CRAB STUFFED MUSHROOMS
By joanmarie
Rate this recipe
4.3/5
(4 Votes)
Ingredients
- 1 medium tomato, seeded and diced
- 1/2 cup soft bread crumbs
- 2 tablespoons mayonnaise
- 1 tablespoon minced fresh parsley
- 1 garlic clove, minced
- 1/4 teaspoon salt
- Dash cayenne pepper
- 1 can (6 ounces) crabmeat, drained, flaked and cartilage removed
- 30 medium fresh mushrooms
- 1 tablespoon olive oil
- 1/4 cup shredded Parmesan cheese
Details
Servings 30
Preparation time 15mins
Cooking time 40mins
Preparation
Step 1
In a large bowl, combine the first seven ingredients. Fold in crabmeat; set aside.
Remove and discard mushroom stems. Brush inside of mushroom caps with oil. Spoon 1-2 teaspoons of crab mixture into each cap; sprinkle with Parmesan cheese.
Place in a 15-in. x 10-in. x 1-in. baking pan coated with cooking spray. Bake at 400° for 15-20 minutes or until mushrooms are tender and filling is lightly browned. Serve warm. Yield: 2-1/2 dozen.
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