Cheese and Crab Stuffed Mushrooms

• Gluten free

• Seafood

  • 8 oz Lump crab meat, flaked

• Produce

  • 2 lb Baby portabello mushrooms, fresh
  • 1 tbsp Garlic
  • 4 Green onions

• Dairy

  • 1 (8 oz. package Cream cheese
  • 1 (4-ounce package Goat cheese
  • 1/4 cup Parmesan cheese

Found on housewifehowtos.com

Description

Ingredients

• 2 lbs. fresh baby portabello mushrooms
• 8 oz. lump crab meat, flaked
• 1 (8 oz.) package cream cheese, softened
• 1 (4-ounce) package goat cheese, softened
• ¼ cup freshly grated Parmesan cheese
• 4 green onions, finely minced
• 1 tbsp. garlic, finely minced

Directions

• Preheat oven to 375°F.
• Line a baking sheet with parchment paper.
• Remove stems from mushrooms. (Freeze them to make mushroom stock sometime.)
• In a bowl, combine crab meat, cheeses, onions, and garlic until well blended.
• Transfer crab and cheese mixture to a plastic resealable bag. Squeeze out air then snip off one corner. Use the bag to pipe the crab and cheese mixture into mushroom caps.
• Smooth the tops of the mushroom caps with a table knife.
• Place stuffed mushrooms on baking sheet and bake at 375°F for 15-20 minutes, until cheese is lightly browned and bubbling.
• Let cool 5 minutes before serving.

Nutrition