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Crab and Cream Cheese Stuffed Mushrooms

Featured in the Honolulu Star-Advertiser on December 12, 2012.

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Ingredients:

Crab and Cream Cheese Stuffed Mushrooms

  • 48 large fresh mushrooms, cleaned and stems removed
  • 1 (8 ounce) package cream cheese, softened
  • 3 garlic cloves peeled and minced
  • 2 green onions, minced
  • 1 pound imitation crab meat, shredded
  • Kosher salt and black pepper, to taste
  • 4 tablespoons butter, melted
  • 1/4 cup parmesan cheese, grated
  • 1/4 cup panko bread crumbs
  • 1/2 cup sweet chili sauce (can be found in the Asian section of the supermarket)

Directions:

  1. Preheat oven to 400°F.
  2. Place mushroom caps on foil-lined baking sheets; set aside.
  3. In a large bowl combine cream cheese, garlic, green onions, crab, salt and pepper until everything is incorporated.
  4. Fill each cap with crab and cream cheese mixture.
  5. Combine butter, parmesan cheese and bread crumbs in a small bowl and sprinkle generously onto each mushroom.
  6. Bake for 14-16 minutes or until mushrooms are tender and lightly browned.
  7. Serve with immediately with chili sauce on the side for dipping.

Makes 24 servings.

Approximate Nutrient Analysis per Mushroom:(not including salt to taste)
100 calories, 6 g fat, 3 g saturated fat, 20 mg cholesterol, 300 mg sodium, 8 g carbohydrate, 1 g fiber, 5 g sugar, 4 g protein

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