Crab stuffed mushrooms

Victoria Ross

By
@fairygirl3869

Found on Facebook and can't wait to try it! Always hard to find a good stuffed mushroom recipe but this looks like the winner! The recipe called for claw meat but I will be using backfin or regular. Born and raised in Maryland so I know backfin will give it a better flavor!


Featured Pinch Tips Video

Rating:

Comments:

Method:

Bake

Ingredients

35
fresh mushrooms, white or portabella medium to larger size
1 Tbsp
butter
1/4 c
celery, finely chopped
2 Tbsp
onion, finely chopped
2 Tbsp
red bell pepper, finely chopped
1/2 lb
crab meat, your choice but would use anything better than claw meat
2 c
oyster crackers, crushed
1/2 c
cheddar cheese, finely shredded
1/4 tsp
garlic powder
1/2 tsp
old bay seasoning
1/4 tsp
ground black pepper
1 1/4 tsp
salt
1
egg, lightly beaten
1/2 c
water
1 c
shredded parmesan cheese

Directions Step-By-Step

1
Preheat oven to 400 degrees. Saute celery, onion and red bell pepper in butter for 3 minutes. Transfer to a plate and cool in refrigerator.
2
While vegetables cool, wipe mushrooms clean and remove stems. Finely chop half of the mushrooms stems and discard other half or save for other use.
3
Combine the cooled vegetables, chopped mushroom stems and all other ingredients except for parmesan cheese and mix well.
4
Place mushroom caps in buttered mini muffin pans or in a large buttered pyrex dish, big enough to hold all the mushrooms. Spoon 1 teaspoon of stuffing mix into each mushroom. Sprinkle with shredded parmesan cheese.
5
Bake in preheated oven for 12-15 minutes until cheese is melted and lightly browned.

About this Recipe

Main Ingredient: Seafood
Regional Style: American