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Nutrition Facts
Serving Size 1 (232g) Recipe makes 8 servings
Calories 272
Calories from Fat 132		(48%)
Amount Per Serving		%DV
	Total Fat 14.7g	22%
	Saturated Fat 8.5g	42%
	Monounsaturated Fat 4.1g
	Polyunsaturated Fat 1.0g
	Trans Fat 0.0g
Cholesterol 97mg		32%
Sodium 489mg		20%
Potassium 620mg		17%
Total Carbohydrate 10.0g		3%
	Dietary Fiber 1.5g	6%
	Sugars 2.7g
Protein 25.4g		50%
detailed view... how is this calculated?

Crab & Fresh Basil Stuffed Mushrooms

Recipe #127155 | 35 min | 20 min prep | add private note

⁽⁵⁾ RATE IT NOW Print Recipe

By: NcMysteryShopper
Jun 22, 2005

A wonderful tasting and attractive hors d’oeuvre that can easily be made ahead of time, to be baked later. I sampled these at a friends art opening and had to have the recipe. Everyone was raving over how good they were and could not believe that she hadn't hired someone to make them.

SERVES 8 -10 (change servings and units)

Ingredients

3 cups monterey jack cheese, shredded (about 3/4 pound)
1/2 cup plain breadcrumbs
1/8 teaspoon kosher salt
2 green onions, sliced thin
2 teaspoons fresh basil, finely chopped
12 drops Tabasco sauce
2 tablespoons dry white wine
2 tablespoons fresh lemon juice
1 small garlic clove, crushed
1 large egg, lightly beaten
1 lb fresh crabmeat (canned crab meat can be used, but i recommend fresh crab)
48 medium button mushrooms
cooking oil

Directions

1
Combine cheese, breadcrumbs, salt, green onions and basil in a medium mixing bowl.
2
Combine Tabasco sauce, wine, lemon juice, garlic and egg in a separate bowl. Add to the breadcrumb mixture; Add crab meat to bread crumb mixture and fold until blended; Refrigerate for at least an hour, or overnight.
3
Pre-heat the oven to 400° degrees F.
4
Remove mushroom stems out of the caps. Take a small handful of stuffing in your palm and mold into a round ball (wet hands will keep it from sticking). Place stuffing firmly inside the mushroom cap, being careful not to break the mushroom. Place stuffed mushrooms on an oiled cookie sheet about a half inch apart. (At this point, the mushrooms can be refrigerated and baked later).
5
Bake for 15 – 20 minutes or until the stuffing is lightly browned and serve. They can also be reheated if not served immediately.

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Featured Reviews for This Recipe

From: yogiclarebear

On Jun 24, 2008

DH liked these a lot Also used the filling in a large portabella cap. I used an Italian cheese blend and added some mayo to the mixture, and melted some cheese on top too. Skipped the egg and the wine, and used canned lump crabmeat. Thanks!

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From: SweetsLady

On Mar 3, 2008

What a wonderful delicious lunch! I made the filling and put it in a portabella. I used my own bread crumbs, light cheese, Franks Red Hot sauce as I didn't have tobasco so used more, and imitation crab meat as that is what I had on hand. I ate the whole thing and am quite full!! LOL! Thanks for the great recipe!

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From: AKillian24

On Aug 11, 2005

This recipe contained ingredients I knew I liked, in a combonation I wasn't sure of. *Trust me*, if you typically enjoy the bleu cheese, basil & crab - THIS is a your appetizer. DH, who is very finicky about 'weird' combos adored this dish. Hint: If you love basil, resist being generous as it competes with the bleu cheese - and that is the base flavor. I spinkled bleu cheese ontop before baking as well. This is a great appetizer - thanks for sharing!!

3 people found this review helpful

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From: K & W & c

On Jan 31, 2006

Great recipe. We did use canned crab, it was excellent. Made the stuffing a day ahead. We used med to small white mushroom, and found there was more stuffing than needed. Crab around here is kind of $$$, so we will probably just make the bread crumb, bacon, & cheese stuffing next time, as we were just as satisfied with them. Thanks for the recipe, the directions were very clear and it made for nice company appetizers.

1 person found this review helpful

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