One of my wife’s favorite appetizers is crab stuffed mushrooms, and with reason–they are absolutely amazing! In the past, we have only had them when we are out at restaurants where they are very pricey, but are so worth it. This last week for Thanksgiving, I decided try to make them on my own. After looking over a few recipes and throwing in a few ingredients that sounded good to me, I came up with a recipe that is out of this world. That’s what I’m here to share with you today. Not only was it delicious, it wasn’t swimming in butter or oil like the restaurant dishes usually are, so it’s healthier than what you’d get eating out.
Start by wiping the mushrooms clean with a slightly moist paper towel and removing the stems—they pull out easily. [Keep those stems, though. I sautéed the stems in some garlic butter for a nice little appetizer. Such a delicious little treat.] Once the stems are removed, place the mushrooms on a baking sheet and set aside. In a large mixing bowl, add the crab meat, cream cheese, mayonnaise, minced garlic, bread crumbs, Worcestershire sauce, shredded mozzarella cheese, shredded Parmesan cheese, salt ,and pepper, and mix it until it’s thoroughly combined. Next, melt some butter and mix in garlic powder and garlic salt. Brush the inside of the mushrooms with the butter and place a scoop of the filling into each one. Bake them at 375 degrees for 15-20 minutes until the tops are golden brown. I start checking on them after about 10 minutes just to make sure they don’t get too brown on top. The flavor of these stuffed mushrooms is incredible! Enjoy!
