Stuffed mushrooms
Crab stuffed mushrooms are very tasty snacks for parties – with only 2 grams of carbohydrates per serving. This dish can be done ahead and then refrigerated until it’s ready to be baked.
Ingredients
- Mushrooms – 18 large pieces, fresh
- Butter – 1/4 cup, divided
- Onions – 1 1/4 cups, finely chopped
- Crabmeat – 3 ounce cans, drained, flaked and cartilage removed
- Lemon juice – 1.5 tablespoons
- Cream cheese – 1/4 cup
- Parsley – 1/8 cup, minced, fresh
- Worcestershire sauce – 1/2 teaspoon
- Salt – 1/4 teaspoon
- Pepper – 1/8 teaspoon
- Parmesan cheese – 1/8 cup, grated
Directions
Preheat oven over 350 degrees Fahrenheit.
Take the mushrooms and wipe them clean with a clean, damp cloth. Twist the stems off. Set the caps aside for later use. Finely chop the mushroom stems.
Take a skillet and place it over medium high heat. Add 1/8 cup of butter and melt it over medium-high heat. Once the butter is melted, add the mushroom stems and sauté. Add the onion and cook until it turns tender and soft.
Take a medium-sized mixing bowl. Add the crab meat and lemon juice. Mix well, making sure that they blend in well together. Next, add the onion and sautéed mushroom stems mixture that you had prepared earlier. Mix well. Add cream cheese, minced parsley and Worcestershire sauce. Flavor the mix with salt and pepper. Mix well.
Grease the tray that you want to use for baking and put the mushrooms caps in. Pour the sautéed mushroom stems mixture. Sprinkle your stuffed mushroom caps with grated parmesan cheese. Drizzle remaining butter over the mushrooms. Bake for 20 to 25 minutes until golden brown. Serve hot!
Tips
This could be served as an appetizer. To bring more variation, add different kinds of mushrooms. You can double the ingredients to serve more people. Picture by kimberleykv.
