Super 'Shrooms

Super 'Shrooms
Super 'Shrooms
This recipe comes from my brother, Chris, a high-school athletic coach. If you think stuffed mushrooms sound too foofy for Super Bowl Sunday, I refer you to "Little" Brother. He tells me they are winners every time. There's plenty of room for play in the recipe. The only firm rule: Use more crab than cream cheese.
  • Preparing Time: -
  • Total Time: -
  • Served Person: Makes 24 stuffed mushrooms
Cheese Mushroom Shellfish Appetizer Bake Super Bowl Winter Sugar Conscious Kidney Friendly Pescatarian Wheat/Gluten-Free Peanut Free Tree Nut Free Soy Free
  • salt to taste
  • 24 large white mushrooms
  • tabasco to taste
  • 1 teaspoon mayonnaise

Preparation Preheat the oven to 350°F. Remove stems from the mushrooms. Wipe the caps clean. Arrange the caps, upside down, in single layer in a baking dish, preferably glass. Rinse and finely chop the stems. In a mixing bowl, combine chopped stems with crab, onions, cream cheese, mayonnaise, and Tabasco. Add a little celery or garlic if desired. Salt to taste. Fill each mushroom cap with some of the mixture. Add enough water to cover the bottom of the baking dish. Sprinkle each cap with Parmesan cheese. Bake for 15 to 20 minutes, or until they are hot through and the cheese has browned. Super Bowl Family Affairs by Lisa Chernick

Preparation Preheat the oven to 350°F. Remove stems from the mushrooms. Wipe the caps clean. Arrange the caps, upside down, in single layer in a baking dish, preferably glass. Rinse and finely chop the stems. In a mixing bowl, combine chopped stems with crab, onions, cream cheese, mayonnaise, and Tabasco. Add a little celery or garlic if desired. Salt to taste. Fill each mushroom cap with some of the mixture. Add enough water to cover the bottom of the baking dish. Sprinkle each cap with Parmesan cheese. Bake for 15 to 20 minutes, or until they are hot through and the cheese has browned. Super Bowl Family Affairs by Lisa Chernick