Crab Stuffed Mushrooms

Name: Crab Stuffed Mushrooms
Prep time: 10 min
Cook time: 20 min
Total time: 30 min
Yield: 10 serving(s)
Ingredients: 1 (4 1/2 ounce) can imitation crabmeat; 1 tablespoon horseradish cream; 1/2 cup panko breadcrumbs; 2 tablespoons green onions, diced; 1 tablespoon red pepper flakes; 3 tablespoons water chestnuts, chopped fine; 1/4 cup dried mango; 2 tablespoons cilantro, chopped fine; nonstick cooking spray; 1 (12 ounce) package mushrooms (baby portabella)

Submitted by pamela t.

"This is an easy, crowd-pleasing appetizer. Beautiful presentation and the creamy crab and horseradish work well with the spicy red pepper and crunchy water chestnuts."

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Ready In:: 30mins
Ingredients:: 10
Serves:: 10

ingredients

1 (4 1/2 ounce) can imitation crabmeat
1 tablespoon horseradish cream
¹⁄₂ cup panko breadcrumbs
2 tablespoons green onions, diced
1 tablespoon red pepper flakes
3 tablespoons water chestnuts, chopped fine
¹⁄₄ cup dried mango
2 tablespoons cilantro, chopped fine
nonstick cooking spray
1 (12 ounce) package mushrooms (baby portabella)

directions

Clean off the mushrooms with a damp paper towel. Cut off stems and hollow out. Dry off.
Spray each mushroom with non-stick spray and put on cookie sheet.
In a bowl, mix crab, horseradish, green onions yogurt and panko .
Place dried mango in 1 C warm water to rehydrate; drain and chop finely. Add to crab mixture.
Spoon about 1 T into each mushroom. Bake at 350°F Bake until mushrooms are golden brown about 15-20 minutes. Sprinkle with red pepper flakes and cilantro.