Stuffed Mushrooms Shaun's Way
"These are fabulous mushrooms. My cousin Shaun makes them every year for family Christmas. You can change out the crab meat for shrimp or escargots."
- Ready In:
- 1hr
- Ingredients:
- 8
- Yields:
-
24 Caps
- Serves:
- 4
ingredients
- 1 (170 g) can crabmeat
- 1 (250 g) package cream cheese
- 1 garlic clove
- 15 -24 fresh mushrooms (depends on size)
- 2 tablespoons lemon pepper
- 1 teaspoon salt
- 1⁄4 cup lemon juice
- 3⁄4 cup mozzarella cheese
directions
- Fry mushroom stems in ½ tbsp of butter , chopped garlic and 1 ½ tbsp of Lemon Pepper.
- Add cream cheese and crab meat with rest of the lemon pepper and lemon juice. Mix well.
- Stuff mushroom caps.
- Cover with grated mozzarella cheese.
- Bake at 375° until cheese melts.
- These are fabulous mushrooms. My cousin Shaun makes them every year for family Christmas. You can change out the crab meat for shrimp or escargots.
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Reviews
-
Nice, easy recipe. We enjoyed them. -
Loved these stuffed mushrooms! Had a large bag of good sized mushroom just perfect for the making of this recipe, a recipe that I had been wanting to make for quite some time. I made as directed and wouldn't change a thing. Thank you and thank your cousin Shaun for sharing this delicious appetiser.
RECIPE SUBMITTED BY
KennKonn
Canada
<p>I love to bake, I love to cook and I have a nasty cookbook/recipe fetish (looking at my mom's and grandma's collections Its genetic I think!!). I also collect Pillsbury Dough Boy things. I am very anal and competetive when it comes to my food...I like to entertain but find I over do it.<br /><br />I am married to my best friend, we have two kids and have been married?10 1/2 years. We are not fussy eaters except the hubby hates beets. I can live with that one thing. <br /><br />I grew up on a mixed ranch just east of the Sask/AB border south of Lloydminster. I grew up around horses and cattle. I love going home back to the animals and the farm. I spent a lot of my childhood with my grandma. She was a wonderful baker who went through the depression, I learned so much from her from her experiences. I love making her "heritage" recipes, brings my childhood back for my children and my brothers who enjoyed the treats. Her Blueberry muffin recipe is one of my absolute favorite. When I was still at home I was put in charge of meals at harvest time from the time I was old enough to use the stove. I loved coming home from school to make a big meal to haul out the field. All my friends when home to sit in front of the tv and I stood at the stove. <br /><br />I grew up in the local 4-H club, spent 10 years as a member. I am still a huge supporter of our club and very proud of its history. My mom and I organized a 50th Anniversay cookbook in 1997. It is probably my most used paper cookbook...zaar being my most used online of course. <br /><br />I love to can. I started with Aunt Lori's salsa a few years ago. I have expanded to jams, jellies, pickles,..whatever catches my eye at the time. I am a berry picker and love that fresh fruit to make the homemade jams and jellies. Being raised in Sask we have the opportunity to pick a variety of wild berries...Saskatoons, pincherries, chokecherries, strawberries, raspberries, blueberries, thorn apples, gooseberries,currents...we have picked them all. <br /><br />I will rarely post anything less than a 4 star review and most of the time just won't post a review until I have tried the recipe a second time. It could be my error. I don't count the dayhome kids opinion in my ratings because they like something one day and hate it the next <br /><br /><img src="http://i250.photobucket.com/albums/gg271/MrsTeny/Permanent%20Collection/PACSpring09Iwasadopted.jpg" alt="" /></p>
