Italian Stuffed Mushrooms
Why I Love This Recipe
My husband loves these stuffed mushrooms. They are the same as the recipe I used to make stuffed mushrooms when I was a vegetarian (minus the crabmeat). If you are a vegetarian, too, or just don't like seafood, these stuffed mushrooms will still taste amazing if you remove the crabmeat from the recipe. These make a great side dish to go with steak or any Italian meal.
Please note that the amounts of each of these ingredients is approximate. Usually when I make these, I just throw ingredients in a bowl until it looks and tastes right. Feel free to adjust the amount of each of these ingredients to suit your personal taste preferences.
Ingredients You'll Need
12 medium to large white mushrooms
2 1/2 Tbsp bread crumbs or 3-4 smashed crackers
2 tsp milk
2 green onions
2 sticks of mozzarella string cheese
1 Tbsp dried basil
1 Tbsp chopped parsley
1 6 oz. can or crab meat, drained
3 Tbsp cream cheese
2 Tbsp grated parmesan cheese
salt and pepper to taste
Preheat over to 400 degrees.
Spray baking dish with cooking spray or use paper towel to lightly coat with olive oil
Wash and dry mushrooms.
Remove caps and set aside.
Place caps stem-side up in the baking dish.
Put bread crumbs or crackers in bottom of medium bowl.
Add 2 tsp milk.
Mix gently and allow milk to soak into crumbs while working on step four.
Chop mushroom stems, green onions and string cheese.
Add to bowl.
Add basil, parsley and crab meat.
Toss to mix.
Add cream cheese and mix into other ingredients until well blended.
Add parmesan and salt and pepper to taste.
Spoon stuffing mixture into mushroom caps.
Bake for 15-25 minutes or until mushrooms are soft and able to be pierced easily with a fork.