These Crispy Proscuitto Crab stuffed mushrooms are easy to make and perfect for dinner or an appetizer! If you are like my husband, for breakfast with poached eggs..like a benedict! I think you are going to love them!
These were the BOMB!!! I thought I would have an extra one for my lunch the following day but NO- My Family ate them all! I can’t say that I blame them as these were delicious!
My oldest daughter does not like mushrooms so she just ate the filling with chips. She said it was delicious that way too.
If you don’t like mushrooms I have baked the filling in a glass pan and served it as a hot dip. So delicious too! It’s a fantastic appetizer that everyone who loves crab will love! The added crispiness from the prosciutto is amazing too
HERE’S WHAT YOU NEED TO MAKE THIS RECIPE:
You will need the following:
lump crab meat
A package of cream cheese
Mayo
Garlic Powder
Chopped Parsley- fresh is better
Yellow onion minced.
Hot sauce- use to taste.
Cups Shredded Cheddar Cheese
Portobello Mushrooms
Proscuitto
Here’s How To Make These Delicious Mushrooms:
I always rinse my crab when it comes in a jar or can and pick through it to make sure there are no shell pieces.
Mix all of the ingredients except the mushrooms and prosciutto.
Scoop the crab mix into the mushrooms, after they are washed and the inside is scooped out.
Bake them in the oven at 350 degrees for 30-45 minutes or until the mushrooms are tender and the top is starting to brown.
Top with crispy prosciutto.
Enjoy!
Here’s The RECIPE:
Gluten Free Crispy Proscuitto Crab Stuffed Mushrooms
Course: Appetizers, lunch, DinnerDifficulty: Easy4
servings14
minutes35
minutesIngredients
- 1 large can lump crab- Don’t buy the fake stuff as it is not gf!
1 pkg cream cheese
If you want extra spice, 1/2 cup Just Mayo or Sir Kensington’s Chipotle Mayo.
2 tsp garlic powder
2 tsp parsley
1 whole yellow onion- you could use chives as well.
2 Tsp Chipotle hot sauce- or less or more depending on your love of spice!
3/4 cup shredded cheddar cheese.
4-6 whole Portabello mushrooms- You could use small mushrooms to serve this as an appetizer.
1/2 pkg prochutto- I chopped it and pan-fried it until crispy to sprinkle over the top.
Directions
- Rinse and drain crab. Look for small shell pieces.
Add all ingredients to a bowl.
Stir until combined.
Wash, clean scales out, and dry mushrooms. Remove stems.
Put filling into each mushroom.
Bake in a 350-degree oven for about 30-45 min.
Pan-fry the prosciutto until crispy and set aside on a paper towel.
The cheese will be brown and bubbly!
Sprinkle with Proscuitto!
Enjoy!
If you like these crab-stuffed mushrooms, you might also like this Crab Stuffed Lobster or Crab Cakes!
These crab-stuffed mushrooms are the bomb! Delicious! You need to make them asap!
As Always,
Best Wishes for Gluten-Free Dishes!
XO,
Michelle
