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Wednesday, April 1, 2020

Crab Stuffed Mushrooms

Stuffed Mushrooms with Lumpmeat Crab
Servings: 10

Add a little heat to your weekend parties with just the right amount of spice in these fun and tasty bite-sized appetizers.

  • 1 cup lump meat crab
  • 8 ounces Alouette Cheese, garlic and herb
  • 1 tsp lemon juice
  • 1 tsp Worcestershire sauce
  • 1/4 tsp basil
  • 1/4 tsp garlic powder
  • 2 green onions, minced
  • 1/8 tsp lemon pepper
  • 24 large mushrooms
  • 1/2 cup Vermont Black Wax Cheddar cheese, grated
  • 2 tbsp freshly grated Reggiano Parmesan cheese

  1. Wash mushrooms well, remove stems, and set caps aside. Finely chop about 1/2 the mushroom stems.
  2. Mix cheese, crab, chopped stems, lemon juice, Worcestershire sauce, basil, garlic powder, onions, and lemon pepper. 
  3. Fill mushroom caps with the crab mixture and place in a large, lightly greased baking dish. Top with the grated Cheddar and Parmesan cheese 
  4. Bake at 450ºF for 15-20 minutes and serve warm.

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