Light Cheesy Crab Stuffed Mushrooms Recipes

LIGHT CHEESY CRAB STUFFED MUSHROOMS

Steps:

• Preheat oven to 375 degrees.
• Wipe mushrooms clean with a damp paper towel and then dry them. Place with the rounded sides down on a baking dish sprayed lightly with nonstick spray.
• Combine all other ingredients and stir until well mixed. Evenly distribute crab mixture among the mushroom caps.
• Place in the oven for 10 - 12 minutes, until hot.

SIMPLY THE BEST CRAB STUFFED MUSHROOMS

Steps:

• Preheat oven to 375°F.
• Melt butter in a medium skillet over medium heat and sauté onion and celery until soft. Add wine, seasonings, lemon juice and crabmeat; simmer about 3 minutes.
• Add cream and shredded cheese; cook until cheese melts. Add breadcrumbs and stir well.
• Spoon mixture into mushroom caps and top with slices of cheese.
• Bake 12-15 minutes or until cheese is lightly browned.

CRAB STUFFED MUSHROOMS

Steps:

• Spray a 9x12-inch glass baking dish with cooking spray.
• Use an additional baking dish if needed.
• Drizzle olive oil or butter in the bottom of the baking dish.
• Wipe mushrooms with a damp paper towel to clean.
• Remove stems, set aside caps and chop stems to add to filling.
• In a medium bowl, mix crabmeat, chopped mushroom stems, onion, dry mustard, 1 cup parmesan cheese, SOFT bread crumbs (fresh bread frozen and then shredded), parsley, red and black pepper, and garlic salt.
• Mix well and then stir in egg and mayonnaise.
• Use a small cookie scoop to mound filling onto each mushroom cap.
• Melt butter and mix in garlic salt and drizzle over the filled mushrooms.
• Mound a generous portion of the shredded parmesan cheese on top of each filled mushroom. Note: For softer, melted cheese, you may want to use mozzarella cheese or brick cheese for the topping.
• Bake for 20 to 25 minutes at 425°F.
• Best served hot.
• Can be prepared ahead, refrigerated and then baked just before serving (add 7-10 minutes additional baking time).