Description
The creamy cheese wedged into the centers of these crab-stuffed mushrooms will send you to your knees, along with the buttery and garlic flavored filling.
Ingredients
Scale
- 14-oz. package gourment stuffing mushrooms, rinsed
- 4 tablespoons butter
- 2 cloves garlic, minced
- 1/4 cup flat-leaf parsley, chopped
- Salt and pepper
- 6-oz. package lump crab meat
- 1/4 cup Parmesan cheese
- 1/2 teaspoon cayenne pepper (optional)
- 4 oz. Castello Creamy Havarti cheese
Instructions
- Preheat oven to 375 degrees F. Using a sharp knife, cut out the stems from the mushrooms leaving a hole in the center of the mushroom (chop the stems after they have been removed). Place mushroom caps on a baking sheet that is coated with cooking spray.
- Melt the butter in a skillet over medium heat. Add chopped mushroom stems, garlic, parsley, salt and pepper. Cook for 3 to 4 minutes, or until mushrooms are soft and garlic is fragrant. Add mixture to a medium bowl, along with crab meat, Parmesan cheese and cayenne pepper (if using). Mix well and set aside.
- Cut the cheese into 1/2-inch cubes and place a cube inside each mushroom cap. Top the mushrooms with the crab mixture, dividing evenly. Top with extra Parmesan cheese, if desired, and bake in the preheated oven for 20 to 25 minutes or until cooked through.
- Category: Appetizer