Crab Stuffed Mushrooms
a delicious stuffed mushroom recipe with crab and delicious seasonings, a great appetizer, or vegetarian main dish, serve hot or cold.
Servings: 5 servings
Ingredients
- 5 2 -1/2" portabella mushrooms (or similar, you'll need fewer larger or a few more smaller mushrooms)
- 6 oz crab imitation crab (canned crab will also work in this recipe)
- 1 cup shredded mozzarella cheese
- 1/4 cup mayo
- 2 tablespoons red onion diced
- 2 green onions sliced
- 3/4 teaspoon old bay seasoning
- 1/2 teaspoon dill dry or fresh
- pinch of salt and pepper
lemon (add a squeeze lemon juice to the filling or on top of the cooked mushrooms)
Instructions
- Preheat oven to 400°
- Clean off mushrooms, I rinse mine and dry them with paper towels. Alternatively, you can wipe them clean with a damp paper towel.
- Remove the stems of the mushrooms. (you can scrape the underside of the mushrooms smooth, but I just leave them alone), you can chop the stems to add them to the filling or leave them out, I opted to leave them out and have more crab in the filling.
- Remove the crab from the package, chop the crab so when you bite into the mushroom the filling doesn't come out, dice it into 1/4-1/2" pieces.
- In a medium bowl, mix the crab, cheese, mayo, red onion and green onion, along with old bay, dill, salt, and pepper.
- Place the mushroom on a foil-lined baking sheet (for easy clean up) cap side down. (upside down)
- Fill each mushroom with 3 tablespoons of the filling, press it down a bit so it doesn't fall off.
- Bake at 400° for 15 minutes or until mushrooms are softened and filling is heated through.
- The tops will get golden and crispy.
- Serve with lemon squeezed on top (or add some lemon juice to the filling)