Creamy crab and buttery crackers fill these mushrooms that are easy to make and fancy to eat!
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- Preheat the oven to 375° F.
- Line a square baking pan with aluminum foil and spray with nonstick cooking spray. Set aside.
- Carefully remove the stems from the mushrooms and discard or save for an alternative use.
|Calories50Calories from Fat25|
|% DAILY VALUE|
|Calories from Fat25|
|% DAILY VALUE|
* Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.
Nazanin Mehran 4 months ago
perfect! easy and delicious
Christian Perez 5 months ago
Excellent no modifications
B 7 months ago
Really delicious, although takes longer to cook than the recipe. The mix was watery. Possibly cooking the mushrooms before may prevent this. Also added bacon on top for a crunchy porky topper.
Trip R. 8 months ago
This is also a great base to build a crab cake from as well. Just adjust cracker content to your desired consistency and bake, then finish under the broiler.... It was a little salty with all that cream cheese and crackers. Next time I will go with half cream cheese and have mayo instead. You can finely dice the stems and add them to the stuffing to stretch the recipe if needed.
Andy Zophy 8 months ago
Amazing loved them as my wife did also
Gary Picard 9 months ago
awesome I love them and I will make them again for an apetitizer
Levi Branchaud 9 months ago
recommend cooking a little less, the stuffing kind of dried out but still very good
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