crab stuffed mushrooms

Name: Crab stuffed mushrooms
Cuisine: American
Ingredients: 35 - fresh mushrooms, white or portabella medium to larger size; 1 tablespoon(s) butter; 1/4 cup(s) celery, finely chopped; 2 tablespoon(s) onion, finely chopped; 2 tablespoon(s) red bell pepper, finely chopped; 1/2 pound(s) crab meat, your choice but would use anything better than claw meat; 2 cup(s) oyster crackers, crushed; 1/2 cup(s) cheddar cheese, finely shredded; 1/4 teaspoon(s) garlic powder; 1/2 teaspoon(s) old bay seasoning; 1/4 teaspoon(s) ground black pepper; 1 1/4 teaspoon(s) salt; 1 - egg, lightly beaten; 1/2 cup(s) water; 1 cup(s) shredded parmesan cheese

(1 RATING)

128 Pinches 1 Photo

Victoria Ross

North Beach, MD

Updated on Sep 20, 2013

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!

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Ingredients

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

How To Make crab stuffed mushrooms

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.

Step 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.
Step 3

Combine the cooled vegetables, chopped mushroom stems and all other ingredients except for parmesan cheese and mix well.
Step 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.
Step 5

Bake in preheated oven for 12-15 minutes until cheese is melted and lightly browned.
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