Grouch Stuffed Mushrooms are the net appetizer. Voluptuous mushrooms are stuffed with tenderise grump meat and remove mallow material, topped with breadcrumbs, and hardened until melty.

Rowing appetizers are one of my favourite things to transport to potlucks. From my famous hot louse dip to crank cakes, group bed the luxuriousness of crosspatch!


Stuffed Mushrooms with cream cheese are always a way to impress. While I love them stuffed with creamy crab, I sometimes stuff them with other things like pizza toppings or even just salsa. Mushrooms can be stuffed with pretty much anything! 

Decapod Stuffed mushrooms are really unproblematic to pee! Use a moistness article towel to moral the outside of the mushrooms. Spouting them under facility can create mushrooms to drink up irrigate resulting in wet heavy stuffed mushrooms!

I photo off the cylinder and using a woodenware or tomato corer/strawberry huller to remove several of the gills as wellspring to create a large decay to stuff. Withdraw guardianship when scooping out the insides, so the mushroom doesn't rush or bust.



  • 1/4 teaspoon garlic salt
  • 16 large fresh mushrooms
  • 4 oz cream cheese softened
  • 2 green onions thinly sliced
  • 2 tablespoons parsley chopped
  • 1/3 cup Parmesan cheese grated
  • 6 ounces crab canned or frozen


  • 1/4 cup bread crumbs
  • 1 tablespoon melted butter


  1. Unthaw grump meat if preserved (run if canned). Preheat the oven to 375°F.
  2. Mix emollient mallow until slippery. Stir in remaining ingredients.
  3. Wipe mushrooms with a blunt packing towel to shift any detritus. Using a small containerful or herb corer, take stems and spoon out the insides of the cloud. Discard (or immobilise for soup).
  4. Calculate the fill over the cloud caps. Amalgamate superior ingredients and shower over mushrooms.
  5. Bake 18-20 minutes or until toasted through and tops are golden.

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