Ingredients
-
1/4
-
24
-
12
-
4
-
1
-
1
-
1
-
2
-
1/8
-
1/8
-
1/8
-
1
-
3
-
1/2
-
1/4
Directions
Crab Stuffed Mushrooms, Awesome Make a double batch because there are never enough of these Enjoy!, I halved this recipe as a New Year’s Eve appetizer I substituted a ‘quatro frommagio’ grated cheese blend I had on hand for the romano I omitted the parsley (didn’t have on hand), and substituted brandy for the cognac used crumbled Garden Herb Triscuits for the bread crumbs I suggest baking longer than 10 minutes, which was not sufficient to soften and release the mushrooms Next time I’ll use smaller bite size mushrooms , I halved this recipe as a New Year’s Eve appetizer I substituted a ‘quatro frommagio’ grated cheese blend I had on hand for the romano I omitted the parsley (didn’t have on hand), and substituted brandy for the cognac used crumbled Garden Herb Triscuits for the bread crumbs I suggest baking longer than 10 minutes, which was not sufficient to soften and release the mushrooms Next time I’ll use smaller bite size mushrooms
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Steps
|
1
Done
|
Spray a 9x12-Inch Glass Baking Dish With Cooking Spray. |
|
2
Done
|
Use an Additional Baking Dish If Needed. |
|
3
Done
|
Drizzle Olive Oil or Butter in the Bottom of the Baking Dish. |
|
4
Done
|
Wipe Mushrooms With a Damp Paper Towel to Clean. |
|
5
Done
|
Remove Stems, Set Aside Caps and Chop Stems to Add to Filling. |
|
6
Done
|
in a Medium Bowl, Mix Crabmeat, Chopped Mushroom Stems, Onion, Dry Mustard, 1 Cup Parmesan Cheese, Soft Bread Crumbs (fresh Bread Frozen and Then Shredded), Parsley, Red and Black Pepper, and Garlic Salt. |
|
7
Done
|
Mix Well and Then Stir in Egg and Mayonnaise. |
|
8
Done
|
Use a Small Cookie Scoop to Mound Filling Onto Each Mushroom Cap. |
|
9
Done
|
Melt Butter and Mix in Garlic Salt and Drizzle Over the Filled Mushrooms. |
|
10
Done
|
Mound a Generous Portion of the Shredded Parmesan Cheese on Top of Each Filled Mushroom. Note: For Softer, Melted Cheese, You May Want to Use Mozzarella Cheese or Brick Cheese For the Topping. |
|
11
Done
|
Bake For 20 to 25 Minutes at 425f. |
|
12
Done
|
Best Served Hot. |
|
13
Done
|
Can Be Prepared Ahead, Refrigerated and Then Baked Just Before Serving (add 7-10 Minutes Additional Baking Time). |
