Friday, October 3, 2008

Crab Stuffed Mushrooms


15-18 Medium size mushrooms
1 package cream cheese
1 can of lump white crab meat well drained
1/2 cup grated Parmesan cheese
3 green onions finely chopped
1 tsp. Worcestershire sauce
6-8 drops Tabasco
1 tsp. garlic powder
2 tbsp. white wine or cooking sherry
approx 1/8 cup breadcrumbs for sprinkling

Preheat oven to 425 degrees. Wash mushrooms and remove stems (reserve 1/2 of the mushroom stems). Place mushrooms cap side up on a baking rack and make sure they are thoroughly dry before filling. Once dry place mushrooms cap side down in a glass baking dish.
Finely chop the reserved mushroom stems and add to large mixing bowl with remaining ingredients except bread crumbs. Mix on low setting until ingredients are well blended.
Put mixture in pastry bag or quart size ziploc bag with a very small corner snipped off. Pipe filling into mushrooms.

Sprinkle tops with bread crumbs.
Bake for 20-25 minutes or until bread crumbs turn brown. Makes 15-18 stuffed mushrooms.

1 comment:

  1. This recipe looks delicious! I have a similar recipe using bacon & we love it. Its also a great dish for low-carbing. I use a mellon baller to hollow out a bigger hole for more filling. Thank you for your recipe.

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