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,I have always loved the stuffed mushrooms from Red Lobster so I created my own version which I have enjoyed even more!,Delicious! used canned crab meat. As suggested by other poster’s, canned crab is salty, therefore, eliminate any additional salt. Thank you for this delicious receipe!,Why would you spray the baking dish with cooking spray AND then drizzle with olive oil? Couldn’t you just use one or the other?!
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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. |
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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. |
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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). |
