Crab and Artichoke Stuffed Mushrooms
35 mins
12 servings
Description
Savory crab and artichoke filling in a tender mushroom cap
Ingredients
- 1 can artichoke hearts
- 0.5 cup jumbo lump crab meat
- 2 cloves garlic
- 0.5 teaspoon Worcestershire sauce
- 1 tablespoon Dijon mustard
- 0.25 teaspoon paprika
- Salt and pepper
- 0.25 cup Parmesan cheese
- 0.25 cup mayonnaise
- 12 large mushroom caps
Instructions
- Step 1: Preheat oven to 375°F (190°C).
- Step 2: In a medium bowl, gently combine crab meat, artichoke hearts, garlic, Parmesan cheese, mayonnaise, Dijon mustard, Worcestershire sauce, paprika, salt, and pepper.
- Step 3: Stuff each mushroom cap with the crab and artichoke mixture, dividing it evenly among the mushrooms.
- Step 4: Place the stuffed mushrooms on a baking sheet lined with parchment paper.
- Step 5: Bake for 15-20 minutes, or until the mushrooms are tender and the filling is heated through.
Nutrition Information
Per serving
72
Calories
4.04g
Protein
4.73g
Fat
4.29g
Carbs
Recipe Details
Prep Time:15 mins
Cook Time:20 mins
Total Time:35 mins