All Recipes Best Recipe Appetizers and Snacks Vegetable Mushrooms Stuffed Mushroom Recipes

Ingredients

60 mushrooms 1 lemon, juiced 1 quart water ½ cup chopped onions ½ cup chopped celery 1 tablespoon sour cream ½ cup cream cheese, softened 2 tablespoons dry bread crumbs 1 teaspoon lemon juice ⅛ teaspoon garlic powder ¼ teaspoon salt ¾ cup crabmeat 2 tablespoons paprika

Nutrition Info

46.7 calories carbohydrate: 3.9 g cholesterol: 11.2 mg fat: 2.6 g fiber: 1.2 g protein: 3.5 g saturatedFat: 1.4 g servingSize: - sodium: 75.5 mg sugar: 1.3 g transFat: : - unsaturatedFat: : -

Preheat oven to 350 degrees F (175 degrees C).
Rinse the mushrooms. Remove and discard stems. Place mushroom caps in a large bowl. Cover with lemon juice.
In a medium saucepan, boil the water. Pour the water over the mushroom caps. Drain after 1 minute and pat dry.
Using a blender or food processor, thoroughly blend the onions, celery, sour cream, cream cheese, bread crumbs, lemon juice, garlic powder and salt. Transfer the mixture to a medium bowl and gently mix in the crabmeat by hand.
Fill the mushroom caps with the blended mixture. Top each cap with a dash of paprika.
Bake in the preheated oven 7 to 10 minutes, until lightly brown.

20 servings

These are a favorite in our family. Mushroom caps are stuffed with a rich crabmeat filling and baked.