Crab Stuffed Mushrooms
- Preparing Time: 30 minutes
- Total Time: 30 minutes
- Served Person: 24
- 1 egg beaten
- 1/2 cup melted butter
- 1/4 teaspoon garlic salt
- 1 teaspoon dry mustard
- 1/8 teaspoon black pepper
- 1/8 teaspoon ground red pepper
- 1/8 teaspoon garlic salt
- 3 tablespoons mayonnaise
- 1 cup shredded parmesan cheese
- 24 large white mushrooms
- 12 ounces flaked crabmeat
- 4 tablespoons finely chopped onions
- 2 teaspoons parsley chopped
- 2 cups shredded parmesan cheese
- 1/4 cup olive oil or 1/4 cup melted butter
- 1 cup soft breadcrumbs or 1/2 cup dry breadcrumbs
- Carbohydrate 1.44171627017807 g
- Cholesterol 61.1784544461667 mg
- Fat 19.003836623698 g
- Fiber 0.280635379819537 g
- Protein 7.62986306803021 g
- Saturated Fat 11.6049898017812 g
- Serving Size 1 1 mushroom (69g)
- Sodium 351.157869476742 mg
- Sugar 1.16108089035854 g
- Trans Fat 1.74100335726185 g
- Calories 204 calories
Spray a 9x12-inch glass baking dish with cooking spray. Use an additional baking dish if needed. Drizzle olive oil or butter in the bottom of the baking dish. Wipe mushrooms with a damp paper towel to clean. Remove stems, set aside caps and chop stems to add to filling. In a medium bowl, mix crabmeat, chopped mushroom stems, onion, dry mustard, 1 cup parmesan cheese, SOFT bread crumbs (fresh bread frozen and then shredded), parsley, red and black pepper, and garlic salt. Mix well and then stir in egg and mayonnaise. Use a small cookie scoop to mound filling onto each mushroom cap. Melt butter and mix in garlic salt and drizzle over the filled mushrooms. Mound a generous portion of the shredded parmesan cheese on top of each filled mushroom. Note: For softer, melted cheese, you may want to use mozzarella cheese or brick cheese for the topping. Bake for 20 to 25 minutes at 425degreesF. Best served hot. Can be prepared ahead, refrigerated and then baked just before serving (add 7-10 minutes additional baking time).
