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Total Time
45mins
Prep 15 mins
Cook 30 mins

I found this recipe on another website but it is an Emeril Lagasse recipe. These are simple to make and really good. I find that stuffed mushrooms with bread crumbs tend to be dry. These have no bread crumbs, therefore, they are very juicy and moist. They have a little kick to them. I did add a little more mayonnaise as I thought the mixture was a little dry. I also omitted using the radicchio. I used a large can of crab claws found in the refrigerator section. The recipe originally calls for 12 ounces of mushrooms but I found that I had alot of mixture left over. These can be made ahead of time and then pop them in the oven at the last minute.

Ingredients Nutrition

Directions

  1. Preheat the oven to 350 degrees.
  2. Place mushroom caps on a baking sheet lined with parchment paper.
  3. In a large bowl, mix together crabmeat, garlic, jalapenos, pepper jack cheese, Worcestershire sauce, hot sauce, salt, mayonnaise and Parmesan cheese.
  4. Place a heaping tablespoon into the cap of each mushroom.
  5. Bake the mushroom caps for 30 minutes.