1 pound large mushrooms
3 tablespoons butter
2 tablespoons finely chopped onion
1 (3 ounce) package cream cheese, softened
2 tablespoons prepared Dijon?style mustard
6 1/2 ounces crab meat
1/4 cup chopped water chestnuts
2 tablespoons chopped pimento peppers
4 tablespoons grated Parmesan cheese
Preheat oven to 400 degrees F. Remove stems from the mushrooms, retaining the caps.
Chop the stems. In a medium saucepan, melt the butter. Brush the mushroom caps with melted butter. In the remaining butter, cook and stir the chopped mushroom stems and onions until tender. Gradually mix the cream cheese and mustard into the saucepan. Continue stirring until smooth. Stir in the crab meat, water chestnuts and pimentos. Heat until warm. Stuff the mushroom caps with the crab meat mixture. Sprinkle the stuffed caps with Parmesan cheese. In a shallow pan, bake the caps at 400 degrees F for 10 to 15 minutes or until hot.
This sounds so good, just a quick question, what mushrooms can one use, as you just said mushrooms so was thinking maybe black mushrooms????
I love stuffed mushrooms, especially ones stuffed with seafood! I often use low-fat cream cheese to keep the fat content low. Thanks for sharing!
- Brittany
i bought some crab stuffed portabello mushrooms from a deli, theyre about 3 inches in diameter and i think theyre filled with cream cheese, regular cheese, and crab meat. they have a safe handling for uncooked meat warning sticker on them but dont have any cooking instructions. how would you generally make something like this?
What a great idea as a restaurant starter or maybe even as a split main course.
Sounds delicious, going to pick some fresh Cep mushrooms and fill them with a crab, bacon and cheese filling