Basic Crab and Cream Cheese Stuffed Mushrooms
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NOTE: This recipe has not been checked or tested by The Canadian Living Test Kitchen.
Bake approx 15 - 20 minutes until mushroom caps appear cooked. Set oven to broil and just brown the tops a bit, careful not to melt the cream cheese into molten lava. Remove stuffed mushrooms and place on plates, careful not to bring to much butter with them. Be careful they are hot. Serve after a few minutes cooling time. What to do with the excess stuffing? Well it is excellent in an omelet! Also makes nice tea sandwiches.
Servings: 12
Ingredients:
-
12-24 large baby portabella mushrooms or button mushrooms
1 cup buter
1 pound cream cheese
2 tbsp old bay seasoning
1 pound shelled crabmeat or imitation crabmeat
Preparation:
Wash and remove stems of mushrooms, leaving a little dish in the mushroom where the stem used to be. In a bowl mix equal parts crab to cream cheese. Season with Old Bay Seasoning. Spoon generous amounts of filling into the mushroom caps. In a muffin tin, spoon a generous amount of butter into each cup. Heat tin in oven until butter is melted. Place stuffed mushroom caps into each muffing tin stuffing side up.
NOTE:
This recipe has not been checked or tested by The Canadian Living Test Kitchen.Tags:
Source
monica
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