My youngest sister who doesn't cook, prepared these for us one night - SAY WHAT??? They were scrumptious!!
She's got a little trick which I think is worth sharing. She removes the stems and yurns them upside down on the baking sheet and bakes them for aboutt 5 mins or so on 350.
This drains out the excess mositure in the mushroom, so you won't have soggy appetizers.
Flip them back over and now they are ready to go.... *drooling*
Nest, I sauteed the mushroom stems with some butter & garlic.
In a bowl I combined the sauteed mushroom stems with garlic, cream cheese, parmesan cheese and green onions, a pinch of salt & pepper.
Your mixture will be nie and firm and will retain it's shape so go ahead on pile on the filling. Sprinkle with some bread crumbs and now you're ready for the oven - can't wait!!
Now these babes are ready to serve..... try not to pop one in your mouth right away or ummm you may burn the roof of your mouth, like me!
I think they are best served right away but they are still delicious at room temperature.
I might have eaten 12 after taking this photo :)
Crab Stuffed Mushroom Caps
22-24 button mushrooms, large enough for stuffing
1 tbsp of butter
8 ounces of canned chunked crab meat.
1 teaspoon of minced garlic
1 brick of cream cheese
2 tbsps of chopped green onion
pinch of salt & pepper
1/4 cup grated parmesan
1/2 cup of seasoned bread crumbs
-Wipe mushrooms to clean and remove and chop stems.
melt butter in fry pan and sautee mushrooms and garlic until tender, remove from heat and allow to cool slightly.
-in a med bowl combine cream cheese, shopped green onion, salt, pepper & parmesan.
-add in crab meat and cooked stems, mix until combined.
-fill mushroom caps, heaping filling.
-place bread crumbs in a bowl and dip each cap into crumbs to cover.
-lightly spray caps with cooking spray
-Bake in preheated 350 degree oven until caps are slightly golden brown.
PRINTABLE RECIPE BELOW