RED LOBSTER CRAB STUFFED MUSHROOMS RECIPE - FOOD.COM
Make and share this Red Lobster Crab Stuffed Mushrooms recipe from Food.com.
Total Time 35 minutes
Prep Time 20 minutes
Cook Time 15 minutes
Yield 6-8 serving(s)
Number Of Ingredients 14
Steps:
- Preheat oven to 400deg F.
- Wash mushrooms and remove stems.
- Set caps aside, and chop half of the stems.
- Saute chopped mushroom stems,celery, onion and pepper in butter for 2 minutes.
- Transfer to a plate and cool in refrigerator.
- Combine sauteed vegetables and all other ingredients (except cheese slices) and mix well.
- Place mushroom caps in a sprayed or buttered baking pan stem side up.
- Spoon 1 tsp stuffing into each mushroom cap.
- Cover with a piece of sliced cheese.
- Bake for 12-15 minutes until cheese is lightly brown.
Nutrition Facts : Calories 277.9, FatContent 15, SaturatedFatContent 8.5, CholesterolContent 86.2, SodiumContent 832.4, CarbohydrateContent 14.9, FiberContent 1.4, SugarContent 2.4, ProteinContent 21.2
OVEN ROASTED RED SNAPPER FILLETS WITH TOMATOES AND ONIO…
Provided by Food Network
Categories main-dish
Total Time 1 hours 0 minutes
Prep Time 25 minutes
Cook Time 35 minutes
Yield 4 servings
Number Of Ingredients 32
Steps:
- Preheat the oven to 400 degrees F and line a baking sheet with parchment paper.
- Combine the tomatoes, basil, onions, and olives in a bowl. Season with salt and pepper, to taste. Season both sides of the fillets with 1 teaspoon salt, 1/2 teaspoon pepper, and Essence. Arrange the fish on the baking sheet, followed by the tomato mixture and then the lemon slices. Drizzle 1 tablespoon of olive oil over each fillet.
- Bake for 15 to 20 minutes, or until the snapper is cooked through. To serve, place a portion of Rice Pilaf on an entree plate. Use a spatula to remove the fish, along with the tomatoes, onions and lemons from the baking sheet and place over the Rice Pilaf. Drizzle with tomato water, if desired, and garnish each fillet with a chiffonade of fresh basil.
- Combine all ingredients thoroughly.
- Recipe from "New New Orleans Cooking", by Emeril Lagasse and Jessie Tirsch, published by William and Morrow, 1993.
- Preheat the oven to 350 degrees F.
- Melt the butter in a large ovenproof saucepan or Dutch oven over medium-high heat. Add the onions and cook, stirring, until soft, 3 to 4 minutes. Add the rice and cook, stirring, until opaque and nutty in aroma, 2 to 3 minutes. Add the chicken broth and salt, stir well, and bring to a boil. Cover with a tight-fitting lid and transfer to the oven. Bake until the rice is tender and the liquid is absorbed, 25 to 30 minutes.
- Remove the rice from the oven and let stand, undisturbed, for 5 to 10 minutes. Fluff the rice with a fork and stir in the green onions, if desired. Serve hot.
- Combine all ingredients in a blender or food processor. Add just enough olive oil for flavor and season with salt and pepper, to taste.
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