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Ingredients
| white mushrooms: 60 whole mushrooms |
| lemons: 1 (juiced) |
| water: 1 qt |
| onions (chopped): 1/2 cup |
| celery (chopped): 1/2 cup |
| sour cream: 1 Tbl |
| cream cheese: 1/2 cup (softened) |
| bread crumbs: 2 Tbl |
| lemon juice: 1 tsp |
| garlic powder: 1/8 tsp |
| salt: 1/4 tsp |
| crab meat: 3/4 cup |
| paprika: 2 Tbl |
Crab Stuffed Mushrooms III
Credit: AllRecipes
User rating:
"These are a favorite in our family. Mushroom caps are stuffed with a rich crabmeat filling and baked."
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Prep Time
30 min -
Cook Time
10 min -
Servings
20 serving(s)
Tags
Directions
- Preheat oven to 350 degrees F (175 degrees C).
- Rinse the mushrooms. Remove and discard stems. Place mushroom caps in a large bowl. Cover with lemon juice.
- In a medium saucepan, boil the water. Pour the water over the mushroom caps. Drain after 1 minute and pat dry.
- Using a blender or food processor, thoroughly blend the onions, celery, sour cream, cream cheese, bread crumbs, lemon juice, garlic powder and salt. Transfer the mixture to a medium bowl and gently mix in the crabmeat by hand.
- Fill the mushroom caps with the blended mixture. Top each cap with a dash of paprika.
- Bake in the preheated oven 7 to 10 minutes, until lightly brown.