Crab Stuffed Mushrooms
Description
Not only are these stuffed mushrooms an amazingly delicious appetizer but they are delicious when served as a main dish in portobello mushrooms. They are simply perfect for the holiday season.
Ingredients
12 medium button, cremini or portobello mushrooms, cleaned with stems discarded*
olive oil spray
8 oz. cream cheese, softened
1/2 c. fresh bread crumbs or panko bread crumbs
2 garlic cloves, minced
1/2 T. Worcestershire sauce
1/2 c. finely chopped green onions
1/2 c. freshly grated Parmesan cheese**
2–3 T. fresh chopped Italian parsley
1 c. cooked, shelled crab, finely chopped (King Crab)
salt and pepper, to taste
Directions
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Preheat oven to 375 degrees F.
Lightly spray clean mushrooms with olive oil; arrange mushrooms cap side down on a baking sheet or baking dish.
In a large bowl, stir the cream cheese, bread crumbs, garlic, Worcestershire sauce, green onions, Parmesan cheese, parsley, and crab meat; season with salt and pepper. Scoop 1 1/2 T. cream cheese mixture into each mushroom.
Bake 20 minutes; turn on the broiler at the last minute of cooking to brown the tops lightly. Stay close by, broilers can be unpredictable.
Store leftovers in an airtight container in the refrigerator for up to 48 hours. Reheat in the microwave for short intervals at reduced power.
12 servings.
* The best way to clean the mushrooms is with damp paper towels. Don’t run them under water.
Precook the mushrooms for about 2-3 minutes; turn them upside down on a rack, allowing them to drain so that they don’t drip when biting into them.
** For better flavor and melting, don't use the cheese in a canister found on grocery shelves.