Crab Stuffed Mushrooms
These easy Crab Stuffed Mushrooms are rich, cheesy, and downright irresistible.Ready for the oven in just 15 minutes, this mushroom appetizer recipe is bubbling over with Italian flavor.I could eat Crab Stuffed Mushroom filling the way other people eat raw cookie dough: cold, unbaked, and by the spoonful.
But once that easy, cheesy filling is baked to golden, bubbly perfection in a mushroom cap? It’s game over.Speaking of games, this easy appetizer recipe is ideal as part of your tailgate spread or holiday buffet.They’re easy enough for a weeknight (prep time is a mere 15 minutes!) yet elegant enough for a special occasion.
I hate to play favorites but Crab Stuffed Mushrooms rank among my personal top 10 Culinary Hill recipes ever.Bet you can’t eat just one! Table of ContentsRecipe ingredientsIngredient notesStep by step instructionsRecipe tips and variationsRecipe FAQsCrab Stuffed Mushrooms RecipeRecipe ingredients At a Glance: Here is a quick snapshot of what ingredients are in this recipe.Please see the recipe card below for specific quantities.
Ingredient notes Cream cheese: You’ll need 4 ounces, or half of a “brick,” for this recipe.Put the rest to delicious use in a half batch of Cream Cheese with Pepper Jelly, Cream Cheese Frosting, or Cream Cheese Wontons.Italian Seasoning: From a store-bought spice blend, or to make your own Italian Seasoning, in a small bowl, combine 2 tablespoons of dried basil, 2 tablespoons of dried oregan
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Publisher: Culinary Hill