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! 

For more holiday appetizer & hors d'oeuvres ideas for your cocktail parties, visit my Holiday Hors D'oeuvres Ideas

Crab Stuffed Mushrooms
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.  


For more holiday appetizer & hors d'oeuvres ideas for your cocktail parties, visit my Holiday Hors D'oeuvres Ideas!

 
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