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Doreen's Crab Stuffed Mushrooms
4 oz cream cheese, softened, I used lite
16 oz large mushrooms, about 1 3/4" - 2 " round, clean and chop stems, about 16 mushrooms is what the recipe made, probably could have squeezed out a few more
2 cloves garlic, crushed
3 scallions chopped
4 T melted butter
2 T dijon mustard
about 1/4 c parmesan cheese
1/2 lb lump crab meat, I used Phillips b/c that is what I had, could use canned, just rinse and drain well.
Preheat oven to 400.
Clean mushrooms w/ moist paper towel and remove stems. Place on baking sheet that you cover w/ parchment.
Melt butter and brush insides lightly w/ melted butter.
Mix softened cream cheese and mustard and parmesan cheese and gently stir in crab. Set aside.
Saute chopped mushrooms, scallions and garlic in remaining butter till tender. Add cream cheese/crab mixture and just heat till warm, about 3-5 min.
Spoon mixture into mushroom caps and top each w/ a little bit more grated parmesan. Bake 400 for about 10 min. or until mushrooms start to release a little juice.
These were DELISH -- not soggy at all!!! Great for a light dinner w/ a salad!!!!
4 oz cream cheese, softened, I used lite
16 oz large mushrooms, about 1 3/4" - 2 " round, clean and chop stems, about 16 mushrooms is what the recipe made, probably could have squeezed out a few more
2 cloves garlic, crushed
3 scallions chopped
4 T melted butter
2 T dijon mustard
about 1/4 c parmesan cheese
1/2 lb lump crab meat, I used Phillips b/c that is what I had, could use canned, just rinse and drain well.
Preheat oven to 400.
Clean mushrooms w/ moist paper towel and remove stems. Place on baking sheet that you cover w/ parchment.
Melt butter and brush insides lightly w/ melted butter.
Mix softened cream cheese and mustard and parmesan cheese and gently stir in crab. Set aside.
Saute chopped mushrooms, scallions and garlic in remaining butter till tender. Add cream cheese/crab mixture and just heat till warm, about 3-5 min.
Spoon mixture into mushroom caps and top each w/ a little bit more grated parmesan. Bake 400 for about 10 min. or until mushrooms start to release a little juice.
These were DELISH -- not soggy at all!!! Great for a light dinner w/ a salad!!!!