Crab-Stuffed Mushrooms
A platter of Crab-Stuffed Mushrooms is sure to disappear in no time. Made with tender button mushroom caps stuffed with cheesy crabmeat filling and baked in a buttery white wine sauce, these elegant bites are guaranteed crowd-pleasers.
Makes: 24 stuffed mushrooms
Prep Time: 15 minutes
Cook Time: 20 minutes
Total Time: 35 minutes
Recipe Created By: Jodie Shield
Featured In: North Carolina Field & Family
Prep Time: 15 minutes
Cook Time: 20 minutes
Total Time: 35 minutes
Recipe Created By: Jodie Shield
Featured In: North Carolina Field & Family
Ingredients
- 2 tablespoons green onions, minced
- 12 ounce (2 cans) crabmeat, drained
- ½ cup Italian-style breadcrumbs
- ½ cup Parmesan cheese
- 1 egg, beaten
- 2 teaspoons lemon juice
- 1 tablespoon dried dill
- ½ cup (1 stick) butter, melted
- 1 ½ pounds (about 24) button mushrooms, stems removed
- ¼ teaspoon cayenne pepper
- ¼ cup dry white wine
Instructions
- Preheat the oven to 400 degrees.
- In a large bowl, stir together the green onions, crabmeat, breadcrumbs, Parmesan, egg, lemon juice and dill until thoroughly combined.
- Pour melted butter into the bottom of a 9-by-13-inch baking dish. Place the mushroom caps into the baking dish and stir to coat them in butter. Flip mushrooms so the hollow sides face up, then fill each mushroom cap with the crab mixture. Sprinkle a dash of cayenne over the top.
- Pour the white wine into the bottom of the baking dish and bake mushrooms until lightly browned, about 20 minutes.
- Allow mushrooms to cool slightly, then transfer to a platter and serve immediately.
Nutrition Information
Serving size: 1 stuffed mushroom|Calories: 56|Sugar: 1g|Sodium: 176mg|Fat: 3g|Saturated fat: 2g|Carbohydrates: 3g|Fiber: 0.5g|Protein: 5g|Cholesterol: 28mg|
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