Description
The Dijon mustard adds a different twist to this delicious appetizer! Water chestnuts are optional, but add a nice texture to the smooth cream cheese and crab filling.
Ingredients
- 1 pound large mushrooms
- 3 tablespoons butter
- 2 tablespoons finely chopped onion
- 1 (3 ounce) package cream cheese, softened
- 2 tablespoons prepared Dijon-style mustard
- 6 ½ ounces crabmeat
- ¼ cup chopped water chestnuts
- 2 tablespoons chopped pimento peppers
- 4 tablespoons grated Parmesan cheese
Instructions
- Preheat oven to 400 degrees F (200 degrees C).
- Remove stems from the mushrooms
- retaining the caps. Chop the stems. In a medium saucepan
- melt the butter. Brush the mushroom caps with melted butter.
- In the remaining butter
- cook and stir the chopped mushroom stems and onions until tender. Gradually mix the cream cheese and mustard into the saucepan. Continue stirring until smooth. Stir in the crabmeat
- water chestnuts and pimentos. Heat until warm.
- Stuff the mushroom caps with the crabmeat mixture. Sprinkle the stuffed caps with Parmesan cheese. In a shallow pan
- bake the caps at 400 degrees for 10 to 15 minutes or until hot.
Prep Time: 20 mins
Cook Time: 15 mins
Total Time: 35 mins
Servings: 20