Crab & Cream Cheese Stuffed Mushrooms

December 24, 2015

169

When you have a crowd to serve, make-ahead appetizers are the way to go. I love this recipe because you can mix the stuffing well ahead of time and keep it in the fridge, even overnight. I did this and it stayed just fine until I was ready to stuff my mushrooms and pop them into the oven.

1 - 6 ounce can crab (drained)
3 Large shrimp (peeled & deveined, then chopped)
2 cloves garlic (crushed)
5-6 Large spinach leaves (rinsed and finely chopped)
8oz Kraft Philadelphia Cream Cheese
1 teaspoon hot sauce (optional)
8-12 white mushrooms
1 tablespoon butter (melted)
1 teaspoon seasoned bread crumbs

Pre-heat oven to 350 degrees Mix the first six ingredients in a medium bowl (hot sauce optional, but add lots if you dare) Lay mushrooms in a muffin tin placing one mushroom in each cup. Fill the...
See the full directions on my site

Nutritions

Calories
44

Sodium
123mg
5% DV

Fat
2g
3% DV

Protein
4g
8% DV

Carbs
4g
1% DV

Fiber
1g
4% DV

Snack Baked