CRAB STUFFED MUSHROOM CAPS

CRAB STUFFED MUSHROOM CAPS Recipe
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Recipe Rating:
 1 Rating
Categories: Vegetables, Quick & Easy, Seafood Appetizers, Vegetable Appetizers

Ingredients

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
Pinched by MsJLa143, and 112 more.
x3
Well Seasoned
Kaneohe, HI (pop. 367,663)
sugarnspicetedibears
Member Since Oct 2010
 
 
 
 
 
 
 
Jo Anne's Notes:

Here's a great "Game Day" appetizer! So yummy! And it's easy to prepare.

 

Directions

1
Remove the stems of the mushrooms and finely chop it up and put it in a mixing bowl.
2
Add all the ingredient together with the chopped mushroom stem except the parmesan cheese, mix till well incorporated.
3
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.
4
Bake at 375 degrees for 13 to 16 minutes, uncover and bake for 6 to 8 more minutes.
5
Remove from oven. Serve warm. YUMMO!!!
Comments

1-12 of 21 comments

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user Jo Anne Sugimoto sugarnspicetedibears
Jo Anne Sugimoto [sugarnspicetedibears] has shared this recipe with discussion groups:
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snooksk9
Nov 15, 2010
OMGosh Jo...these look so yummy and so easy!!! I love it...great xmas appetizer! thanks doll!
sugarnspicetedibears
Jo Anne Sugimoto sugarnspicetedibears
 
 
 
 
 
 
 
Nov 15, 2010
You betcha!!! Make this and you will be the talk of the Holiday Menu!!! The great chef!!! LOL Jo
Shutterbug81
Jennifer McConnell Shutterbug81
 
 
 
 
 
 
 
 
Nov 15, 2010
Jo, I have been a fan of the stuffed mushrooms that a local Chinese restaurant here serves, and have been searching for a close recipe so I can make them here (much cheaper that way!!! lol), and this looks just about right, minus the olives (just personal prefference). The only change I'd make (again personal tastes) is to use mozz cheese on top rather than parm. Yummy! Thank you, these are going on next weeks menu!
sugarnspicetedibears
Jo Anne Sugimoto sugarnspicetedibears
 
 
 
 
 
 
 
Nov 15, 2010
How's about cheddar or jack cheese? Oh well, even bread crumbs and mayo, I don't care for mayo too much. Jo
Shutterbug81
Jennifer McConnell Shutterbug81
 
 
 
 
 
 
 
 
Nov 15, 2010
Actually cheddar or jack sound pretty good too!!!
snooksk9
Nov 15, 2010
I like the sound of jack...or a mozz and swiss blend would be good too! I think I'll do gruyere actually...cant go wrong with that! :)
sugarnspicetedibears
Jo Anne Sugimoto sugarnspicetedibears
 
 
 
 
 
 
 
Nov 15, 2010
Oh, that sounds even better!!! We are such creative cooks!!!
snooksk9
Nov 15, 2010
We are.......maybe it would be really bad if we all lived in the same area lol
sugarnspicetedibears
Jo Anne Sugimoto sugarnspicetedibears
 
 
 
 
 
 
 
Nov 15, 2010
Why?
snooksk9
Nov 15, 2010
the creative cooks remark...so when the laughing died down, we'd all be creating and getting fat and sassy! which wouldnt be a bad thing I guess...I'm already there LOL
sugarnspicetedibears
Jo Anne Sugimoto sugarnspicetedibears
 
 
 
 
 
 
 
Nov 15, 2010
I'VE BEEN THERE, WAITING FOR YOU! LOL

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