Pam's StoryMy take on Red Lobsters crab stuffed mushrooms. Very easy to make and taste great.
fresh mushrooms, (about 35-40)
finely chopped celery
finely chopped onion
finely chopped red pepper
crab meat, shredded
shredded cheddar cheese
old bay seasoning
cracker barrel white cheddar cheese, sliced
1Preheat oven to 400 degrees.
Saute celery, onion, and pepper in butter for 2 minutes, transfer to a plate and cool in the refrigerator.
While vegetables cool, wash mushrooms and remove stems. Set caps to the side and finely chop half of the stems. Discard the other half of the stems or use elsewhere.
2Combine the sauted vegetables, chopped mushroom stems, and all other ingredients (except cheese slices) and mix well.
Place mushroom caps in individual buttered casseroles or baking dishes (about 6 caps each) or ungreased 9x13 dish(es).
Spoon 1 teaspoon of stuffing into each mushroom.
Cover with sliced cheese.
3Bake in oven for 12 to 15 minutes until cheese is lightly browned.
**sprinkle with paprika, desired.