Crab Stuffed Mushrooms II

SUBMITTED BY: Kimber PHOTO BY: Amoy

"The Dijon mustard adds a different twist to this delicious appetizer! Water chestnuts are optional, but add a nice texture to the smooth cream cheese and crab filling."

PREP TIME	20 Min
COOK TIME	15 Min
READY IN	35 Min

SERVINGS & SCALING

Original recipe yield: 20 servings

USMETRIC

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INGREDIENTS

1 pound large mushrooms
3 tablespoons butter
2 tablespoons finely chopped onion
1 (3 ounce) package cream cheese, softened
2 tablespoons prepared Dijon-style mustard
6 1/2 ounces crabmeat
1/4 cup chopped water chestnuts
2 tablespoons chopped pimento peppers
4 tablespoons grated Parmesan cheese

READ REVIEWS (12)

DIRECTIONS

Preheat oven to 400 degrees F (200 degrees C).
Remove stems from the mushrooms, retaining the caps. Chop the stems. In a medium saucepan, melt the butter. Brush the mushroom caps with melted butter.
In the remaining butter, cook and stir the chopped mushroom stems and onions until tender. Gradually mix the cream cheese and mustard into the saucepan. Continue stirring until smooth. Stir in the crabmeat, water chestnuts and pimentos. Heat until warm.
Stuff the mushroom caps with the crabmeat mixture. Sprinkle the stuffed caps with Parmesan cheese. In a shallow pan, bake the caps at 400 degrees for 10 to 15 minutes or until hot.

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Reviewed on Oct. 2, 2003 by SCHMARTGRL

These are FANTASTIC!!!! Even my boyfriend, who is terribly finicky, loved these. Also, you can put them together and refrigerate them until you are ready to bake them. WONDERFUL!

6 users found this review helpful