Baked Crab-Stuffed Mushrooms
- Reviews 7
Ready In: 1 hr 25 mins
Yields: 40 appetizers
Ingredients
- 1 lb button mushroom
- 1 medium green pepper, very finely chopped
- 1 medium onion, very finely chopped
- 4 tablespoons butter
- 1 lb fresh crabmeat or 2 (6 ounce) cans crabmeat, drained
- 1 teaspoon italian seasoning
- 1⁄4 cup breadcrumbs
- 2⁄3 cup mayonnaise
- 4 tablespoons butter, melted
Directions
- Preheat oven to 350.
- Remove stems from mushrooms, place caps open end up in a 9 x 13 baking dish.
- Very finely chop mushroom stems.
- Sauté stems, green pepper and onion in 4 tablespoons butter until translucent (not browned), use more butter if needed.
- And seasoning and sauté for 1 more minute.
- Gently stir in crab, mayonnaise and breadcrumbs, over a low heat, bring to a slight boil for 1 minute.
- Scoop mixture into mushroom caps.
- Pour melted butter over caps.
- Bake for 25 minutes.
- Serve as is or with lemon wedges.
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