Crab Stuffed Mushrooms II

20 Reviews

Prep: 20 min
Cook: 15 min
Ready In: 35 min

“The Dijon mustard adds a different twist to this delicious appetizer! Water chestnuts are optional, but add a nice texture to the smooth cream cheese and crab filling.” - by Kimber

Ingredients

1 pound large mushrooms
3 tablespoons butter
2 tablespoons finely chopped onion
1 (3 ounce) package cream cheese, softened
2 tablespoons prepared Dijon-style mustard
6 1/2 ounces crabmeat
1/4 cup chopped water chestnuts
2 tablespoons chopped pimento peppers
4 tablespoons grated Parmesan cheese

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Metric US

Original recipe yields 20 servings

Directions

Preheat oven to 400 degrees F (200 degrees C).
Remove stems from the mushrooms, retaining the caps. Chop the stems. In a medium saucepan, melt the butter. Brush the mushroom caps with melted butter.
In the remaining butter, cook and stir the chopped mushroom stems and onions until tender. Gradually mix the cream cheese and mustard into the saucepan. Continue stirring until smooth. Stir in the crabmeat, water chestnuts and pimentos. Heat until warm.
Stuff the mushroom caps with the crabmeat mixture. Sprinkle the stuffed caps with Parmesan cheese. In a shallow pan, bake the caps at 400 degrees for 10 to 15 minutes or until hot.

Nutrition

Amount Per Serving (20 total)

Calories
52 cal
3%

Fat
3.7 g
6%

Carbs
1.6 g
< 1%

Based on a 2,000 calorie diet

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Reviews (20)

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JLAVERY813

Mar. 11, 2003

"These are great appetizers. I ommitted the pimento and the water chestnuts, adding a bit more parmesan...." See more"

roncoop

Feb. 4, 2007

"I used about 1/2 cup green onions no pimentos or water chestnuts. I put a litle parm cheese in the crab mix while cooking it plus a healthy amount of garlic and onion powders. I also used some sesam..." See moree oil in the bottom of the baking dish along with several pats of butter. Had to drain it after about 35 minutes in the oven at 325 covered, finished it off for 10 minutes under the broiler at 400 to give it some brown. I loved these! This recipe was a great place to start for me. Careful with the dijon mustard though..."

SCHMARTGRL

Oct. 2, 2003

"These are FANTASTIC!!!! Even my boyfriend, who is terribly finicky, loved these. Also, you can put them together and refrigerate them until you are ready to bake them. WONDERFUL!..." See more"

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