Total Time
30mins
Prep 15 mins
Cook 15 mins

To try...

Ingredients Nutrition

Directions

  1. Clean and remove stems from 24 large button mushrooms (about 2" across).
  2. Rub a bit of butter around the bottom of a casserole dish large enough to hold them (they will have some fluids run off.
  3. - so use something with edges).
  4. Preheat oven to 375~.
  5. Soften one cup of cream cheese in a large bowl (I defrost it for about 40 seconds in the microwave).
  6. Place the mushrooms top down in the casserole dish.
  7. Depending on the size of the shrimps, put about 3 in each mushroom cap - not too full, though!
  8. With a fork or a hand mixer, blend the sour cream and parmesan into the cream cheese.
  9. Blend in the drained crabmeat and spoon mixture onto the mushroom caps - dividing equally.
  10. Bake for about 15 minutes - or until lightly.
  11. browned on top.

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