Snow Crab Stuffed Mushrooms

Name: Snow Crab Stuffed Mushrooms
Prep time: 23 min
Cook time: 23 min
Total time: 23 min
Yield: 4
Cuisine: Global
Ingredients: 4 servings Freshly ground black pepper; 4 servings Freshly chopped chives, for topping; 237 milliliters cooked snow crab pieces; 113 grams cream cheese, softened; 2 green onions, plus more for topping, minced; 2 Tbsps olive oil; 177 milliliters shredded Parmesan; 4 servings Salt; 20 mediums button mushroom caps

You can never have too many hor d'oeuvre recipes, so give Snow Crab Stuffed Mushrooms a try. Watching your figure? This gluten free, primal, and pescatarian recipe has 267 calories, 12g of protein, and 22g of fat per serving. This recipe serves 4. A mixture of pepper, olive oil, green onions, and a handful of other ingredients are all it takes to make this recipe so scrumptious. To use up the cream cheese you could follow this main course with the Cream Cheese Dessert Wedges as a dessert. From preparation to the plate, this recipe takes approximately 23 minutes.

Instructions

Preheat oven to 350 degrees F.

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Oven

In a large mixing bowl toss the mushrooms in the olive oil and season with salt and pepper, to taste.

Ingredients you will need

Salt And Pepper

Mushrooms

Olive Oil

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Mixing Bowl

Lay the mushroom caps out on a rimmed baking sheet, stem side up.

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Mushrooms

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Baking Sheet

Bake in the oven for 10 minutes.

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Oven

Meanwhile, stir the crab, cream cheese, green onion and some salt and pepper together in a mixing bowl.

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Salt And Pepper

Cream Cheese

Green Onions

Crab

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Mixing Bowl

Preheat the broiler.

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Broiler

Divide the stuffing among the baked mushroom caps without filling them too tightly. Top each stuffed mushroom with some green onions, chives, shredded Parmesan and broil for 2 to 3 minutes until the cheese is bubbly and the stuffing is heated through.

Ingredients you will need

Green Onions

Mushrooms

Parmesan

Stuffing

Cheese

Chives

Equipment

Ingredients

Servings:

4servings

Freshly ground black pepper 4servings

Freshly chopped chives, for topping 237milliliters

cooked snow crab pieces 113grams

cream cheese, softened 2

green onions, plus more for topping, minced 2Tbsps

olive oil 177milliliters

shredded Parmesan 4servings

Salt 20mediums

button mushroom caps

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 Hanna Chardonnay with a 4.4 out of 5 star rating seems like a good match. It costs about 20 dollars per bottle.

Hanna Chardonnay

With a color of brilliant honey and golden straw, this wine brings aromas of grilled peach, pear pie, with caramel, plantain,Pineapple. On the palate, fresh slice apple with pie crust, caramel, pear pie, grilled peach, toast and banana.