Surprise your guests with these Crabmeat-Stuffed Mushrooms! They'll love the succulent flavor of these cream cheese and crabmeat-stuffed mushrooms.
What You Need
Original recipe yields 6 servings
12 large fresh mushrooms
3 Tbsp. butter or margarine, divided
1 green onion, sliced
3 Tbsp. fresh bread crumbs
3 oz. PHILADELPHIA Cream Cheese, softened
1 pkg. (6 oz.) frozen crabmeat, thawed, drained and flaked
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Let's Make It
Heat oven to 350°F.
Remove mushroom stems; chop enough stems to measure 1/3 cup. Discard remaining stems. Place mushroom caps, rounded sides down, in single layer in shallow baking dish.
Melt 1 Tbsp. butter in medium skillet on medium heat. Add onions and chopped mushrooms; cook 3 to 5 min. or until mushrooms are tender, stirring frequently. Stir in bread crumbs. Spoon into medium bowl. Add cream cheese; mix well. Stir in crabmeat.
Melt remaining butter; brush onto mushroom caps. Fill with cream cheese mixture.
Bake 18 to 20 min. or until heated through.
How to Soften Cream Cheese
Place measured amount of cream cheese in small microwaveable bowl. Microwave on HIGH 10 sec. or until slightly softened.
Prepare using PHILADELPHIA Neufchatel Cheese.
Top with additional sliced green onions before serving.
Calories From Fat
% Daily Value*
Total Fat 11g
Saturated Fat 6g
Trans Fat 0g
Total Carbohydrates 3g
Dietary Fiber 0.563g
* Percent Daily Values are based on a 2,000 calorie diet.
* Nutrition information is estimated based on the ingredients and cooking instructions as described in each recipe and is intended to be used for informational purposes only. Please note that nutrition details may vary based on methods of preparation, origin and freshness of ingredients used.