In order to duplicate that “restaurant chain”- make these changes-
Get rid of the garlic from the mix and add 1/4 to 1/3 cup each sauteed, minced red bell pepper and onion.
Bake them in small casseroles, as many as you can fit in there in one layer, and top with scampi sauce (1 stick of butter, 1/2 cup chablis and 3-4 tablespoons garlic powder-I have submitted the recipe) Everyone liked these but nobody seemed to be ‘wowed’. I added green onion and more cheese.
My husband loved these mushrooms! He said they were even better heated up in the microwave the next day. I used a couple that we had left over chopped up into an omelet. Next time I will use only fresh or frozen crab though. I thought they were a little on the fishy side.
My husband and I really liked these mushrooms. I used Italian bread crumbs instead of the croutons and I think next time I’ll saute the garlic before adding it to the mixture. They we’re really good as is though, we couldn’t stop eating them.
This was good and surprisingly easy! I did substitute an extra can of crab for the lobster (I’m a poor college student) but the results were quickly eaten by my boyfriend:). I think next time I will swap some extra cheese for the 2nd can of crab.
I added more garlic than called for and sauteed it with some green onions and olive oil. I also used crab, shrimp, and scallops instead of messing with cooking a lobster tail. Added some fresh cracked pepper and Italian seasoning. In the past I have needed to add more butter to the stuffing to keep it together, but this time I added one egg and it worked out very well. It was still very moist and the stuffing held together, but wasn’t as greasy. I will sometimes use giant portabellas instead of regular mushrooms, I think it is a bit tastier!
INGREDIENTS:
35 fresh mushrooms
1/4 cup celery, finely chopped
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A wonderful New Year’s appetizer. I did cut back on butter by about half. I also used Italian bread crumbs in place of croutons out of necessity. No damage done. Delicious.
CUT THE INGREDIENTS IN HALF! I ended up with so much left over even after stuffing 14 large mushrooms. And it was soooooo dry. I read some of the reviews but even with adding mushroom pieces and all the butter for moisture, it didn’t help much. I did add Old Bay, paprika, green onions and cut back on the garlic to 2 tsp. for flavor and drissled olive oil on top before sticking them in the oven. Too much tweaking is needed for me to recommend this recipe or use it again.
I made this recipe for a bbq appetizer. They were a BIG hit – the first thing to go! As others suggested, I left out the lobster and doubled the crab. I used fresh imitation crab (from the freezer section) rather than canned, then just shredded it myself, left the croutons a little chunky and it blended very nicely. Also, when they were done, I turned on the broiler just to crisp the tops, 1-2 min. max!
Like a few other people suggested I left out the lobster-because I didn’t have any. The mushrooms were excellent, I had a few guests over and one of them doesn’t even like mushrooms and he ate 5of them!! Excellent recipe.
INGREDIENTS:
35 fresh mushrooms
1/4 cup celery, finely chopped
2 tablespoons onion, finely chopped
2 tablespoons red bell pepper, finely chopped
1/2 pound crab claw meat
2 cups oyster crackers crushed
1/2 cup Cheddar cheese, shredded
1/4 teaspoon garlic powder
1/2 teaspoon Old Bay seasoning
1/4 teaspoon black pepper, ground
1/4 teaspoon salt
1 egg
1/2 cup water
6 slices white cheddar cheese
Directions:
Preheat oven to 400 degrees F.
Saute celery, onion, and pepper in butter for 2 minutes, transfer to a plate and cool in the refrigerator.
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.
Place mushroom caps in individual buttered casseroles or baking dishes. Spoon 1 teaspoon of stuffing into each mushroom. Cover with sliced cheese.
Bake in oven for 12-15 minutes until cheese is lightly browned.
Source :1krecipes.com