Crab Stuffed Mushrooms II

The Dijon mustard adds a different twist to this delicious appetizer! Water chestnuts are optional, but add a nice texture to the smooth cream cheese and crab filling.

INGRIDIENT

DIRECTION

Step: 1

Preheat oven to 400 degrees F (200 degrees C).

Step: 2

Remove stems from the mushrooms, retaining the caps. Chop the stems. In a medium saucepan, melt the butter. Brush the mushroom caps with melted butter.

Step: 3

In the remaining butter, cook and stir the chopped mushroom stems and onions until tender. Gradually mix the cream cheese and mustard into the saucepan. Continue stirring until smooth. Stir in the crabmeat, water chestnuts and pimentos. Heat until warm.

Step: 4

Stuff the mushroom caps with the crabmeat mixture. Sprinkle the stuffed caps with Parmesan cheese. In a shallow pan, bake the caps at 400 degrees for 10 to 15 minutes or until hot.

NUTRITION FACT

Per Serving: 52 calories; protein 3.4g; carbohydrates 1.6g; fat 3.7g; cholesterol 18.3mg; sodium 109.8mg.

Great taste and easy , these appetizers work for any crowd or occasion . When throwing a Friendly gathering , big or few people , you can’t forget the appetizers . We’ve gathered of our best snacks recipes that are sure to impress your guests. From lips to spreads and everything in between, you’re must to find the perfect snacks for any gathering .

For your great party, be sure to make the Cranberry roll of balls . If you’re crunched for time, the speedy Classic Cheese Tray is your easy to do .

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