Crab Rangoon Stuffed Mushrooms
The perfect combination of creamy, savory filling and tender mushrooms for an irresistible appetizer!
Ingredients:
20 large white mushrooms, stems removed
8 oz cream cheese, softened
8 oz crab meat, drained and flaked use fresh, canned, or imitation crab
2 green onions, thinly sliced
1 teaspoon garlic powder
1 teaspoon Worcestershire sauce
1/4 cup grated Parmesan cheese
Directions:
Preheat the Oven:
Set your oven to 375F 190C and line a baking sheet with parchment paper or lightly grease it.
Prepare the Filling:
In a medium bowl, mix the softened cream cheese, crab meat, green onions, garlic powder, and Worcestershire sauce. Stir until the ingredients are well combined and the mixture is creamy.
Stuff the Mushrooms:
Spoon the prepared filling into each mushroom cap, mounding it slightly for a generous portion.
Add Parmesan:
Arrange the stuffed mushrooms on the prepared baking sheet. Sprinkle grated Parmesan cheese evenly over the top of each stuffed mushroom.
Bake:
Place the baking sheet in the preheated oven and bake for 2025 minutes, or until the mushrooms are tender and the filling is bubbly and golden brown on top.
Serve:
Remove from the oven and let the mushrooms cool slightly before serving. Enjoy them hot for the best flavor and texture!
Nutritional Information:
Prep Time: 15 minutes Cooking Time: 2025 minutes Total Time: 3540 minutes
Kcal: Approximately 90 kcal per mushroom varies slightly based on crab type and cheese amount
Servings: Makes 20 stuffed mushrooms