CRAB STUFFED MUSHROOM CAPS
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|24 medium||mushrooms, cleaned|
|1/2 lb||imitation crab, chopped|
|1/3 c||black olives, pitted, finely chopped|
|1/2 pkg||cream cheese (4 oz.) room temperature|
|2 Tbsp||sour cream|
|2 tsp||parsley, finely chopped|
|3 tsp||lemon juice|
|1/2 tsp||garlic powder|
|1/2 tsp||onion powder|
|pepper to taste|
|grated parmesan cheese|
Remove the stems of the mushrooms and finely chop it up and put it in a mixing bowl.
Add all the ingredient together with the chopped mushroom stem except the parmesan cheese, mix till well incorporated.
Scoop spoonfuls of the mixture and fill the mushroom caps. Place them in a 9 x 13 pan and sprinkle the parmesan cheese over them, cover with foil.
Bake at 375 degrees for 13 to 16 minutes, uncover and bake for 6 to 8 more minutes.
Remove from oven. Serve warm. YUMMO!!!