*Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
**Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
(-)Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.
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) 5 minutes before it is done, top with shredded white cheddar that's how they do it!!
Awesome Recipe!! Took advice of others and did 2 cans of crab instead of the lobster. As I made them, I noticed it was a bit dry then added a tbs of olive oil. Also I used italian crumbs instead and added some extra parsley and mushroom stems of course. Only added cheese as needed, I didnt want too much of a good thing. Still had extra stuffing and froze it for another time or a quick appetizer if company pops in. Definately try this recipe!!!
Very tasty although I made the following adjustments - omitted the crab and lobster because I didn't have any on hand. Chopped up the stems and cooked in a little olive oil with the garlic. Added some chopped parsley to this. Substituted 1 cup of Italian seasoned bread crumbs for the croutons and used only 2 T of butter (versus the 1/2 cup of butter). Added the cheese then spooned into the mushroom caps. Sprayed the pan with cooking spray instead of brushing with the butter and baked as directed. Less than half the calories but still DIVINE!!! Next time will add the crab and lobster meat for sure.
This a GREAT RECIPE! The only thing that I will change for the next time is use Italian Bread Crumbs instead of the crountons, 1 1/2T minced garlic, 2cans of crabmeat (leg meat). and omit the 1/4 cup of mozzarella. add 1/4 cup fresh parsley. then Bake for 20-22 minutes for the large mushrooms. I didn't even miss the lobster, but I'll add that in the next time. This is a 10 star recipe.
This was my first attempt at making stuffed baked mushrooms. It took me forever to get them into the oven but then I picked my own crab. I really had no idea as to what the filling should be like. I thought it needed a little kick so I added cayenne pepper. I then decided that tho they seemed a little dry that with tons of cheese and butter there was no way they could be. They were not dry they were great. Everyone really liked them. I did not look over the review first but will in the future. I hope to try this recipe again soon but with the sauce one of the reviewers put over theirs. It sounds yummy!
Wonderful as prepared. Consistency and flavor of crab/lobster would make a good crab cake. Next time, will use portabello mushrooms with olive oil drizzled on caps. Instead of finger food, make them a meal.
WAAAY too much butter. I don't understand putting a 1/4 c. of butter on the sheet to begin with. I sprayed a piece of foil with cooking spray. (Foil is your friend) Sauteed onion garlic and stems in a bit of butter then added Italian bread crumbs (didn't have croutons) crab and a pkg. of imitation lobster. (Could not bring myself to chop up a real tail @ 12 lb!) Was a bit short on the lobster so mine didn't have as much as a seafood flavor as I had hoped. OK all in all I will try this again. EDIT: Marinate shrooms in anItalian style dressing or pour a bit in the caps before stuffing.
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