Cram Stuffed Mushrooms

Kimber

"The Dijon mustard adds a different twist to this delicious appetizer!"
Saved
Save
I Made It Rate it Share Print
Added to shopping list. Go to shopping list.

Ingredients

servings
Serving size has been adjusted!
Original recipe yields 0 servings



May we suggest

ADVERTISEMENT

Directions

  1. Chop mushroom stems. Melt butter in med. size saucepan; brush outside of mushroom caps. Cook chopped stems with onion in remaining butter 'til tender. Add cream cheese and mustard, stirring until smooth. Stir in crab, water chestnuts and pimiento; fill mushroom caps. Sprinkle with cheese. Bake in shallow pan at 400 degrees for 10-15 mins. or 'til hot.

Reviews

Read all reviews 0

Other stories that may interest you