Wednesday, 20 April 2011

Stuffed Mushrooms

This is one of my favorite appetizers that my Mom makes (and now I also make them.. obviously!). Gooey melted cheese and crab meat... mmm mmm mmm

These are really easy to throw together and are always a crowd pleaser that tend to disappear very quickly.

Approx. 32 medium sized mushroom caps
1 tin of crab meat
1 to 1 1/2 cups mozza cheese (shredded)
1/4 cup parmesan cheese
1/4 small onion (diced)
1 8 oz. stick of light cream cheese

Soften the cream cheese a little bit (I pop it into the microwave for about 30 seconds or so), then beat together the cream cheese and crab meat until well mixed. Add the onion and mix that in as well.

Add the mozza cheese and parmesan, mix ingredients together well.

Preheat the oven to 350 F.

Lightly wash your mushrooms (don't soak them because they will absorb too much water - I've seen some cooks that have said to just wipe them, don't even wash them.. but I can't bring myself not to wash them because lets face it.. they can be a little dirty sometimes). Remove the stems and lay them out on a large baking sheet.

Using a tablepoon, spoon a generous amount of the crab/cheese mixture into the mushroom caps.

Pop into the oven for about 20 - 25 minutes (keep an eye on them and only cook them until they're starting to brown a bit on top). Take them out of the oven, let them cool for a couple minutes and serve them up!!



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