Thursday, June 30, 2011

Crab Cream Cheese Stuffed Mushrooms

Are you every looking for a quick appetizer to throw together that taste great and takes little effort?  Well, I know I always am!  I love to cook a main meal and sometimes when also having to put an appetizer together, I try to look for something that is fast, but still seems a little gourmet and of course tasty!  My crab cream cheese stuffed mushrooms are easy to throw together and your dinner guests will be wowed!


  • 12 medium to large mushrooms
  • 1 8 ounce package of cream cheese @ room temperature (light cream cheese works well too)
  • 1 can of fancy crab meat in water
  • 1 tablespoon of garlic powder
  • 3 tablespoons of Parmesan cheese (1 reserved)
  • Salt and pepper to taste
Putting it all Together:
Remove stems from mushrooms so that you are left with a little whole/cup in the center for the filling.  When washing the mushrooms use a dampened paper towel or clean kitchen towel and gently wipe down each one.

Line baking pan with foil and spray lightly with cooking spray or a little olive oil and set oven to 375 degrees Fahrenheit.  Empty cream cheese into mixing bowl.  Drain crab of all liquid and add to cream cheese along with, garlic powder, 2 tablespoons of grated Parmesan cheese, salt and pepper.  Mix ingredients together with fork until well blended.  Take a 1/2 tablespoon size worth of mixture and fill in each mushroom and set on cooking sheet.  Once you are done filling all the mushrooms, sprinkle remaining tablespoon of grated Parmesan evenly on the top of each one, pop them into the oven for 15 to 20 minutes, until golden brown and bubbling.  

This is a quick appetizer that takes about 10 to 15 minutes to assemble! 


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