PERFECT CRAB-STUFFED MUSHROOMS RECIPE | ALLRECIPES
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 Stuffed Mushrooms
Total Time 40 minutes
Prep Time 20 minutes
Cook Time 20 minutes
Yield 6 servings
Number Of Ingredients 12
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, CarbohydrateContent 11.1 g, CholesterolContent 111.5 mg, FatContent 25.4 g, FiberContent 1.6 g, ProteinContent 14.5 g, SaturatedFatContent 15.3 g, SodiumContent 381.2 mg, SugarContent 2.7 g
CLASSIC WHOLE WHEAT BREAD RECIPE | ALLRECIPES
A tasty, nourishing whole wheat bread that's easy to make.
Provided by CHEWLY
Categories Wheat Bread
Total Time 1 hours 20 minutes
Prep Time 20 minutes
Cook Time 20 minutes
Yield 2 - 8x4 inch loaves
Number Of Ingredients 9
Steps:
- In a small mixing bowl, dissolve the sugar and yeast in warm water. Let stand until creamy, about 10 minutes.
- In a large mixing bowl, combine the yeast mixture with the milk, vegetable oil, whole wheat flour, 1 cup of the all-purpose flour and the salt; beat well. Add the remaining flour, 1/2 cup at a time, stirring well after each addition. When the dough has pulled together, turn it out onto a lightly floured surface and knead until smooth and elastic, about 10 minutes. Oil a large bowl, place the dough in the bowl and turn to coat with oil. Cover with a damp cloth and let rise in a warm place until doubled in volume, about 1 hour.
- Grease two 8x4 inch bread pans. Deflate the dough and turn it out onto a lightly floured surface. Divide the dough into two equal pieces and form into loaves. Place the loaves into the pans. Cover with a damp cloth and let rise until doubled in volume, about 40 minutes. Meanwhile, preheat oven to 400 degrees F (200 degrees C).
- Brush the risen loafs with lightly beaten egg. Bake at 400 degrees F (200 degrees C) for 30 minutes, or until the bottom of the loaf sounds hollow when tapped.
Nutrition Facts : Calories 111.5 calories, CarbohydrateContent 20.7 g, CholesterolContent 12.7 mg, FatContent 1.7 g, FiberContent 1.6 g, ProteinContent 3.7 g, SaturatedFatContent 0.3 g, SodiumContent 162.5 mg, SugarContent 2 g
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