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Crab and Fontina-Stuffed Mushrooms

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Crab and Fontina-Stuffed Mushrooms
  • Prep Time 30 min
  • Total Time 55 min
  • Servings 24
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Stuffed mushrooms get a new twist with fontina cheese, lemon and fresh dill. These easy stuffed mushrooms are perfect for entertaining, and cleanup is quick and easy.

Ingredients

24
(about 1 1/2-inch) cremini or baby bella mushrooms, washed and stems removed (about two 8-oz packages)
1
tablespoon olive oil
1/4
cup Progresso™ plain panko crispy bread crumbs
1
tablespoon butter, melted
3/4
cup shredded fontina cheese (3 oz)
4
oz fresh lump crabmeat
2
tablespoons chopped green onions
2
tablespoons shredded Parmesan cheese
1
teaspoon Old El Paso™ Seasoning Mix seafood
2
teaspoons grated lemon peel
1
teaspoon chopped fresh dill weed
1/4
teaspoon salt

Directions

  • 1 Heat oven to 400°F. Lightly grease 13x9-inch pan.
  • 2 Toss mushroom caps with olive oil; place stem-side down in pan. Bake 12 minutes; remove, and drain any liquid from pan. Turn mushrooms over for stuffing.
  • 3 Meanwhile, in medium bowl, mix bread crumbs and melted butter. Add fontina cheese, crabmeat, green onions, Parmesan cheese, seasoning, lemon peel, dill weed and salt; stir well to blend. Divide, and scoop mixture into mushroom caps. Bake 10 to 12 minutes or until cheese is melted and filling is lightly browned.
Tips  

White mushrooms can be substituted for cremini mushrooms in this recipe.

Want to add a little heat? Add 1/4 teaspoon ground red pepper (cayenne) to the crab filling.

Nutrition Information 
No nutrition information available for this recipe
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