Make Bacon-Crab Mushroom Caps, a holiday appetizer that's sure to impress. Bacon and crab make a tasty pair in this cheesy mushroom starter. Serve Bacon-Crab Mushroom Caps at your holiday party!
What You Need
Original recipe yields 12 servings
1 can (6 oz.) crabmeat, drained, flaked
1/2 cup KRAFT Shredded Sharp Cheddar Cheese
1/2 cup KRAFT Real Mayo Mayonnaise
1/3 cup OSCAR MAYER Real Bacon Recipe Pieces
1-1/2 Tbsp. parsley flakes
36 medium mushroom caps
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Let's Make It
Heat oven to 350°F.
Mix all ingredients except mushroom caps.
Spoon evenly into mushroom caps. Place on baking sheet.
Bake 8 to 10 min. or until cheese is melted.
Omit mushroom caps. Prepare crabmeat mixture as directed. Use as a spread for your favorite crackers or as a flavorful filling for sandwiches or hollowed-out cherry tomatoes. Serve hot or cold! Makes 1-1/3 cups.
Substitute 1 pkg. (8 oz.) imitation crabmeat for the canned crabmeat.
Calories From Fat
% Daily Value*
Total Fat 9g
Saturated Fat 2g
Trans Fat 0g
Total Carbohydrates 2g
Dietary Fibers 0g
* Percent Daily Values are based on a 2,000 calorie diet.
12 servings, 3 stuffed mushroom caps each
* 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.