Crab Stuffed Mushrooms
A long time favorite in our family…stuffed mushrooms. We have these for every holiday. They are the perfect “pop in your mouth” horderve. Easy breezy, always a hit & there is never one left on the plate no matter how many we make.
This recipe, courtesy of my sweet sister Donna, serves 20.
Ingredients
- 20 baby portabella mushrooms
- 2 tablespoons olive oil
- 1 clove minced garlic
- sea salt and cracked pepper
- 1/2 cup grated Parmesan cheese
- 1 (7 or 8-ounce) container fresh jumbo lump crabmeat or chopped clams
- 1/2 teaspoon cajun seasoning
- 4 ounces whipped cream cheese or Hellman’s Mayonnaise
- 1/2 cup Panko crumbs
- 2 tablespoons butter, melted
- 1 tablespoon chopped fresh parsley
Instructions
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Remove stems from mushrooms & scrape out the inside of each mushroom.
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Finely chop the mushroom stems & set aside.
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Place mushrooms on a lightly greased baking sheet. Preheat oven to 375 degrees.
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Add 2 tbs of olive oil to pan. Saute chopped mushroom stems & minced garlic for 2 to 3 minutes. Transfer mixture to a bowl & season with salt and pepper.
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Add crab meat to bowl along with Parmesan cheese, whipped cream cheese & cajun seasoning.
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Evenly spoon mixture into mushroom caps.
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Stir Panko crumbs together with melted butter and parsley. Sprinkle on top of mushrooms.
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Place in 375 degree oven for 20 minutes.
Watch your fingers…these go fast!
- April 18, 2017
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