Creole Crab-Stuffed Mushrooms
Ingredients
- 1 teaspoon butter for greasing, or as needed
- 1 (16 ounce) package cremini mushrooms
- 2 (8 ounce) packages cream cheese, softened
- 2 cups shredded Colby-Jack cheese, divided
- 1 bunch green onions, thinly sliced
- 2 teaspoons seafood seasoning (such as Old Bay®)
- 1 teaspoon Creole seasoning (such as Tony Chachere's®)
- ½ teaspoon garlic powder
- 1 pound fresh crabmeat
- ½ cup Italian-seasoned bread crumbs
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Instructions
- Preheat the oven to 350 degrees F (175 degrees C). Grease a 9x13-inch pan with butter.
- Wash mushrooms and remove stems. Scrape out mushroom caps to make an ample "bowl" for the filling.
- Mix cream cheese, 1 cup Colby-Jack cheese, green onions, seafood seasoning, Creole seasoning, and garlic powder together until thoroughly combined. Crumble in crabmeat, making sure there are no large chunks so the consistency works well for stuffing. Mix in bread crumbs.
- Start forming a ball of stuffing and place it in a mushroom cap, making the mushroom cap form-fit the ball. The stuffing should be ample so the mushroom cap wraps around the bottom half of the ball. Repeat to stuff remaining mushrooms, then transfer into the prepared baking dish. Sprinkle remaining Colby-Jack on top, smoothing it down so it sticks to the stuffing.
- Bake in the preheated oven for 10 minutes. Turn on the broiler and broil until cheese is bubbly, about 3 minutes. Remove from the oven and let sit for 10 minutes before serving.
Source
Original recipe: View Original