Stuffed Mushrooms with Crab and Cream Cheese

Oct

11th

Although Stuffed Mushrooms are one of my favorite appetizers to eat, I rarely have the pleasure. They are unlikely to show up on party menus (because so many people dislike mushrooms) and I don’t make them at home much since my husband Jim won’t eat them. Sometimes I will order them at a restaurant, but I tend to save my appetite for the main meal. However, when the stars align and my karma is boosted, my friend Sandy will make this Stuffed Mushrooms with Crab and Cream Cheese recipe. It’s always a joyous occasion. Her version is absolutely the best Stuffed Mushrooms recipe I’ve ever tasted, and I’m delighted to share it here.

The filling can be made in advance and refrigerated until you are ready to stuff the mushrooms. And, you may have some filling leftover. It is delicious on crackers or chunks of bread as a dip. The recipe calls for imitation crab meat, but you are welcome to add sophistication to your dish by using real lump crab meat. I show white button mushrooms in my photos here, but Sandy has always used baby Portobello mushrooms. I must admit, they are absolutely delicious.

Stuffed Mushrooms with Crab and Cream Cheese

Serves: 8

Ingredients:

• 4 oz. cream cheese, softened
• ½ c. sour cream
• 1 small clove garlic, minced
• 1 tsp. Italian seasoning
• ¼ tsp. salt
• 1/8 tsp. freshly ground black pepper
• 4 oz. imitation crab meat
• 2 scallions, green parts only, sliced
• ½ c. shredded mozzarella cheese
• 2 packages white button or baby Portobello mushrooms, stems removed

Directions:

Preheat oven to 350°F. Line a baking sheet with foil.

In a medium bowl, combine cream cheese, sour cream, garlic, Italian seasoning, salt, and pepper. Carefully fold in crab meat, scallions, and mozzarella cheese.

Divide filling evenly among mushroom caps. Place on the baking sheet 1” apart.

Bake 20 – 30 minutes or until filling is hot and bubbly.