CRAB-STUFFED MUSHROOMS

 

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Ingredients

  • 1 cup cooked flaked crab
  • 8 ounces cream cheese, softened
  • 1 teaspoon lemon juice
  • 2 Dashes Worcestershire sauce
  • 1/4 teaspoon basil
  • 1/4 teaspoon garlic powder
  • 2 green onions, minced
  • 1/8 teaspoon lemon pepper
  • 24 large mushrooms
  • 1/2 cup Cheddar cheese, grated
  • 2 tablespoons freshly grated Parmesan cheese

Directions

  • Wash mushrooms well, remove stems, and set caps aside.
  • Finely chop about 1/2 the mushroom stems. (Use the remainder in another recipe or freeze for later use.)
  • Mix cream cheese, crab, chopped stems, lemon juice, Worcestershire sauce, basil, garlic powder, onions, and lemon pepper.
  • Fill mushroom caps with the crab mixture and place in a large, lightly greased baking dish.
  • Top with the grated Cheddar and Parmesan cheeses. (Recipe may be prepared to this point and refrigerated, covered, overnight.)
  • Bake at 450ºF for 15-20 minutes and serve warm.

Notes

Categories: Appetizer  Seafood 

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