CRAB ARTICHOKE STUFFED MUSHROOMS

 

  • Cooking Time: 17
  • Servings:
  • Preparation Time: 8

Ingredients

  • 3/4 cup Robert Rothschild Farm Artichoke Spinach Dip with Cream Cheese
  • 8 oz. Fresh crabmeat, minced
  • 4 large Portobello caps or stuffing mushrooms
  • Fresh mozzarella cheese, shredded
  • 1/4 cup Fresh tomatoes, diced

Directions

  • In a medium bowl, mix together the Artichoke Spinach Dip with Cream Cheese and crabmeat.
  • Make sure to pick through the crabmeat to remove any shell pieces.
  • Remove stems and scrape out gills from mushrooms.
  • Spoon artichoke mixture inside of each mushroom cavity.
  • Place mushrooms in a baking dish, add a thin layer of water and bake in a 375 degrees F oven about 12-15 minutes (until mushrooms are tender).
  • Remove from oven and sprinkle with cheese.
  • Place in an oven or broiler for 2 minutes to melt cheese.
  • Garnish top with diced mushrooms and serve.

Notes

Robert Rothschild Farm Artichoke Spinach Dip with Cream Cheese can be bought online at Robert Rothschild Farm online store.

Categories: Appetizer  Dairy  Shellfish  Vegetable 

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