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Crab Stuffed Mushrooms II
Crab Stuffed Mushrooms II
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Prep Time:
20 minutes
Cook Time:
15 minutes
Total Time:
35 minutes
Elevate your appetizer game with creamy crab filling spiked with tangy Dijon mustard. Opt for extra crunch with water chestnuts for a delightful texture contrast.
Ingredients:
  • 1 pound large mushrooms
  • 3 tablespoons butter
  • 2 tablespoons finely chopped onion
  • 1 (3 ounce) package cream cheese, softened
  • 2 tablespoons prepared Dijon-style mustard
  • 6.5 ounces crabmeat
  • 0.25 cup chopped water chestnuts
  • 2 tablespoons chopped pimento peppers
  • 4 tablespoons grated Parmesan cheese
Instructions:
  • Preheat your oven to a toasty 400 degrees F (200 degrees C).
  • Prepare the mushrooms by removing the stems while keeping the caps intact. Chop the stems finely. Melt the butter in a saucepan and generously brush the mushroom caps with the melted butter.
  • Cook the chopped mushroom stems and onions in the remaining butter until tender. Gradually combine the cream cheese and mustard, stirring until smooth. Add the crabmeat, water chestnuts, and pimentos and heat until warm.
  • Fill the mushroom caps with the flavorful crabmeat mixture, top with a generous sprinkle of Parmesan cheese, then bake in a shallow pan at 400 degrees for 10 to 15 minutes until heated through.

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