Recipe by J Edin
"Incredibly easy and taste even better! There are never any left over!"
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1 (8 ounce) package
cream cheese, softened
1 (6 ounce) can
crab meat, drained
This is an excellent recipe. I added a little lemon juice, all the stems and 1/2 cup of parmeson cheese. With all the stems being used, you'll have some left over. It made a wonderful spread on slices of french bread. Just bake at 350 until crispy.
I also pre-cooked my mushroom caps so they would become waterlogged once stuffed. Place on cookie sheet with bap side up and brush with olive oil. Roast at 400 degrees for 6-7 min, or until they are golden and liquid begins to seep out. Place cap side up on papertowels and seal in airtight container until ready to use.
Pre-cooking does a wonderful job at keeping the mushrooms from becomming watery, gooey messes.
This is an easy recipe if you like things on the bland side. I made this twice, first time by the recipe and it was rather dry and tasteless. The second time I omitted the garlic salt and used fresh garlic and salt and pepper. Then a dash of parsley, about a Tbsp+ of mayo, 1/4 cup shredded parmesan, ALL of the mushroom stems minced up, and about 1 Tbsp lemon juice and with all the additions it increases the size of recipe so you need more mushrooms. Now the next time I make it I will try doing just what I said but will omit the parmesan and increase the crab. Nevertheless now its a great recipe!! thanks for the base you offered to start with but definately needs a kick.
I wanted a crab stuffed mushroom that was simple and easy, and this recipe fit the bill perfectly. I did make just a few additions though. Firstly, I used herb and garlic seasoned cream cheese and skipped the garlic salt. Secondly, because I used canned crab and I was concerned it might be "fishy", I added a teaspoon of lemon juice and a small amount of lemon zest. The lemon was the first thing everyone commented on and they all thought it really complemented the other ingredients.
Pretty good recipe, but lacking something. Filling needs more zip. I might try again adding Old Bay Seasoning or something instead of or in addition to garlic salt. Overall, easy to do and attractive, tasty results.
After reading the other reviews I modified the recipe and was very happy with the results. I used spinach/artichoke flavored cream cheese, 2 cans of crab, 1/2 c parmesan, lemon juice and zest, minced garlic, salt and pepper, and all the stems. I have a lot more filling than mushrooms but that's OK! I also put the filling into a Ziploc bag and cut off a corner to fill the mushrooms, this made it really easy. I baked them on a broiler pan since there were several comments about extra liquid and I hate soggy mushrooms. I also pre-cooked the mushrooms like one reviewer suggested. Turned out great and were a hit at the party!
I brushed the mushrooms with garlic spread and added 1 cup of shredded cheese (Italian mix) to the stuffing. I topped with italian bread crumbs and right before serving, more italian shredded cheese. These are the best stuffed mushroom we've ever had!
These were delicious! I doubled the recipe and there still weren't any left over.
Flavor was good, though not as flavorful as I'd hoped. I forgot the garlic salt, but sprinkled the top with a parmesan/bread crumb mixture. It made more stuffing than we had mushrooms for, so we had the rest on crackers. I think I prefer it as a spread than stuffing for mushrooms.
* Percent Daily Values are based on a 2,000 calorie diet.
Stuffed Mushrooms I
Serving Size: 1/9 of a recipe
Servings Per Recipe: 9
Amount Per Serving
Calories from Fat: 82
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