Get the Recipe: Crab Stuffed Mushrooms
These crab stuffed mushrooms make the best appetizer or simple meal! Full of tender spinach, crunchy bacon, succulent crab meat, and melty cheese, this mushroom recipe is the perfect party app.
Ingredients
- 16 ounces small portobello mushrooms
- 4 ounces cream cheese, softened
- ¼ cup sour cream
- 1 teaspoon garlic powder
- 1 teaspoon Italian seasoning
- 1 10-ounce package frozen chopped spinach, thawed and squeezed dry
- 6 ounces lump crab meat, patted very dry
- 1 cup shredded mozzarella cheese
- 3 tablespoons cooked chopped bacon
Instructions
- Before you begin thaw the spinach and squeeze as much liquid as possible. This is crucial, if you do not remove the liquid from the spinach it will result in very soggy mushrooms. I squeeze the spinach dry with my hands, add it to a clean dish towel, and ring as much water as possible. Allow the spinach to sit on the dish towel while you prepare the mushrooms, then ring it out again.
- Preheat the oven to 375 degrees F.
- Wash the mushrooms and pat dry with a paper towel. Remove the stems. If desired, you can use a metal ½ teaspoon to hollow out the mushrooms. Set the mushrooms aside.
- In a mixing bowl, combine the cream cheese, sour cream, garlic powder, Italian seasoning, chopped spinach, crab meat, mozzarella and bacon.
- Stuff the mushrooms with the spinach mixture. Place the mushrooms on a lightly greased baking sheet or casserole dish.
- Bake the mushrooms 20-24 minutes or until the tops of the mushrooms are golden brown.
Notes
Net carbs are 7.2 g per serving.
Serving: 0.25 of recipe, Calories: 294kcal, Carbohydrates: 11g, Protein: 22.1g, Fat: 18.8g, Cholesterol: 75.6mg, Sodium: 609mg, Fiber: 3.8g, Sugar: 3.9g
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