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Crab and Fontina-Stuffed Mushrooms

Prep 30 min
Total 55 min
Servings 24

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. MORE + LESS -

Ingredients

(about 1 1/2-inch) cremini or baby bella mushrooms, washed and stems removed (about two 8-oz packages)

tablespoon olive oil

1/4

cup Progresso™ plain panko crispy bread crumbs

tablespoon butter, melted

3/4

cup shredded fontina cheese (3 oz)

oz fresh lump crabmeat

tablespoons chopped green onions

tablespoons shredded Parmesan cheese

teaspoon Old El Paso™ Seasoning Mix seafood

teaspoons grated lemon peel

teaspoon chopped fresh dill weed

1/4

teaspoon 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.

Expert 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.