Tuesday, March 25, 2014

Crab & Cream Cheese Stuffed Mushrooms

I have yet met a stuffed mushroom that I didn't like, and these are no exception!  Crab & Cream Cheese Stuffed Mushrooms!  They were so darn tasty and gone in a flash!

16 ounces button mushrooms
8 ounces cream cheese
6 ounces lump crabmeat
1 T Worcestershire sauce
1 T yellow mustard
2 T chopped Italian parsley
1/2 C shredded Parmesan cheese
Salt & pepper, to taste
Olive oil
Dried parsley

Preheat the oven to 350 degrees.  Remove the stems and the gills from the mushrooms and then brush the outsides of the mushrooms with a little olive oil.  Mix the cream cheese, crab meat, Worcestershire, mustard, Italian parsley, salt and pepper, and Parmesan together in a food processor.  Using a pastry bag or a zipper bag with the corner cut off, pipe the filling into each mushroom.  As you can see in the picture, you can overfill them.  Sprinkle each one with a little paprika and dried parsley.  Place them in a casserole pan or a sheet pan and bake uncovered for about 30 minutes.

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