Showing posts with label mushrooms. Show all posts
Showing posts with label mushrooms. Show all posts

Monday, September 4, 2017

Rice and Seafood Stuffed Mushrooms / #Taste Creations


These Rice and Seafood Stuffed Mushrooms are an easy and tasty appetizer that you need at your next football party or get together! It's easy to make a lot at one time, making them a definite for large gatherings. Just cook them in a larger skillet than I used here, and when putting them under the broiler, use a baking sheet. You can really make these your own by exchanging the seafood for chicken, and switching out the 4 cheese for another favorite! No matter how you make them, I know you and your guests will love them!
I made this recipe as part of the #Taste Creations group. Today we are sharing recipes we made with rice. Find all the recipes at the end of this post.

Rice and Seafood Stuffed Mushrooms
(printable recipe at end of page)

6 pieces of Shrimp
1 teaspoon Concentrated Shrimp and Crab Boil
2-3 ounces of Crab Legs, already cooked
4 ounces Cream Cheese~softened
1-2 ounces Onion~chopped
2 ounces cooked Rice
2 ounces Butter
Shredded 4-Cheese


Boil a pot of water. Pour in 1 teaspoon Concentrated Shrimp and Crab Boil mix. Add shrimp for 3 minutes, than remove and place in ice bath to stop shrimp from cooking.Once cooled, remove shrimp from water and chop into small pieces.
Remove crab from shell. Chop into small pieces.
Dice onion into small pieces. Add cream cheese, chopped shrimp, chopped crab and rice. Mix together.
Pull off the stems and wash and dry mushrooms. If you are making ahead of time for a party or get together, stop here. Refrigerate the filling and start cooking the mushrooms right before the party!
Melt butter in frying pan. Add mushrooms on medium heat. Cook on one side for 2-3 minutes, then flip over to the other side and cook again. You might have to flip them on each side one more time to get them browned. The mushrooms are done when they are soft and tender to the touch.
Once the mushrooms are browned, add the mix to the inside of the mushrooms. 

Cover with a lid to let the mushrooms and stuffing cook. 
Once stuffing is heated, add cheese to mushrooms. Cover again and let melt.
Remove lid and place pan in oven under broiler. Let broiler brown up the cheese on the mushrooms. It should take 3-4 minutes.
 Enjoy your Rice and Seafood Mushrooms! 
Thanks so much for joining me today!

Don't they look wonderful and tasty! Stop by and visit the bloggers who made these delicious recipes. 

Cauli Rice Pudding ~ Our Good Life
Instant Pot Indian Spinach Rice Recipe~Tikkido
Italian Sausage and Vegetable Rice Casserole~ An Italian in My Kitchen

Click on the link below to find lots of other rice recipes!


An InLinkz Link-up




Rice and Seafood Stuffed Mushrooms

INGREDIENTS:


  • 6 pieces of Shrimp
  • 1 teaspoon Concentrated Shrimp and Crab Boil
  • 2-3 ounces of Crab Legs, already cooked
  • 4 ounces Cream Cheese~softened
  • 1-2 ounces Onion~chopped
  • 2 ounces cooked Rice
  • 2 ounces Butter
  • Shredded 4-Cheese

INSTRUCTIONS:


  1. Boil a pot of water. Pour in 1 teaspoon Concentrated Shrimp and Crab Boil mix. Add shrimp for 3 minutes, than remove and place in ice bath to stop shrimp from cooking.Once cooled, remove shrimp from water and chop into small pieces.
  2. Remove crab from shell. Chop into small pieces.
  3. Dice onion into small pieces. Add cream cheese, chopped shrimp, chopped crab and rice. Mix together.
  4. Pull off the stems and wash and dry mushrooms.
  5. Melt butter in frying pan. Add mushrooms on medium heat. Cook on one side for 2-3 minutes, then flip over to the other side and cook again. You might have to flip them on each side one more time to get them browned. The mushrooms are done when they are soft and tender to the touch.
  6. Once the mushrooms are browned, add the mix to the inside of the mushrooms.
  7. Cover with a lid to let the mushrooms and stuffing cook.
  8. Once stuffing is heated, add cheese to mushrooms. Cover again and let melt.
  9. Remove lid and place pan in oven under broiler. Let broiler brown up the cheese on the mushrooms. It should take 3-4 minutes. Enjoy!
Created using The Recipes Generator

Sunday, November 29, 2015

Portobello Stack/#SundaySupper

I love chicken, and I can (and do) eat it pretty much everyday. So, when I discovered that we would be creating "Veggies as a Main Dish" today for #SundaySupper, I was at somewhat of a loss on what to make. Then I remembered something that helped me come up with this Portobello Stack. I used to run a kitchen in southern Utah, where the restaurant was in a hotel, and the manager of the hotel was vegetarian. However, our most popular dishes were Prime Rib and Pork Ribs! The manager was always asking me to make her some type of vegetarian dish, so I became familiar with creating dishes that made her feel full and happy, but were vegetarian. This Portobello Stack is one of those dishes. If you like mushrooms, this is definitely for you! It is full of four different kinds, and it has peppers, green onions, and tomatoes added for a wonderful robust flavor! Plus, I think you will really enjoy the sauce that is drizzled over the top!
mushrooms, portobellos, peppers, drizzled with sauce, green onion, avocado
Portobello Stack

Wednesday, September 2, 2015

Crusted Seafood Mushroom Caps/#Foodie Extravaganza

We are a house divided when it comes to mushrooms. My husband is a lover of the fab fungi, but I absolutely am not. However, I do love cooking my husbands favorite foods, and that is how these Crusted Seafood Mushroom Caps came to be. You start with a base of button mushrooms, sauteed in butter until golden brown, then stuffed with a mix of cream cheese, crab, green onion, and Queso, and topped with a tempura battered shrimp. You won't be disappointed!
Crusted Seafood Mushroom Caps

Tuesday, August 2, 2011

Creamy Stuffed Mushrooms

These stuffed mushrooms are delicious. They are the perfect appetizer. You can keep them hot on the stove, or warm in the oven until you are ready to serve. They look and taste fancy, but they are really easy to make.

Creamy Stuffed Mushrooms
1/2 pound Button Mushroom (about 7)
3 oz Cream Cheese softened
2 tablespoons Chopped Onions
3 Pieces of Shrimp
1/2 cup Heaping Shredded Cheddar Cheese
1 stalk Green Onion
 Peel the shrimp.
Cut out the back vein.
You don't have to do this. I just prefer to.

Get the shrimp cooking in a pan with about 2 teaspoons
of butter. Cook it on medium high until pink, and a
little crispy.
While the shrimp is cooking, rinse the mushrooms,
and remove the stems.
Let the shrimp continue to cook.
Dry the mushrooms.
When your shrimp are cooked, let them cool.
While the shrimp are cooling, melt about 2 tablespoons
of butter in a pan, and start the mushrooms cooking
on medium.
Put a cover on the pan.
While the mushrooms are cooking, chop the shrimp
into bite size pieces.
Combine the cream cheese, onion, shrimp,
and cheddar cheese. Mix thoroughly.
Check your mushrooms, and flip them over. They
should look brown like this.
Cover the pan again.
Open the pan and check the mushroom. Flip them over.
They should look like this. Cover with a pan again,
but only for a few minutes.
This is not a very good picture, but the mushroom should
fill up with water. When they do, dump it into the pan.
Fill the mushrooms with the stuffing.
Cover the pan for a few minutes, until the stuffing
becomes warm to the touch.
Chop up some of the green onion. Start at the nice part
of the green end.
Sprinkle the tops with green onion pieces.

Enjoy!

Thanks for joining me!

Come back later today when we
make our
Blue Cheese Caesar Salad!

See you then!