-
-
My review
Gary's Stuffed Mushrooms
2
TINACOX
"Chicken flavored dry stuffing mix is the secret ingredient in these stuffed mushrooms created by my cousin Gary."
Added to shopping list.
Go to shopping list.
Ingredients
42 m servings 413Original recipe yields 12 servings (12 mushrooms)
- Adjust
- US
- Metric
Directions
{{model.addEditText}} Print- Arrange mushroom caps on a medium baking sheet, bottoms up. Chop and reserve mushroom stems.
- Prepare chicken flavored dry stuffing mix according to package directions.
- Preheat oven to 350 degrees F (175 degrees C).
- In a medium saucepan over medium heat, melt butter. Mix in garlic and cook until tender, about 5 minutes.
- In a medium bowl, mix together reserved mushroom stems, prepared dry stuffing mix, cream cheese and imitation crabmeat. Liberally stuff mushrooms with the mixture. Drizzle with the butter and garlic. Season with salt, pepper, garlic powder and crushed red pepper.
- Bake uncovered in the preheated oven 10 to 12 minutes, or until stuffing is lightly browned.
You might also like
Footnotes
- Partner Tip
- Reynolds® Aluminum foil can be used to keep food moist, cook it evenly, and make clean-up easier.
Nutrition Facts
Share
Explore more
Reviews
Read all reviews 478591 Ratings
-
-
-
-
-
Most helpful positive review
7/30/2007
I loved these mushrooms. I did make a couple of changes (I can't seem to stop myself). I sauted the chopped mushroom stems with some finely chopped onion and minced garlic before adding them t...
Most helpful critical review
3/4/2010
this is a good recipe, but holy cannolis does it have an insane amount of calories!!! ONE mushroom is almost the equivalent of a Mcdonalds Big Mac!! ONE MUSHROOM! I tried to cut it down since o...
Most helpful
Most positive
Least positive
Newest
7/30/2007
I loved these mushrooms. I did make a couple of changes (I can't seem to stop myself). I sauted the chopped mushroom stems with some finely chopped onion and minced garlic before adding them t...
11/20/2005
stuffed mushrooms are a holiday staple, but i make mine a little different...chop and saute the reserved stems and about 1/2 cup chopped onion... also, i use ham instead of crab. (you can eithe...
8/11/2002
I just love recipes that I can throw together using ingredients I already have available; that much better when the food tastes so good that everyone wants the recipe. This is one of those reci...
12/5/2004
These are FANTASTIC! I did take the advice of other reviewers and reduced the butter. I used one stick of butter to saute the garlic, then I added the cream cheese to the melted butter/garlic u...
8/25/2006
I made these for an appetizer, and everyone loved them. I didn't see the point of all the butter, but after checking on them in the oven half way, I understood that it is for cooking the mushro...
1/16/2007
I made these to have as appetizers before our Christmas dinner and they were absolutely delicious with some changes.......I doubled the amount of mushrooms but really I could have tripled and st...
11/2/2005
I used pork sausage instead of Crab and used small mushrooms instead of large. We had to get more mushrooms because of the amount of extra stuffing. I use 4 - 8 oz packages of small mushrooms....
12/3/2007
Yum, yum, yum . . . wow, I thought I'd never find mushrooms this good. We had a restaurant here in St Louis that closed and I've been searching for their mushrooms and this recipe is close to i...
3/4/2010
this is a good recipe, but holy cannolis does it have an insane amount of calories!!! ONE mushroom is almost the equivalent of a Mcdonalds Big Mac!! ONE MUSHROOM! I tried to cut it down since o...