Mushroom-Crab Puffs
Recipe from Better Homes and Gardens

For warm from the oven appetizers, stuff marinated mushroom caps with crab meat, bake, and serve immediately.


Mushroom-Crab Puffs


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Prep Time: 15 mins
Total Time: 4 hrs 20 mins
Servings: Makes 36 to 40 appetizers.
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Ingredients
 
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  • 36 to 40    2-inch-diameter fresh mushroomsOn Sale
  • 1  cup  cooking oilOn Sale
  • 1/3  cup  white wine vinegar or vinegarOn Sale
  • 1/4  teaspoon  pepperOn Sale
  • 1  5-ounce jar  sharp processed cheese spreadOn Sale
  • 1/4  cup  mayonnaise or salad dressingOn Sale
  • 2  6-ounce cans  crabmeat, drained, flaked, and cartilage removedOn Sale
  • 3  tablespoons  thinly sliced green onionsOn Sale
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Directions
1.
Remove stems from mushrooms; save for another use. Place mushrooms in a self-sealing bag set in a bowl. Stir together oil, vinegar, and pepper. Pour over mushrooms. Seal and marinate in the refrigerator for at least 4 hours or up to 24 hours, turning bag occasionally.
2.
Stir together cheese spread and mayonnaise. Fold in crabmeat and green onion.
3.
Drain mushroom caps, discarding marinade. Pat caps dry. Place on baking sheet. Fill with crabmeat mixture. Broil 4 inches from the heat for 5 to 8 minutes or until bubbly and golden. Serve warm. Makes 36 to 40 appetizers.
Nutrition information
Calories 45, Total Fat 4 g, Saturated Fat 1 g, Cholesterol 10 mg, Sodium 87 mg, Carbohydrate 1 g, Fiber 0 g, Protein 2 g. Daily Values: Vitamin A 0%, Vitamin C 0%, Calcium 0%, Iron 0%. Percent Daily Values are based on a 2,000 calorie diet
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how-tos
How to Saute Mushrooms
Want an elegant mushroom appetizer without the fuss of hand-stuffing mushroom caps? Learn how to saute mushrooms for a simple yet flavorful dish; they're delicious on their own or served on top of crostini. You can use a mixture of mushroom types -- such as shiitake, oyster, or maitake -- to maximize on earthy flavor, but the beauty of sauteing mushrooms is that even white button mushrooms end up golden brown and delicious. The trick to sauteing mushrooms is keeping the heat at medium-high or high: Mushrooms contain a high percentage of water, and high heat helps evaporate the liquid the mushrooms exude during cooking and allows them to brown; use low heat, and the mushrooms will wind up gray and soggy.

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Shrimp-Stuffed Mushrooms

Chow down on these tasty little bites. Each appetizer contains only 13 calories.

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