• Tommy Centola

Stuffed Mushrooms

Updated: Jan 4

This is one of my wife’s favorite appetizers. With crabs being in season, this is a great way to use crabmeat. Most people like to use lump crabmeat in every dish. While this adds to the eye appeal of a dish, you don’t get as much crab flavor than when you use claw meat. Claw meat is dark and stringy. However, it has the most crab flavor. It is the perfect crabmeat for stuffed mushrooms.

1 pound Button Mushrooms large

6 tablespoons Butter divided

Non-Stick Butter Spray

¼ cup Green Onions minced

¼ cup Red Bell Peppers minced

8 ounces Claw Crabmeat

1 cup Italian Bread Crumbs

½ teaspoon Creole Seasoning Blend

2 tablespoons Parmesan Cheese grated

Heat oven to 350 degrees. Wash and trim the end of the stem of the mushrooms. Pop the remaining stem out. Chop the stems and set aside. Spray an 8×8 inch baking pan with butter spray. Layer the mushrooms in the pan. Melt 2 tablespoons of the butter and brush over the mushrooms. Melt the remaining butter in a medium skillet. Add the reserved mushroom stems, green onions and red bell pepper, cooking them until they are tender. Combine the cooked ingredients with the crabmeat, breadcrumbs, garlic, and Creole seasoning. Fill each mushroom and sprinkle with Parmesan cheese. Bake for 15 to 20 minutes, until hot and mushroom caps are tender.

 Enjoy!!!

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