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 … Read more
Description These are a favorite in our family. Mushroom caps are stuffed with a rich crabmeat filling and baked. Ingredients 60 mushrooms 1 lemon, juiced 1 quart water ½ cup chopped onions ½ cup chopped celery 1 tablespoon sour cream ½ cup cream cheese, softened 2 tablespoons dry bread crumbs 1 teaspoon lemon juice ⅛ … Read more
Description Baked mushroom caps filled with a deliciously cheesy crabmeat mixture. Serve hot with lemon wedges. Ingredients 3 tablespoons butter, melted 24 fresh mushrooms 2 tablespoons butter 2 tablespoons minced green onions 1 teaspoon lemon juice 1 cup diced cooked crabmeat ½ cup soft bread crumbs 1 egg, beaten ½ teaspoon dried dill weed ¾ … Read more