Crab Stuffed Mushrooms with Dijon Mustard
- Ready In:
- 35mins
- Ingredients:
- 9
- Serves:
-
20
ingredients
- 1 lb fresh large mushroom
- 3 tablespoons butter
- 2 tablespoons finely chopped onions
- 1 (3 ounce) package cream cheese, softened
- 2 tablespoons prepared Dijon mustard
- 1 (6 1/2 ounce) can crabmeat
- 1⁄4 cup water chestnut (optional)
- 2 tablespoons chopped pimiento
- 4 tablespoons grated parmesan cheese
directions
- Preheat oven to 400 degrees F.
- Remove stems from mushrooms, retaining the caps.
- Chop stems.
- In med.
- saucepan, melt butter.
- Brush mushroom caps with melted butter.
- In remaining butter, saute chopped onion and mushroom stems until tender.
- Gradually add cream cheese and mustard into pan, stirring until smooth.
- Stir in crabmeat, water chestnuts, and pimiento.
- Heat until warm.
- Stuff mushroom caps with crabmeat mixture.
- Sprinkle the stuffed caps with parmesan cheese.
- In a shallow pan, bake caps at 400F for 10-15 minutes or until hot and bubbly.
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RECIPE SUBMITTED BY
papergoddess
Near Chicago, Il.
I hate to bake (almost as much as I hate to vacuum!), and I'll go to great lengths to avoid having to make cookies.