Friday, December 16, 2011

Crab Stuffed Mushrooms

The past few years I didnt really get to enjoy the holidays in the traditional sense. I lived in Hawaii, I was away from family and of course we never got that chilly weather which to me is a big part of Christmas. Not saying I don't miss the 70 degrees and sunshine all year long but I was really excited to spend this Christmas the way I used to growing up. I forgot was how hectic this time of year can be (especially while working on my masters degree). Yikes! With all the holidays gatherings at home, school, or with friends I share with you a recipe that is surely to please!
Crab stuffed Mushroom, elegant yet simple and of course delicious! Who doesn't love the succulent flavor of crab? This recipe combines smooth cream cheese and Parmesan (use fresh grated!) and is stuffed into a juicy little mushroom for a bite size piece of crab heaven!

Make these ahead of time and then pop them in the oven when ready to serve!


Crab Stuffed Mushrooms

20-25 small white mushrooms
1 cup crab meat
½ cup cream cheese
¼ cup fresh parsley, finely chopped
½ green onions, chopped
¼ teaspoon garlic powder
1/8 teaspoon of cayenne (can be omitted)
5 tablespoons shredded Parmesan Cheese
½ cup Panko bread crumbs
Cooking Spray
Salt & Pepper to taste

1. Preheat oven to 375° F
2. Pop out the stems of mushrooms and then spoon out the gills and base of the stem to make deep bowls. Set mushroom caps on lined baking sheet
3. Combine crabmeat, cream cheese, parsley, green onions, cheese, and garlic powder. Season with salt and pepper to taste.
4. Stuff mushroom caps with crabmeat mixture. Sprinkle breadcrumbs on top of each mushroom. Spray tops with non-stick cooking spray (to help them brown)
5. Bake in oven for 20 minutes

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