Stuffed Mushrooms Recipe

This Stuffed Mushrooms recipe is filled crab meat(imitation crab meat for budget friendly), Mozzarella and Parmesan cheeses and topped with garlic butter. Making Stuffed Mushrooms a day ahead improves the flavor. This Stuffed Mushrooms recipe makes a large batch since there was never enough and is often requested for our family getogethers. The recipe can be cut in half.

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24 large mushrooms
1 cup finely minced imitation crab meat
2 tsp lemon juice
½ cup butter (1 stick)
1 cup Italian bread crumbs
2 green onions, minced
2 clove minced garlic
1 tbls fresh parsley
2 eggs
½ cup Mozzarella, finely shredded
½ cup Parmesan

Wash mushrooms and remove stems (save stems for soup or gravy). Pat dry and set in glass 11x15 baking dish. Melt ½ of stick butter and set aside other half for the moment. In a bowl mix well the crab, lemon juice, melted butter, bread crumbs, finely cut parsley, onions, 1 clove minced garlic, eggs and 1/3 cup of each of the cheeses (remaining cheese will be topping). Melt other half stick of butter and mix in other clove of minced garlic and set aside to blend flavors. Mound the stuffing mixture in each mushroom cavity. Spoon a small amount of the garlic butter over each stuffed mushroom until all is used, then sprinkle on reserved Mozzarella and Parmesan. Bake at 350 for about 30 to 35 minutes or until lightly browned.

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Stuffed Mushrooms Recipe