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.

Advertisement

Ingredients

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

Directions

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

    Advertisement
  • 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; 3.7 g total fat; 18 mg cholesterol; 110 mg sodium. 1.6 g carbohydrates; 3.4 g protein; Full Nutrition


Reviews (25)

Read More Reviews

Most helpful positive review

Rating: 5 stars
03/11/2003
These are great appetizers. I ommitted the pimento and the water chestnuts adding a bit more parmesan. Read More
(59)

Most helpful critical review

Rating: 2 stars
03/11/2003
Too much trouble. Too many other ingredients interfere with the dleicate flavor of the crab. Read More
(28)
35 Ratings
  • 5 star values: 25
  • 4 star values: 3
  • 3 star values: 5
  • 2 star values: 2
  • 1 star values: 0
Rating: 5 stars
03/11/2003
These are great appetizers. I ommitted the pimento and the water chestnuts adding a bit more parmesan. Read More
(59)
Rating: 5 stars
02/04/2007
I used about 1/2 cup green onions no pimentos or water chestnuts. I put a litle parm cheese in the crab mix while cooking it plus a healthy amount of garlic and onion powders. I also used some sesame oil in the bottom of the baking dish along with several pats of butter. Had to drain it after about 35 minutes in the oven at 325 covered finished it off for 10 minutes under the broiler at 400 to give it some brown. I loved these! This recipe was a great place to start for me. Careful with the dijon mustard though... Read More
(52)
Rating: 5 stars
10/03/2003
These are FANTASTIC!!!! Even my boyfriend who is terribly finicky loved these. Also you can put them together and refrigerate them until you are ready to bake them. WONDERFUL! Read More
(49)
Advertisement
Rating: 3 stars
11/22/2005
They were pretty good but I had better. I added a bit more cream cheese used lump crab and left out the water chestnuts. Maybe adding another squeeze of mustard but with the price of crab I may try with imatiation crab and tweet flavor a bit more. Read More
(33)
Rating: 3 stars
06/12/2005
This recipe was good but not great. It was somewhat bland. Read More
(29)
Rating: 5 stars
06/29/2007
Amazing! I had these at my graduation party and they were so delicious everyone loved them. This is a new favorite in my family for parties and dinner appetizers. Read More
(29)
Advertisement
Rating: 2 stars
03/11/2003
Too much trouble. Too many other ingredients interfere with the dleicate flavor of the crab. Read More
(28)
Rating: 3 stars
03/11/2003
These were OK... I thought they were pretty good but I took them to a party and they just didnt' go over very well. Someone actually told me not to bother making them again. They were just kind of bland. They were missing something and I just can't figure out what it was.... Read More
(27)
Rating: 5 stars
03/11/2003
These stuffed mushrooms were some of the best I've EVER had...wow! They are super easy too...you will love them! Read More
(26)