Crab Stuffed Mushrooms
Prep Time: 15 minutes
|
Cook Time: 20 minutes
56 Calories
|
6 Servings
Ingredients
12 medium Baby Portobello Mushroom Caps, stems removed
8 oz. Lump Crab Meat
4 oz. Cream Cheese
3 tbsp Mayonnaise
1 tsp minced Garlic
1/2 tsp Paprika
1/4 cup roasted Red Peppers, drained and chopped
2 tbsp chopped Green Onion
2 tbsp Breadcrumbs
2 tbsp grated Parmesan Cheese
1 tbsp melted Unsalted Butter
2 tbsp fresh chopped Parsley
Directions
Step 1
Preheat oven to 350ºF and line a baking sheet with parchment paper. Clean outside of mushrooms caps with a damp paper towel. Place on baking sheet.
Step 2
Soften cream cheese in microwave for 15-20 seconds in a medium mixing bowl. Add mayonnaise, garlic, paprika, red pepper and green onion. Stir well. Season with salt and pepper if desired. Fold in crab meat.
Step 3
Stir together breadcrumbs, Parmesan cheese and melted butter in a small bowl. Set aside. Spoon crab filling into mushroom caps, overfilling slightly. Use spoon to gently pack mushrooms with filling. Sprinkle with breadcrumb mixture. Bake for 18-20 minutes, until tops are golden brown and mushrooms are tender.
Step 4
Cool for 5 minutes. Serve warm topped with fresh parsley.
