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Comida Kraft
Christine's Stuffed Mushroom Caps
Christine's Stuffed Mushroom Caps

Christine's Stuffed Mushroom Caps

45 Min(s)
What You Need
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1 serving
Original recipe yields 1 serving
1 pkg large fresh mushrooms
3/4 cup imitation crabmeat, thawed
1/2 cup bread crumbs
1 Tbsp olive oil
1 Tbsp melted butter
1 tsp Worcestershire Sauce
1/2 tsp dried sage or 2 leaves fresh sage, torn
Salt and pepper to taste
3 Tbsp parmesan cheese
1/4 onion, finely minced
1 clove garlic, finely minced
1 long scallion, finely chopped
1/4 cup fresh parsley, finely minced
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Let's Make It
Wipe the mushrooms with a clean, dry towel and cut off the stems. In a large bowl, mash the crabmeat with a fork. Add remaining ingredients and carefully mix with a spoon until combined.
Preheat oven to 350°F. Line a large baking sheet with foil. Spray foil with a non-stick vegetable oil spray. Using a teaspoon, fill each mushroom cap with the filling. Place each mushroom cap on the prepared baking sheet.
Bake stuffed mushrooms for 10 to 15 minutes or until the filling is nicely browned and heated through. Serve on a warm platter. Enjoy!
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