Friday, January 1, 2010
Crab Stuffed Mushrooms
1 cup crab meat
1/2 cup cream cheese softened
1/2 cup italian parsley leaves, chopped
1/2 cup green onions, chopped
4 tablespoons grated parmesan cheese
Approx.15 mushroom caps (small/medium sized white)
3/4 cup fresh breadcrumbs
2 tbsp grated parmesan
nonstick cooking spray
1/4 tsp garlic powder
1/2 tsp salt
I recommend making the cream cheese mixture a day ahead. It lets all the flavors incorporate well.
Combine the crabmeat, cream cheese, parsley, green onions and Parmesan. Season with salt, garlic salt and pepper - season it to taste.
Preheat the oven to 375 degrees F.
combine breadcrumbs and 2 tbsp parmesan in a bowl.
Stuff the mushroom caps with teh mixture and top with bread crumbs. Drizzle the tops with olive oil. Place them either on a cookie sheet or in a glass casserole dish. Transfer to the oven and bake for about 20 minutes, or until the filling is hot and the tops crispy.