Crab Stuffed Mushrooms II

4.4

(36)

26 Reviews

5 Photos

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.

Submitted by Anonymous

Updated on October 18, 2021

5

Prep Time:

20 mins

Cook Time:

15 mins

Total Time:

35 mins

Servings:

20

Yield:

20 servings

Jump to Nutrition Facts

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 ½ ounces crabmeat
¼ cup chopped water chestnuts
2 tablespoons chopped pimento peppers
4 tablespoons grated Parmesan cheese

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.

Nutrition Facts (per serving)

52	Calories
4g	Fat
2g	Carbs
3g	Protein

Nutrition Facts
Servings Per Recipe 20
Calories 52
% Daily Value *
Total Fat 4g	5%
Saturated Fat 2g	11%
Cholesterol 18mg	6%
Sodium 110mg	5%
Total Carbohydrate 2g	1%
Dietary Fiber 0g	1%
Total Sugars 1g
Protein 3g	7%
Vitamin C 2mg	2%
Calcium 25mg	2%
Iron 0mg	2%
Potassium 119mg	3%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.

** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.

(-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.

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