CRAB AND SPINACH STUFFED MUSHROOM CAPS
Categories Mushroom Shellfish Appetizer Broil Quick & Easy
Yield 24 mushroom caps
Number Of Ingredients 8
Steps:
- -Heat cream cheese in microwave for 1 minute to soften -Add Ricotta cheese, finely chopped green onion and spinach to cream cheese -Fake canned or fresh crab meat (for even distribution) and add to cheese mixture -Add salt and white pepper to taste, set aside -Remove stems from mushrooms and brush off any dirt from caps -Preheat oven to 400°F -Stuff cheese mixture into mushroom caps and arrange on baking dish large enough to accommodate 24 caps -Pour meted butter over stuffed caps and bake for 25-30 minutes -Serve immediately
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fagbuaro wale
[email protected]Overall, I thought this dish was good, but not great. The crab and spinach filling was a bit bland.
Moonie Barrnett
[email protected]I substituted the crab with shrimp and it turned out great! This recipe is very versatile.
Shanshan Dnojarn
[email protected]The crab and spinach filling was a bit too salty for my taste. I would recommend using less salt next time.
M Farhan Khan
[email protected]I love how easy this recipe was to follow. I was able to make it in under an hour.
Thabane Modibane
[email protected]These crab and spinach stuffed mushrooms were a hit at my party! Everyone loved them.
Barry Cole
[email protected]This dish was absolutely delicious! The crab and spinach filling was flavorful and creamy, and the mushrooms were perfectly cooked. I will definitely be making this again.