How To Make Stuffed Mushroom Caps With Crabmeat

cream cheese

🥗Healthier: Greek yogurt

💰Cheaper: ricotta cheese

Greek yogurt reduces calories while maintaining creaminess

parmesan cheese

🥗Healthier: nutritional yeast

💰Cheaper: grated mozzarella

Nutritional yeast adds a cheesy flavor with fewer calories.

Remove the stem from 1/2 pound of mushrooms using a melon baller.

Chop the mushroom stems into small pieces.

Finely chop 1/4 cup of bell pepper, 1/4 cup of celery, and 1/4 cup of onions.

Add 1/2 tablespoon of oil into a medium hot skillet.

Add the onions, bell peppers, celery, and mushroom stems to the skillet.

Sauté while stirring for about 5-6 minutes, until the vegetables are soft.

In a large mixing bowl, whisk one egg.

Pour in the sautéed ingredients and mix well.

Add 4 ounces of drained canned crabmeat to the bowl.

Add 1/2 cup of softened cream cheese to the bowl.

Add 1/2 cup of shredded cheddar cheese to the bowl.

Add 1/4 cup of bread crumbs to the bowl.

Add 1/4 teaspoon garlic powder to the bowl.

Add 1/2 teaspoon Old Bay seasoning to the bowl.

Add 1 tablespoon Worcestershire sauce to the bowl.

Add 1 teaspoon hot sauce to the bowl.

Add 1/4 teaspoon salt to the bowl.

Add 1/4 teaspoon black pepper to the bowl.

Mix all the ingredients really well.

Take out an oven safe baking dish and place the mushroom caps with the stem side up.

Add about 1 tablespoon of the mix to each mushroom cap.

Sprinkle 1/2 cup of shredded cheddar cheese on top of the stuffed mushrooms.

Garnish by sprinkling about 1 teaspoon of smoked paprika on top.

Bake in the oven at 350°F for about 25-30 minutes, or until the cheese is golden brown and the mushrooms have a dark hue.

Cooking Techniques

Equipment Needed

Spice Level:

Allergens