{"id":3504,"date":"2021-07-13T02:00:32","date_gmt":"2021-07-12T12:00:32","guid":{"rendered":"https:\/\/samyenlinhchi.com\/cooking\/?p=3504"},"modified":"2021-07-13T02:00:32","modified_gmt":"2021-07-12T12:00:32","slug":"red-lobster-crab-stuffed-mushrooms","status":"publish","type":"post","link":"https:\/\/samyenlinhchi.com\/cooking\/red-lobster-crab-stuffed-mushrooms.html","title":{"rendered":"Red Lobster Crab Stuffed Mushrooms"},"content":{"rendered":"<h2>Ingredients:<\/h2>\n<p>* 1 lb fresh mushrooms<\/p>\n<p>* 1\/4 cup celery, finely chopped<\/p>\n<p>* 2 tablespoons onions, finely chopped<\/p>\n<p>* 2 tablespoons red bell peppers, finely chopped<\/p>\n<p>* 1\/2 lb crabmeat<\/p>\n<p>* 2 cups oyster crackers, crushed<\/p>\n<p>* 1\/2 cup cheddar cheese, shredded<\/p>\n<p>* 1\/4 teaspoon garlic powder<\/p>\n<p>* 1\/2 teaspoon Old Bay Seasoning<\/p>\n<p>* 1\/4 teaspoon black pepper, ground<\/p>\n<p>* 1\/4 teaspoon salt<\/p>\n<p>* 1 egg<\/p>\n<p>* 1\/2 cup water<\/p>\n<p>* 6 slices white cheddar cheese<\/p>\n<h2>Directions:<\/h2>\n<p>Preheat oven to 400deg F.<\/p>\n<p>Wash mushrooms and remove stems.<\/p>\n<p>Set caps aside, and chop half of the stems.<\/p>\n<p>Saute chopped mushroom stems,celery, onion and pepper in butter for 2 minutes.<\/p>\n<p>Transfer to a plate and cool in refrigerator.<\/p>\n<p>Combine sauteed vegetables and all other ingredients (except cheese slices) and mix well.<\/p>\n<p>Place mushroom caps in a sprayed or buttered baking pan stem side up.<\/p>\n<p>Spoon 1 tsp stuffing into each mushroom cap.<\/p>\n<p>Cover with a piece of sliced cheese.<\/p>\n<p>Bake for 12-15 minutes until cheese is lightly brown.<\/p>\n","protected":false},"excerpt":{"rendered":"<p>Ingredients: * 1 lb fresh mushrooms * 1\/4 cup celery, finely chopped * 2 tablespoons onions, finely chopped * 2 tablespoons red bell peppers, finely chopped * 1\/2 lb crabmeat * 2 cups oyster crackers, crushed * 1\/2 cup cheddar cheese, shredded * 1\/4 teaspoon garlic powder * 1\/2 teaspoon Old Bay Seasoning * 1\/4 [&hellip;]<\/p>\n","protected":false},"author":1,"featured_media":3505,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"footnotes":""},"categories":[1],"tags":[],"_links":{"self":[{"href":"https:\/\/samyenlinhchi.com\/cooking\/wp-json\/wp\/v2\/posts\/3504"}],"collection":[{"href":"https:\/\/samyenlinhchi.com\/cooking\/wp-json\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/samyenlinhchi.com\/cooking\/wp-json\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/samyenlinhchi.com\/cooking\/wp-json\/wp\/v2\/users\/1"}],"replies":[{"embeddable":true,"href":"https:\/\/samyenlinhchi.com\/cooking\/wp-json\/wp\/v2\/comments?post=3504"}],"version-history":[{"count":1,"href":"https:\/\/samyenlinhchi.com\/cooking\/wp-json\/wp\/v2\/posts\/3504\/revisions"}],"predecessor-version":[{"id":3506,"href":"https:\/\/samyenlinhchi.com\/cooking\/wp-json\/wp\/v2\/posts\/3504\/revisions\/3506"}],"wp:featuredmedia":[{"embeddable":true,"href":"https:\/\/samyenlinhchi.com\/cooking\/wp-json\/wp\/v2\/media\/3505"}],"wp:attachment":[{"href":"https:\/\/samyenlinhchi.com\/cooking\/wp-json\/wp\/v2\/media?parent=3504"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/samyenlinhchi.com\/cooking\/wp-json\/wp\/v2\/categories?post=3504"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/samyenlinhchi.com\/cooking\/wp-json\/wp\/v2\/tags?post=3504"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}