Crab Stuffed Mushrooms
Juicy mushrooms that are stuffed with a tender crab that is combined with cream cheese and miracle whip filling.
Ingredients
- 10 Mushrooms I used white mushrooms, however, you could use brown or portobello
- 4 Ounce Fresh Crab Meat
- ¼ Cup Green Onion Finely chopped
- 4 Ounce Cream Cheese Room tempature
- ¼ Cup Miracle Whip
- ¼ Cup Bread Crumbs
- ½ Cup Shredded Mozzarella Cheese
- 3 Mushroom Stems Finely Chopped
- 1 Teaspoon Cajun Seasoning
- 1 Teaspoon Italian Seasoning
Instructions
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Preheat Oven to 400 ℉
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Spray a baking dish with cooking spray and set aside.
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Clean the mushrooms off by running underwater and clean any dirt off the mushroom using your hand. With paper towel dry off the mushrooms as best as you can.
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Remove the stems from the mushroom caps, saving three for the ingredients. Scoop out the gills using a spoon. Set mushrooms aside.
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Dice 3 of the mushroom stems as well as the green onion into bite size pieces.
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I like to place the fresh crab meat into a colander and rinse with cold water to remove any of the juice and remove some of the strong seafood taste.
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In a mixing bowl add the fresh crab meat, green onion, room temperature cream cheese, miracle whip, bread crumbs, ¼ cup of the shredded mozzarella cheese, cajun seasoning, and Italian seasoning. Mix all ingredients together well.
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Fill the mushroom caps with the filling and place them into the prepared baking dish.
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With all the mushroom caps filled sprinkle the tops with the rest of the mozzarella cheese.
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Cover with foil and bake in the preheated oven for 25 minutes. Remove the foil and bake for another 5 minutes. Serve and enjoy