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Seafood-Stuffed Mushrooms

Total Time

Prep: 20 min. Bake: 20 min.

Makes

3 dozen

Ever since I found this recipe in a magazine years ago, these seafood-stuffed morsels have been making my family and friends merry every Christmas.

Ingredients

  • 36 large fresh mushrooms (about 3 pounds)
  • 1/2 cup butter, divided
  • 1-1/2 cups finely chopped onions
  • 3 cans (6 ounces each) crabmeat, drained, flaked and cartilage removed
  • 3 tablespoons lemon juice
  • 1/2 cup mayonnaise
  • 1/4 cup minced fresh parsley
  • 1 teaspoon Worcestershire sauce
  • 1/2 teaspoon salt
  • 1/4 teaspoon pepper
  • 1/4 cup grated Parmesan cheese

Directions

  1. Preheat oven to 350°. Remove stems from mushrooms; set caps aside. Finely chop stems. In a large skillet, melt 1/4 cup butter over medium heat. Add mushroom stems and onions; cook and stir until tender, 5-7 minutes.
  2. In a large bowl, combine crab and lemon juice. Add onion mixture, mayonnaise, parsley, Worcestershire sauce, salt and pepper; mix well. Spoon into mushroom caps; sprinkle with Parmesan cheese.
  3. Place in a greased 15x10x1-in. baking pan. Melt remaining 1/4 cup butter; drizzle over mushrooms. Bake, uncovered, until mushrooms are tender and filling is heated through, 20-25 minutes.

Nutrition Facts

1 stuffed mushroom: 61 calories, 5g fat (2g saturated fat), 13mg cholesterol, 104mg sodium, 2g carbohydrate (1g sugars, 0 fiber), 2g protein.

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