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Gluten-Free Crab Stuffed Mushrooms
Gluten-Free Crab Stuffed Mushrooms
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Delight guests with Gluten-free Crab Stuffed Mushrooms, filled with cheese and jumbo lump crabmeat.
Ingredients:
  • 24 large mushroom caps
  • 1 pkg (8 oz) gluten-free cream cheese, softened
  • 1 teaspoon lemon juice
  • 2 teaspoons Old Bay Seasoning
  • 1/4 teaspoon salt
  • 1/2 teaspoon pepper
  • 1/4 teaspoon garlic powder
  • 1 1/2 teaspoons Worcestershire sauce
  • 2 scallions, minced
  • 1/2 cup gluten-free shredded sharp Cheddar cheese
  • 1 cup cooked gluten-free jumbo lump crabmeat
  • 2 tablespoons freshly grated Parmesan cheese
Instructions:
  • Preheat your oven to a toasty 400°F and generously grease a 13x9-inch baking dish.
  • Clean mushrooms by gently removing stems and wiping dirt off caps with a damp paper towel.
  • Arrange mushroom caps gill side up on baking dish for optimal presentation.
  • Combine cream cheese, fresh lemon juice, flavorful Old Bay seasoning, a pinch of salt and pepper, aromatic garlic powder, tangy Worcestershire sauce, crisp scallions, and savory Cheddar cheese in a spacious bowl.
  • Gently incorporate the crabmeat into the mixture.
  • Top each mushroom cap generously with the mixture.
  • Top each mushroom cap with a generous sprinkle of Parmesan cheese.
  • Bake for 15 to 20 minutes until warmed through, ensuring it's not too hot. Serve while still warm.

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