Stuffed mushrooms, stuffed peppers, stuffed chicken…we love it all. This recipe for crab and artichoke stuffed mushrooms gives us a totally new appreciation for stuffed food items. Whether you use it for the holidays or not, your guests will be majorly impressed with this delectable dish.
20 button mushrooms, cleaned and stems removed
8 oz. cream cheese, softened
1 c. shredded Monterey Jack, divided
1/2 c. freshly grated Parmesan
1 14-oz. can artichoke hearts, drained and finely chopped
2 cloves garlic, minced
12 oz. lump crab meat
2 green onions, sliced
2 tsp. Worcestershire sauce
Freshly ground black pepper
Chopped parsley, for garnish
1. Preheat oven to 400°. In a large bowl, combine cream cheese, Monterey Jack, Parmesan, artichoke hearts, garlic, crab, green onions and Worcestershire sauce. Season with salt and pepper and stir until fully combined.
2. Stuff mushrooms with mixture and transfer to a small baking sheet.
3. Bake until mushrooms are cooked and mixture is warmed through, 25 minutes. Broil if desired.
4. Garnish with parsley and serve.
Recipe courtesy of Delish