The best of the earth and the ocean unite in these delectable crab-stuffed mushrooms! Featuring delicious crab meat, cream cheese, and mushrooms, these are great at a party or before a steak dinner. Make a batch of these outrageous appetizers and see for yourself!
Crab-Stuffed Mushrooms Recipe
Ingredients you will need:
- 30 button mushrooms
- Extra virgin olive oil spray
- 3 green onions, sliced
- 1 C. crab meat
- 1/4 C. cream cheese
- 1/4 C. ricotta cheese
- 2 T. chopped parsley
- 1/2 t. lemon juice
- 1 garlic clove, chopped
- 1/4 C. water chestnuts, chopped, optional
- Asiago cheese
In a bowl, combine green onions, crab meat, cream and ricotta cheeses, parsley, lemon juice, garlic, and, if desired, water chestnuts.
Remove the stems from each mushroom and coat with extra virgin olive oil spray. Place a spoonful of the mixture into each mushroom.
Grate Asiago cheese over the top of the mushrooms. Bake at 450° for 15 to 20 minutes.
Serve and enjoy!
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Stuffed Mushrooms Video Recipe
Start Video Transcript
Hi there! Jess in the Rada Kitchen, thanks for joining me. Today we are going to whip up some creamy crab and Asiago cheese stuffed mushrooms. Just a handful of ingredients and we can bake these off in the oven or pop them on the grill. We’re going to start by prepping some veggies.
So you want about 20 to 30 mushrooms depending on how many people you’re feeding. You can see that I’ve taken the stems out and set them aside. To this pan we’re going to spray our mushrooms with some extra virgin olive oil. And we’re going to make our filling. We’re going to start with out green onions. And I have 3 here. Now to add some crunch to our dish we are going to slice some water chestnuts. And I’m going to chop 1 clove. Now we’re going to chop a handful of Italian flat leaf parsley. To our filling we’re going to add 1 ½ cup of crab meat. To that ¼ cup cream cheese. And then ¼ cup ricotta cheese. Give it a stir.
Then we’re going to add a little lemon juice and salt and pepper. Now we’re going to go ahead and fill the mushrooms, just about 1 to 2 teaspoons of filling at a time. I like mine to be pretty heaping and full. So now we’re going to top them off with Asiago cheese, which is a really tangy, almost lemony parmesan. I’m going to give it a good, healthy dose. Into a 400 degree oven for 15 to 20 minutes.
As soon as the cheese turns golden brown on your mushrooms go ahead and pull them out of the oven. They are all ready to eat! Thanks so much for joining me today. Be sure to subscribe to our YouTube channel, and check out our website at RadaCutlery.com.
End of Video Transcript