Everyone loves a good stuffed mushroom. In fact, we'd venture to say it's one of the world's best party snacks along with the old standbys deviled eggs & pigs in a blanket. They're easy to make and reheat, perfectly bite-sized, and ridiculously delicious. Feel like mixing it up? We?ve got plenty of easy stuffed mushroom recipes to choose from. Don?t forget to rate and comment below!
This version is even more irresistible with the addition of sweet, tender crab, fresh green onions, and rich cream cheese. Saving room for the main course just got a little bit harder. Feel like mixing it up? We've got plenty of easy stuffed mushroom recipes to choose from. Don't forget to rate and comment below!
20 button mushrooms, cleaned and stems removed 8 oz. cream cheese, softened 1 c. shredded Monterey Jack, divided 1/2 c. freshly grated Parmesan 1 14-oz. can artichoke hearts, drained and finely chopped 2 cloves garlic, minced 12 oz. lump crab meat 2 green onions, sliced 2 tsp. Worcestershire sauce kosher salt Freshly ground black pepper Chopped parsley, for garnish
Preheat oven to 400. In a large bowl, combine cream cheese, Monterey Jack, Parmesan, artichoke hearts, garlic, crab, green onions and Worcestershire sauce. Season with salt and pepper and stir until fully combined. Stuff mushrooms with mixture and transfer to a small baking sheet. Bake until mushrooms are cooked and mixture is warmed through, 25 minutes. Boil if desired. Garnish with parsley and serve.
SHARE