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