Originally, Cindy LeaVerenz stuffed button mushrooms with this crab mixture to make appetizers. Later, when she planned a dinner with Carolyn Murray, they turned the ingredients into a main dish by switching to large, meaty portabella mushrooms.
4 portabella mushrooms (4-in.-wide caps)
6 ounces shelled cooked crab
2 cups (8 oz.) shredded mozzarella cheese
3/4 cup thinly sliced green onions
2 teaspoons Worcestershire
How to Make It
Rinse mushrooms and pat dry. Remove and chop stems.
Mix chopped stems with crab, cheese, onions, and Worcestershire.
Place mushrooms, cup side up, in a buttered 9- by 13-inch pan. Spoon crab mixture equally onto mushrooms, then press lightly to fit within caps.
Bake in a 350° oven until cheese melts and browns lightly, 20 to 25 minutes. Serve hot.
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