Crab Stuffed Mushrooms II So Tasty

Wednesday, November 10, 2010

Crab Stuffed Mushrooms II

"The Dijon mustard adds a different twist to this scrumptious appetizer! Water chestnuts are optionally available, however add a nice texture to the smooth cream cheese and crab filling."

Ingredients :

1 pound massive mushrooms
3 tablespoons butter
2 tablespoons finely chopped onion
1 (three ounce) package deal cream cheese, softened
2 tablespoons prepared Dijon-style mustard
6 half of ounces crabmeat
1/4 cup chopped water chestnuts
2 tablespoons chopped pimento peppers
4 tablespoons grated Parmesan cheese

Instructions :

Prep : 20M	Cook : 20M	Ready in : 35M

Preheat oven to four hundred tiers F (2 hundred levels C).
Remove stems from the mushrooms, keeping the caps. Chop the stems. In a medium saucepan, melt the butter. Brush the mushroom caps with melted butter.
In the final butter, cook dinner and stir the chopped mushroom stems and onions till soft. Gradually mix the cream cheese and mustard into the saucepan. Continue stirring until smooth. Stir within the crabmeat, water chestnuts and pimentos. Heat until heat.
Stuff the mushroom caps with the crabmeat aggregate. Sprinkle the filled caps with Parmesan cheese. In a shallow pan, bake the caps at four hundred tiers for 10 to fifteen minutes or till warm.

Notes :

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