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Prep Time: 15 Minutes Cook Time: 15 Minutes |
Ready In: 30 Minutes Servings: 24 |
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Easy and always a crowd pleaser. This dish when served at party or as part of a romantic dinner is always a hit. Ingredients:
12 -24 large baby portabella mushrooms or 12 -24 large button mushrooms |
1 lb cream cheese |
1 lb shelled cooked crabmeat (not canned) or 1 lb imitation crabmeat |
1 cup butter |
2 tablespoons old bay seasoning |
Directions:
1. When Making this dish I always use imitation crab meat, it is cheaper and in this dish not noticeable. (Update: I have since found out that not all imitation crab is equal. The imitation crab I get comes from the seafood counter and looks like shelled crab legs.).
2. Wash and remove stems of mushrooms, leaving a little dish in the mushroom where the stem used to be.
3. In a bowl mix equal parts crab to cream cheese. Season with Old Bay Seasoning.
4. Stop eating the filling!
5. Spoon generous amounts of filling into the mushroom caps.
6. Stop eating the mushrooms!
7. In a muffin tin, spoon a generous amount of butter into each cup.
8. Heat tin in oven until butter is melted.
9. Place stuffed mushroom caps into each muffing tin stuffing side up.
10. Bake approx 15 - 20 minutes until mushroom caps appear cooked.
11. Set oven to broil and just brown the tops a bit, careful not to melt the cream cheese into molten lava.
12. Remove stuffed mushrooms and place on plates, careful not to bring to much butter with them.
13. Be careful they are hot. Serve after a few minutes cooling time.
14. What to do with the excess stuffing? Well it is excellent in an omelet! Also makes nice tea sandwiches.
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