Crab stuffed mushrooms with a little extra attitude!
Original recipe makes 18 stuffed mushrooms
Ingredients
2 cloves garlic, minced
1 tablespoon butter
1 teaspoon chili powder
1 cup grated Parmesan cheese
1/3 cup mayonnaise
1/4 cup Italian-style seasoned bread crumbs
salt and pepper to taste
2 (6 ounce) cans crabmeat, drained and flaked
18 large fresh mushrooms, stems removed
1/4 cup cooking sherry
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PREP
20 mins
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COOK
15 mins
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READY IN
45 mins
Directions
- Preheat oven to 350 degrees F (175 degrees C).
- In a medium saucepan over medium heat, cook and stir the garlic in the butter until tender.
- In a medium bowl, mix garlic and butter, chili powder, 3/4 cup Parmesan cheese, mayonnaise, Italian-style breadcrumbs, salt and pepper. Increase the amount of mayonnaise, if desired. Fold in the crabmeat.
- Stuff mushroom caps generously with the mixture from the bowl.
- Pour cooking sherry in a large baking dish. Arrange stuffed mushroom caps, stuffing side up, in the baking dish. Top with remaining Parmesan cheese. Bake 10 minutes in the preheated oven.
- Raise oven temperature to broil. Continue cooking mushrooms 3 to 5 minutes, or until stuffing is bubbly and lightly browned. Allow to cool slightly before serving.
Nutrition
Calories: 277 kcal
Carbohydrates: 8.8 g
Cholesterol: 74 mg
Fat: 17.5 g
Fiber: 1 g
Protein: 20.9 g
Sodium: 663 mg