Friday, November 16, 2007

Crabmeat-Stuffed Mushrooms

These mushrooms will always be the hit of the party! It's usually tastes best to use fresh crabmeat, but canned crabmeat works fine if it's all you can get. These mushrooms taste delicious when prepared on a grill. You can store the mixture in the fridge to save time the day you want to serve them.

12 large fresh mushrooms
2 Tbsp. sliced green onion
3 Tbsp. butter or margarine, divided
3 Tbsp. fresh bread crumbs
3 oz. PHILADELPHIA Cream Cheese, softened
1 pkg. (6 oz.) frozen crabmeat, thawed, drained and flaked

PREHEAT oven to 350°F. Remove mushroom stems; chop enough stems to measure 1/3 cup. Cook and stir chopped stems and onion in 1 Tbsp. of the butter in medim skillet until tender. Stir in bread crumbs. Add to cream cheese in medium bowl; mix until well blended. Gently stir in crabmeat.
MELT remaining 2 Tbsp. butter; brush evenly onto mushroom caps. Fill caps with cream cheese mixture; place, filled sides up, in shallow baking dish.
BAKE 18 to 20 minutes or until heated through.

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