Crab-Stuffed Mushrooms (Paula Deen) |
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Prep Time: 5 Minutes Cook Time: 20 Minutes |
Ready In: 25 Minutes Servings: 2 |
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Ingredients:
1 cup crabmeat |
1/2 cup cream cheese |
1/2 cup fresh parsley leaves, chopped |
1/2 cup green onions, chopped |
4 tablespoons parmesan |
house seasoning, recipe follows |
2 portobello mushroom caps, or 10 white mushrooms caps |
1/2 cup bread crumbs |
nonstick cooking spray |
Directions:
1. Preheat the oven to 375 degrees F.
2. Combine the crabmeat, cream cheese, parsley, green onions and Parmesan. Season with House Seasoning, to taste. Stuff the mushroom caps with the mixture and top with bread crumbs. Spray the tops with nonstick spray to help them brown. Transfer to the oven and bake for about 20 minutes, or until the filling is hot and melted.
3. House Seasoning:
4. 1 cup salt
5. 1/4 cup black pepper
6. 1/4 cup garlic powder
7. Mix ingredients together and store in an airtight container for up to 6 months.
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