Quick And Easy Crab Stuffed Mushrooms Appetizer
Hot Dish Homemaker
Do ahead tip: The unbaked Mushrooms will keep for a few hours covered in the refrigerator so you can prepare the Mushrooms ahead of time and then pop them in the oven when your guests arrive.
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- 8 oz
- whole button mushrooms
- 1/2 c
- prepared crab dip (i use old home brand)
- 1/2 c
- shredded paremesan cheese
- 2 Tbsp
- chives or green onions, diced
1Preheat oven to 375 degrees.
2Remove the stems form the Mushroom Caps and save for another use. Brush off any dirt from the Mushrooms
3In a small bowl combine the Crab Dip and Parmesan Cheese. Stir together well. This is our filling.
4Place the Mushroom Caps in a 6 x 9 baking dish. If your Mushroom Caps are a bit larger you may need to go up a pan size.
5Fill each Mushroom Cap with the filling.
8When the Mushrooms are done, remove from oven and transfer to a serving plate.