Crab Stuffed Mushrooms
Tender mushrooms filled with creamy seasoned crab and baked with a golden breadcrumb topping.
16 Servings
| Nutrition (1 serv.) | Amount | Nutrition (1 serv.) | Amount |
|---|---|---|---|
| Calories | 61 kcal | Sugar | 1 g |
| Carbs | 3 g | Cholesterol | 15 mg |
| Protein | 4 g | Sodium | 213 mg |
| Fat | 4 g | Fiber | – |
| Sugar | 1 g | ||
| Cholesterol | 15 mg | ||
| Sodium | 213 mg | ||
| Fiber | – |
Prep Time: 15 min Cook Time: 18 min Total Time: 33 min
Ingredients
16 large mushrooms
4 ounces cream cheese softened
6 ounces crab meat canned or frozen
2 green onions thinly sliced
2 tablespoons chopped fresh parsley
¼ teaspoon garlic salt
⅓ cup shredded Parmesan cheese
¼ cup seasoned bread crumbs
1 tablespoon melted butter
Instructions
Thaw crab meat if frozen (drain if canned). Preheat the oven to 375°F.
Mix cream cheese until smooth. Stir in crab meat, green onions, parsley, garlic salt, and Parmesan.
Wipe mushrooms with a damp paper towel to remove any debris. Using a small spoon or tomato corer, remove stems and spoon out the insides of the mushroom. Discard (or freeze for soups).
Divide the filling over the mushroom caps. Combine topping ingredients and sprinkle over mushrooms.
Bake 18-20 minutes or until cooked through and tops are golden.