley - chopped

Equipment

Baking Sheet
Medium Bowl
Small Saucepan
Spoon
Knife

Instructions

Preheat oven to 375°F (190°C).
Remove stems from Mushrooms and gently scrape out some of the gills with a spoon. Reserve mushroom stems.
Finely chop the reserved mushroom stems.
In a medium bowl, combine all Filling ingredients, including the chopped mushroom stems. Mix well.
Stuff each mushroom cap generously with the Filling mixture.
Place stuffed mushrooms on a baking sheet.
In a small saucepan, melt Butter over medium heat. Add Garlic and cook for 1 minute until fragrant.
Deglaze the pan with Dry Sherry, scraping up any browned bits. Simmer for 2 minutes until slightly reduced.
Stir in Lemon Juice and Parsley. Remove from heat.
Drizzle the Butter Sauce evenly over the stuffed mushrooms.
Bake for 25-30 minutes, or until mushrooms are tender and filling is golden brown and bubbly.

Nutrition per serving

Calories 350

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Red Lobster Stuffed Mushrooms

Red Lobster Stuffed Mushrooms

Ratings & Reviews

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