Spicy Crab Stuffed Mushrooms |
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Prep Time: 15 Minutes Cook Time: 30 Minutes |
Ready In: 45 Minutes Servings: 24 |
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These are simple to make and really good. I find that stuffed mushrooms with bread crumbs tend to be dry. These have no bread crumbs, therefore, they are very juicy and moist. They have a little kick to them. I did add a little more mayonnaise as I thought the mixture was a little dry. I also omitted using the radicchio. I used a large can of crab claws found in the refrigerator section. The recipe originally calls for 12 ounces of mushrooms but I found that I had alot of mixture left over. These can be made ahead of time and then pop them in the oven at the last minute. Ingredients:
1 lb lump crabmeat |
2 dozen large white mushrooms, cleaned and stems removed |
1 teaspoon garlic, minced |
1/2 cup jalapeno pepper, chopped |
1/4 lb monterey jack pepper cheese, grated |
1 teaspoon worcestershire sauce |
1 teaspoon hot sauce |
1/2 teaspoon salt |
1/2 cup mayonnaise |
2 ounces parmesan cheese, grated |
Directions:
1. Preheat the oven to 350 degrees.
2. Place mushroom caps on a baking sheet lined with parchment paper.
3. In a large bowl, mix together crabmeat, garlic, jalapenos, pepper jack cheese, Worcestershire sauce, hot sauce, salt, mayonnaise and Parmesan cheese.
4. Place a heaping tablespoon into the cap of each mushroom.
5. Bake the mushroom caps for 30 minutes.
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