Crab Stuffed Mushrooms
"You can use the most common white button mushrooms for stuffed mushrooms. However, I found that baby bella mushrooms are better for this recipe as the flavor is heartier and deeper. Portobello mushrooms are also great for making stuffed mushrooms. But they are not suitable for finger foods that your guests can just grab and walk around to mingle. Crimini mushrooms would be a good alternative too due to the decent size to hold the fillings and the stronger flavor as well."
NotesI had some extra filling left because some of my mushrooms were really small. When picking your mushrooms, select decent sized ones so that you can get more filling in them.
Preparation Time10 min
Cooking Time25 min
- 24 baby bella mushrooms
- 1/4 cup butter
- 2 cloves garlic, minced
- 2 (6-ounce) can crab meat, drained
- 1/4 cup shallots, finely chopped
- 1 teaspoon ground mustard
- 2 tablespoons fresh parsley, chopped
- 2 cups Italian blend cheese, divided
- 1/8 teaspoon cayenne pepper
- 1/8 teaspoon ground black pepper
Preheat oven to 425°F.
Grease a baking sheet with cooking oil spray or cooking oil.
Rinse and dry the baby bella mushrooms with paper towels. Remove stems and chop the stems finely. Place the chopped stems in a medium mixing bowl and set aside.
In a small saucepan, melt butter over medium heat. Add minced garlic and switch to low heat and cook for 2 minutes, allowing the butter to be infused by the garlic.
Now, prepare the filling. Add crab meat, shallots, mustard, parsley, 1 cup of cheese, cayenne pepper, black pepper, sea salt and garlic powder in the mixing bowl together with the chopped mushroom stems. Mix well.
Stir in egg and mayonnaise. Mix again until all ingredients are blended evenly.
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