Prep time: 25 mins | Cook time: 20 mins | Total time: 45 mins | Servings: 8 | Yield: 24 mushrooms
You have to try this recipe soon! It’s not only easy to put together but is easily modifiable. If you like garlic, you can saute the onions with garlic before adding the stems of the mushroom. Some say they have added low-sodium bacon (crumbled) and some finely chopped red bell pepper. I have yet to try it, but I think it’s going to be amazing! Either way, I believe this recipe is worth it and a keeper! Delicious and super savoury Crab Stuffed Mushrooms for the win!
Ingredients
3 tbsp butter, melted
24 fresh mushrooms
2 tbsp butter
2 tbsp minced green onions
1 tsp lemon juice
1 c. diced cooked crabmeat
½ c. soft bread crumbs
1 Egg, beaten
½ tsp dried dill weed
¾ c. shredded Monterey Jack cheese, divided
¼ c. dry white wine
How to make Super Savory Crab Stuffed Mushrooms
Step 1: Prepare the oven. Preheat it to 400 degrees F or 200 degrees C. And using 3 tbsp butter, grease a 9 x 13-inch baking dish.
Step 2: Prep the mushrooms. Remove the stems and finely chop them, setting the caps aside.
Step 3: In a medium saucepan, melt 2 tbsp butter over medium heat. Once the butter has melted, add the chopped stems to the pan along with the green onions. Stir and cook for approximately 3 minutes until soft. Then, take the pan off the heat and stir the lemon juice, crab meat, soft bread crumbs, egg, dill weed, and 1/4 c. Monterey Jack cheese to the stems and onion mixture until everything is completely mixed.
Step 4: In the prepared pan, place the mushroom caps, stirring until they are completely coated with the butter. Then, arrange the caps cavity side up. Now, with the green onion and crabmeat mixture, generously stuff each cavity and top with the rest of the Monterey Jack cheese. Around the mushrooms, pour the wine.
Step 5: Place in the preheated oven and bake for about 15 to 20 minutes, uncovered, until the cheese has melted and lightly brown. Remove from the oven when done and serve the stuffed mushrooms warm. Enjoy!
Nutrition Facts:
Per Serving: 176 Calories | Protein 9.8g | Carbohydrates 7.3g | Fat 11.8g | Cholesterol 64.6mg | Sodium 233.3mg.
Ingredients
- 3 tbsp butter, melted
- 24 fresh mushrooms
- 2 tbsp butter
- 2 tbsp minced green onions
- 1 tsp lemon juice
- 1 c. diced cooked crabmeat
- ½ c. soft bread crumbs
- 1 Egg, beaten
- ½ tsp dried dill weed
- ¾ c. shredded Monterey Jack cheese, divided
- ¼ c. dry white wine
Instructions
Step 1: Prepare the oven. Preheat it to 400 degrees F or 200 degrees C. And using 3 tbsp butter, grease a 9 x 13-inch baking dish.
Step 2: Prep the mushrooms. Remove the stems and finely chop them, setting the caps aside.
Step 3: In a medium saucepan, melt 2 tbsp butter over medium heat. Once the butter has melted, add the chopped stems to the pan along with the green onions. Stir and cook for approximately 3 minutes until soft. Then, take the pan off the heat and stir the lemon juice, crab meat, soft bread crumbs, egg, dill weed, and 1/4 c. Monterey Jack cheese to the stems and onion mixture until everything is completely mixed.
Step 4: In the prepared pan, place the mushroom caps, stirring until they are completely coated with the butter. Then, arrange the caps cavity side up. Now, with the green onion and crabmeat mixture, generously stuff each cavity and top with the rest of the Monterey Jack cheese. Around the mushrooms, pour the wine.
Step 5: Place in the preheated oven and bake for about 15 to 20 minutes, uncovered, until the cheese has melted and lightly brown. Remove from the oven when done and serve the stuffed mushrooms warm. Enjoy!
