These little guys make an excellent appetizer or addition to any holiday meal, but best of all, they are super easy to make!
What You’ll Need
- 15 Large Mushrooms
- 1 Can Fresh Crab Meat (6.5 oz)
- 4 Scallions (white and green parts – minced)
- 8 oz. Cream Cheese
- 5 oz. Shredded Parmesan Cheese
- 1/2 Cup Milk
- 1 Lemon (Juiced)
- 1 Stick Butter – sliced
How to Cook
Preheat the oven to 400 degrees.
Remove stems from mushrooms by pinching off right at the base of the stem. Be careful not to break the mushroom cap. Set aside.
Combine the cream cheese, lemon juice and minced scallions. Stir vigorously (alternatively – pulse the mixture in a blender). Add milk as needed to soften the cream cheese. The mixture should not be ‘runny’ so do not add too much milk.
If your mixture becomes runny – simply add more cream cheese or some of the parmesan cheese to help thicken. Fold the crab meat into the mixture until well mixed. Salt and pepper to taste.
Butter the bottom of a rimmed baking pan. Place the mushroom caps on the pan and spoon the mixture into the mushroom caps. Slice the remaining butter into thin slices and place throughout the pan between the mushrooms. Sprinkle generously with parmesan cheese.
Place the pan in the oven for 20 minutes.
If you prefer shrimp over crab, simply replace the crab meat with roughly ground shrimp using the recipe above.
For a more robust flavor, use sausage instead of crab meat. Precook the sausage and add in the same manner as the crab meat. Replace the lemon juice in the above recipe with 1 tablespoon Worcestershire sauce.
If you want to add a little crunch – sprinkle the tops of the mushrooms with breadcrumbs before adding the parmesan cheese.