Crab Artichoke Stuffed Mushrooms
Mushroom caps are finger-food that explode with savory flavor in every bite and they are just perfect to fill with about anything. These elegant, low carb, gluten-free appetizers will be gone in SECONDS because oh my they are delicious!
Prep Time 15 minutes
Total Time 40 minutes
Ingredients
- 20 button mushrooms cleaned and stems removed
- 8 oz cream cheese softened
- 1 cup shredded Monterey Jack divided
- 1/2 cup freshly grated Parmesan
- 1 can artichoke hearts drained and finely chopped
- 2 cloves garlic minced
- 12 oz lump crab meat
- 2 green onions sliced
- 2 tsp Worcestershire sauce
- salt
- freshly ground black pepper
- chopped parsley for garnish
Instructions
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Preheat the oven to 400°. In a big bowl, combine cream cheese, Monterey Jack, Parmesan, artichoke hearts, garlic, crab, green onions and Worcestershire sauce. Season the mixture with salt and pepper and stir until fully combined.
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Stuff the mushrooms with the mixture and transfer them to a small baking sheet.
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Bake the sheet in the prepped oven until the mushrooms are cooked and the mixture is warmed through, about 25 minutes. Broil if desired.
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Garnish with parsley and serve.