Crab and Brie stuffed mushrooms cheesy, high-protein appetizer with extra nutrients. Plus, you can enjoy them for dinner or on a salad.
Prep Time 15 minutesminutes
Cook Time 35 minutesminutes
Total Time 50 minutesminutes
Servings 8
Author Meme
Ingredients
2containers large mushrooms{about 24 large/stuffer mushrooms}
1tablespoonolive oildivided
½oniondiced
2clovesgarlicminced
2tablespooncream cheese
8ozBrierind removed & cut into chunks
¼cupshredded Parmesan cheese
1teaspoonlemon zest {reserve lemon to squeeze over mushrooms}
½teaspoonsalt
2tablespoonchopped fresh parsley or rosemary plus more for garnish
1cupcrab meat8 oz., lump or claw
Instructions
Preheat oven to 375°F. Line a large baking sheet with foil.
Take stems out of mushrooms & set aside. Toss mushroom caps with ½ tablespoon olive oil, and arrange on lined baking sheet with the gill side down.
Bake for 10-12 minutes until they release their juices. Pat dry & dry baking sheet if needed. Set aside.
Meanwhile, dice mushroom stems. Add remaining ½ tablespoon oil to a large skillet and sauté onions & diced mushroom steams until softened, about 7-10 minutes.
Add in garlic and stir for 30 seconds. Remove from heat, and stir in all the cheeses, lemon zest, salt, and parsley. Stir until cheese completely melts.
Gently fold in crab meat {try not to break it up too much}.
Fill mushroom caps evenly with crab meat mixture. Place on baking sheet, and bake for 10-15 minutes. Squeeze lemon juice over mushrooms, and sprinkle with extra parsley if desired.
Enjoy!
Notes
*Look for 14-ounce containers of stuffer mushrooms or just buy two 8-ounce containers of large mushrooms.