Seafood-Stuffed Mushrooms
TOTAL TIME: Prep: 20 min. Bake: 20 min.
YIELD: 3 dozen.
Ever since I found this recipe in a magazine years ago, these seafood-stuffed mushrooms have been making my family and friends merry every Christmas. —Harriet Stichter, Milford, Indiana
Ingredients
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36 large fresh mushrooms (about 3 pounds)
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1/2 cup butter, divided
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1-1/2 cups finely chopped onions
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3 cans (6 ounces each) crabmeat, drained, flaked and cartilage removed
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3 tablespoons lemon juice
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1/2 cup mayonnaise
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1/4 cup minced fresh parsley
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1 teaspoon Worcestershire sauce
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1/2 teaspoon salt
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1/4 teaspoon pepper
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1/4 cup grated Parmesan cheese
Directions
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1.
Preheat oven to 350°. Remove stems from mushrooms; set caps aside. Finely chop stems. In a large skillet, melt 1/4 cup butter over medium heat. Add mushroom stems and onions; cook and stir until tender, 5-7 minutes.
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2.
In a large bowl, combine crab and lemon juice. Add onion mixture, mayonnaise, parsley, Worcestershire sauce, salt and pepper; mix well. Spoon into mushroom caps; sprinkle with Parmesan cheese.
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3.
Place in a greased 15x10x1-in. baking pan. Melt remaining 1/4 cup butter; drizzle over mushrooms. Bake, uncovered, until mushrooms are tender and filling is heated through, 20-25 minutes. If desired, sprinkle with additional parsley.
Nutrition Facts
1 stuffed mushroom: 64 calories, 5g fat (2g saturated fat), 22mg cholesterol, 161mg sodium, 1g carbohydrate (0 sugars, 0 fiber), 3g protein.
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