crab stuffed mushrooms
This recipe is from Paula Deen. On one of her shows some time ago she made these stuffed mushrooms with 4 portobello caps as an entrée. I use the same recipe but use smaller mushroom caps and serve as appetizers.
prep time
15 Min
cook time
20 Min
method
Bake
yield
10 (2 each)
Ingredients
- 2 cups crab meat
- 8 ounces cream cheese, room temperature
- 1 cup fresh parsley, chopped
- 1 cup green onion, chopped
- 20 - white mushroom caps, wiped clean
- 8 tablespoons parmesan cheese
- 1 cup soft bread crumbs
- - non-stick cooking spray
- - paula's house seasoning (recipe to follow)
- HOUSE SEASONING
- - 1 cup salt; 1/4 cup black pepper; 1/4 cup garlic powder. mix ingredients together and store in an airtight container for up to 6 months.
How To Make crab stuffed mushrooms
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Step 1Preheat the oven to 375º F.
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Step 2Combine the crabmeat, cream cheese, parsley, green onions and Parmesan. Season with House Seasoning, to taste.
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Step 3Stuff the mushroom caps with the mixture and top with bread crumbs. Spray the tops with nonstick spray to help them brown. Transfer to the oven and bake for about 20 minutes, or until the filling is hot and melted.
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Step 4Makes 20 piece appetizers
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