These little goodies are the perfect addition to your next holiday gathering or even the perfect appetizer to serve before a cozy dinner at home. Everyone will be dazzled by every delicious bite (they won’t be able to keep their hands off of them!) You can smile while you think of how easy they were to toss together! And the best part you’ll usually end up with leftover cab stuffed mushroom caps, which freezes beautifully until the next carry-in!
Crab Stuffed Mushroom Caps Recipe Ingredients
- 1 cup crabmeat
1/2 cup cream cheese
1/2 cup fresh parsley leaves, chopped
1/2 cup green onions, chopped
4 tablespoons Parmesan
- House Seasoning:
- 1 cup salt
- 1/4 cup black pepper
- 1/4 cup garlic powder
These ingredients can be mixed together and stored in an airtight container for up to 6 months ( to be used as and when needed).
- 2 portobello mushroom caps, or 10 white mushrooms caps
- 1/2 cup bread crumbs
- Nonstick cooking spray
Preparation of Crab Stuffed Mushroom Caps
Remove stems from the mushrooms. Carefully trim the mushroom cap back to expose the spore area. Do this at an angle so that the cap can hold more mixture.
In a bowl, combine the container of whipped cream cheese, three tablespoons of Parmesan cheese and the crab meat. Fold the mixture over until thoroughly combined.
Pour 1/2 teaspoon of extra virgin olive oil into each mushroom cap. Add a sprinkle of minced garlic into the oil. Add one tablespoon of crab mixture into each mushroom cap. Put the mushroom caps into a foil container.
Slice the butter into cubes and add them to the bottom of the container. Sprinkle minced garlic over butter.
Cover the container with foil and bake at 350°F for 45 minutes. Switch the oven to broil and remove the foil during the last 5 minutes of cook time.
Serve warm with lemon wedges.0