From time to time Sherrie and I will post a recipe from our book. So check back from time to time to discover one of our excellent cookbook recipes.
Crab Stuffed Mushrooms
I could eat this one appetizer as a main course. This crab stuffed mushroom recipe is one of my all-time favorite finger foods. I think you will enjoy this recipe as much as we do.
Ingredients
- 1-pound large mushrooms
- 3 tablespoons butter
- 2 tablespoons finely chopped onion
- 1 (3 ounce) package cream cheese, softened
- 2 tablespoons prepared Dijon−style mustard
- 6 1/2 ounces crabmeat
- 1/4 cup chopped water chestnuts
- 2 tablespoons chopped pimento peppers
- 4 tablespoons grated Parmesan cheese
Preparation
Preheat oven to 400F. 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 400F for 10 to 15 minutes or until hot.