I love crab rangoon. Who doesn't? This stuffed mushroom recipe is based on the classic crab rangoon, but I add red pepper and green onion for color and crunch. This hors d'oeuvres was very popular at my catering events - and you can make 50 of these in a matter of minutes with the help of a pastry bag. They are a great bite-size bite for a party - be sure to make at least 3-4 per person... they go fast!
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with red pepper and green onion
4 cups of mushrooms
1- 8 oz. box of cream cheese, softened
1 (approx. 5oz.) small can of crab meat
1/2 red pepper, small dice
4 green onions, small dice
1/4 cup of parmesan cheese, grated
1/2 teaspoon of sea salt
1/4 teaspoon of pepper
In a mixer with the paddle attachment, stir together cream cheese, crab, red pepper, green onion, parmesan, salt and pepper until well combined. Put filling into a pastry bag.
Remove stems from mushrooms and place bottoms up on a baking sheet. Pipe the mixture into each mushroom.
Bake at 350 degrees for 10 minutes until the mushrooms are tender.
Get all of the mushrooms upside-down on a baking tray. I only made a half of a batch, so you'll have twice as many mushrooms for the entire recipe.
I didn't have a pastry bag, so I used a ziplock!
Fill them over filling - the more cream cheese and crab the better!
Ready to go in the oven!
You can see that they are done because the mushroom has browned and is tender. A little bit of moisture has gathered underneath each one.
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