Crab Stuffed Mushrooms

Cream cheese and crabmeat give these stuffed mushrooms a creamy interior that is flavored with plenty of garlic and scallions. These easy hors d'oeuvre are a party staple.

Ingredients:

24 mushrooms cleaned
2 cups crab meat
2 tablespoons butter
6 green onions trimmed and finely chopped
3 cloves garlic peeled and minced
1 1/2 cups soft bread crumbs
3 ounces cream cheese softened
1/2 teaspoon salt
1/4 teaspoon ground black pepper

 

Directions:

Preheat oven to 350°F.

Remove mushroom stems and finely chop. Scrape out insides of mushroom caps and add to the stems.

In a small skillet over medium-low heat, melt butter and sauté green onion and garlic until onions are softened and garlic is fragrant, about 3 minutes. Add mushroom stems and cook for about 10 minutes or until most of the liquid is evaporated.

Stir in bread crumbs, crab, and cream cheese. Season with salt and pepper. Stir until mixture starts to form a ball, about 3 minutes. If too dry, add a bit more butter; if too moist, add more bread crumbs.

Spoon mixture into mushroom caps, place caps on a baking sheet with sides or in a shallow baking dish; bake 10 to 15 minutes or until mushrooms are hot and starting to soften.

Serve immediately.