Crab Stuffed Mushrooms II
Nutrition :
192 calories,
3.4 stars -
based on 389 reviews
Yield : 20 servings
Ingredients
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1 pound large mushrooms3 tablespoons butter2 tablespoons finely chopped onion1 (3 ounce) package cream cheese, softened2 tablespoons prepared Dijon-style mustard6 Β½ ounces crabmeatΒΌ cup chopped water chestnuts2 tablespoons chopped pimento peppers4 tablespoons grated Parmesan cheese
Directions
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Preheat oven to 400 degrees F (200 degrees C).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 crabmeat, water chestnuts and pimentos. Heat until warm.Stuff the mushroom caps with the crabmeat mixture. Sprinkle the stuffed caps with Parmesan cheese. In a shallow pan, bake the caps at 400 degrees for 10 to 15 minutes or until hot.
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