Stuffed Mushrooms with Crabmeat
Submitted by Dottie
Buttery crab-stuffed mushrooms loaded with dill and sour cream, baked until golden. A crowd-pleasing appetizer ready in 30 minutes. Make them a day ahead!
YIELD
4 servingsPREP
15 minCOOK
15 minREADY
30 minThese tender mushroom caps come loaded with a rich filling of sweet crabmeat, tangy sour cream, and fresh dill that’ll have your guests circling back to the appetizer table all night.
The beauty here? You can prep and stuff them a full day ahead, then just brush with melted butter and pop them in the oven when company arrives.
Twelve caps, thirty minutes, zero stress. That’s the kind of appetizer math we love.
Pro Tips
- Squeeze every last drop of moisture from the thawed crabmeat. Soggy filling is the enemy of a crispy, golden cap.
- Use the back of a spoon to create a little extra room in each mushroom cap so you can really pack in that filling.
- For a richer bite, swap sour cream for cream cheese and add a sprinkle of Parmesan on top before baking.
Ingredients
Directions
- Crabmeat is to be thawed and squeezed dry.
Preheat oven to 350℉ (180℃).
Remove and finely chop mushroom stems.
In medium bowl, combine chopped mushroom stems, vegetable recipe soup mix, crabmeat, sour cream or plain yougurt, bread crumbs, dill, hot pepper sauce, and pepper.
Set aside.
On lightly greased baking sheet, arrange mushroom caps; stuff with crabmeat mixture, then brush with butter.
Bake 15 minutes or until tender.
Makes about 12 appetizers.
MAKE AHEAD DIRECTIONS; Mushrooms can be partially prepared up to 1 day ahead.
Simply prepare and stuff as above.
Cover and refrigerate. To serve, brush with butter then bake as above.
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