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Crabmeat Stuffed Mushrooms Recipe

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This recipe for Crabmeat Stuffed Mushrooms is from Del Webb Cane Bay, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
24-26 medium sized mushrooms (preferably brown –cremini) mushrooms
1/3 cup chopped mushroom stems
3 tablespoons butter – divided
3 tablespoons finely chopped shallots
3 oz. cream cheese (can use reduced fat)
1 tablespoon finely chopped parsley
½ teaspoon garlic power
1 can crabmeat (7 oz.), drained and checked for cartilage
Paprika
Directions:
Directions:
1. Add 1 tablespoon melted butter to shallow glass baking dish (large enough to hold all mushrooms). Set aside.
2. Clean mushrooms; remove stems and hollow out for crabmeat filling.
3. Chop stems; sauté 1/3 cup stems with shallots in 2 tablespoons of butter for about 5
minutes - until stems/shallots are thoroughly cooked. Remove from heat.
4. Mix in cream cheese, parsley and garlic powder. Gently fold in drained crabmeat.
5. Fill caps and put into shallow glass baking dish.
6. Bake mushrooms for 15 minutes in 350 degrees oven.
7. Sprinkle with paprika and broil for 2 minutes until tops lightly browned.

Serves 6-8 as appetizer

 

 

 

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