Seafood-Stuffed Mushrooms Recipe

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Ever since I found this recipe in a magazine years ago, these seafood-stuffed morsels have been making my family and friends merry every Christmas.

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Seafood-Stuffed Mushrooms Recipe

Prep: 20 min. Bake: 20 min.

Yield: 36 Servings

20 20 40

Ingredients

36 large fresh mushrooms (about 3 pounds)
1/2 cup butter, divided
1-1/2 cups finely chopped onions
3 cans (6 ounces each) crabmeat, drained, flaked and cartilage removed
3 tablespoons lemon juice
1/2 cup Hellmann's® Real Mayonnaise

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1/4 cup minced fresh parsley
1 teaspoon Worcestershire sauce
1/2 teaspoon salt
1/4 teaspoon pepper
1/4 cup grated Parmesan cheese

Directions

Remove stems from mushrooms; set caps aside. Finely chop stems. In a skillet, melt 1/4 cup butter; saute stems and onions until tender.
In a bowl, combine crab and lemon juice. Add onion mixture, mayonnaise, parsley, Worcestershire sauce, salt and pepper; mix well. Stuff into mushroom caps; sprinkle with Parmesan cheese.
Place in a greased 15-in. x 10-in. x 1-in. baking pan. Melt remaining butter; drizzle over mushrooms. Bake, uncovered, at 350° for 20-25 minutes or until heated through. Serve warm. Yield: 3 dozen.

Nutritional Facts 1 serving (1 each) equals 61 calories, 5 g fat (2 g saturated fat), 13 mg cholesterol, 104 mg sodium, 2 g carbohydrate, trace fiber, 2 g protein.

Originally published as Crab-Stuffed Mushrooms in Country Woman Christmas Annual 2004, p32