Crab stuffed mushrooms

By á-58

Ingredients

• 1 (8-ounce) block cream cheese, softened at room temperature
• 1 (5-ounce) can crab meat
• 1/2 red pepper, seeded, diced small
• 4 green onions, diced small
• 1/4 cup grated Parmesan cheese
• 1/2 teaspoon sea salt
• 1/4 teaspoon freshly ground black pepper
• 1/4 teaspoon cayenne pepper
• 4 cups mixed whole mushrooms (brown, cremini, baby bella, and/or white button), stems removed, lightly cleaned with a wet paper towel
• 1/4 cup minced fresh parsley, for garnish

Details

Servings 1
Preparation time 30mins
Cooking time 50mins

Preparation

Step 1

Preheat oven to 350°F.
In a large bowl, combine cream cheese, crab, red pepper, green onion, Parmesan, salt, black pepper, and cayenne pepper. Using a handheld mixer, beat until well-combined.
Transfer the filling into a small pastry bag fitted with a large round tip. Set aside.
Line a baking sheet with parchment paper.
Place the mushrooms bottom-side up on the baking sheet.
Pipe the crab filling into each mushroom.
Bake for 15 to 20 minutes or until the mushrooms are slightly soft.
Garnish each stuffed mushroom with minced fresh parsley.
Serve hot.