Crabmeat-Stuffed Mushrooms

Name: Crabmeat-Stuffed Mushrooms
Prep time: 35 min
Cook time: 35 min
Total time: 35 min
Yield: 35
Cuisine: Global
Ingredients: 3 Tbsps fresh bread crumbs; 3 Tbsps butter or margarine, divided; 170 grams pkg. frozen crabmeat, thawed, drained and flaked; 85 grams PHILADELPHIA Cream Cheese, softened; 12 larges fresh mushrooms; 2 Tbsps sliced green onion

Crabmeat-Stuffed Mushrooms is a pescatarian hor d'oeuvre. This recipe makes 35 servings with 26 calories, 1g of protein, and 2g of fat each. This recipe covers 2% of your daily requirements of vitamins and minerals. Head to the store and pick up bread crumbs, butter, mushrooms, and a few other things to make it today. From preparation to the plate, this recipe takes roughly 35 minutes.

Instructions

Preheat oven to 350F.

Equipment you will use

Oven

Remove mushroom stems; chop enough stems to measure 1/3 cup. Cook and stir chopped stems and onion in 1 Tbsp. of the butter in medim skillet until tender. Stir in bread crumbs.

Ingredients you will need

Breadcrumbs

Mushrooms

Butter

Onion

Equipment you will use

Frying Pan

Add to cream cheese in medium bowl; mix until well blended. Gently stir in crabmeat.

Ingredients you will need

Cream Cheese

Crabmeat

Equipment you will use

Bowl

Melt remaining 2 Tbsp. butter; brush evenly onto mushroom caps. Fill caps with cream cheese mixture; place, filled sides up, in shallow baking dish.

Ingredients you will need

Cream Cheese

Mushrooms

Butter

Equipment you will use

Baking Pan

Bake 18 to 20 minutes or until heated through.

Equipment you will use

Oven

Equipment

Ingredients

Servings:

3Tbsps

fresh bread crumbs 3Tbsps

butter or margarine, divided 170grams

pkg. frozen crabmeat, thawed, drained and flaked 85grams

PHILADELPHIA Cream Cheese, softened 12larges

fresh mushrooms 2Tbsps

sliced green onion

Recommended wine: Chardonnay, Muscadet, Riesling

Shellfish works really well with Chardonnay, Muscadet, and Riesling. Buttery chardonnay is great for scallops, shrimp, crab, and lobster, while muscadet is a classic pick for mussels, oysters, and clams. If you've got some spice in your shellfish, a semi-dry riesling can balance out the heat. The Stonestreet Estate Chardonnay with a 4.1 out of 5 star rating seems like a good match. It costs about 36 dollars per bottle.