Rating: 4.5 stars
36 Ratings
  • 5 star values: 25
  • 4 star values: 4
  • 3 star values: 5
  • 2 star values: 2
  • 1 star values: 0

The Dijon mustard adds a different twist to this delicious appetizer! Water chestnuts are optional, but add a nice texture to the smooth cream cheese and crab filling.

Recipe Summary

prep:
20 mins
cook:
15 mins
total:
35 mins
Servings:
20
Yield:
20 servings
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Ingredients

20
Original recipe yields 20 servings
The ingredient list now reflects the servings specified
Ingredient Checklist

Directions

Instructions Checklist
  • Preheat oven to 400 degrees F (200 degrees C).

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  • Remove stems from the mushrooms, retaining the caps. Chop the stems. In a medium saucepan, melt the butter. Brush the mushroom caps with melted butter.

  • In the remaining butter, cook and stir the chopped mushroom stems and onions until tender. Gradually mix the cream cheese and mustard into the saucepan. Continue stirring until smooth. Stir in the crabmeat, water chestnuts and pimentos. Heat until warm.

  • Stuff the mushroom caps with the crabmeat mixture. Sprinkle the stuffed caps with Parmesan cheese. In a shallow pan, bake the caps at 400 degrees for 10 to 15 minutes or until hot.

Nutrition Facts

52 calories; protein 3.4g; carbohydrates 1.6g; fat 3.7g; cholesterol 18.3mg; sodium 109.8mg. Full Nutrition
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