1. Preheat oven to 350°. Heat large covered saucepot of water to simmering over high heat. Add mushrooms and cook 2 minutes; drain and pat dry with paper towels. Meanwhile, in small skillet, heat oil over medium heat. Add shallot and celery and cook 1 minute; remove from heat and cool 5 minutes.
2. In medium bowl, stir cream cheese, sour cream, mayonnaise, lemon juice and salt; fold in crabmeat and shallot mixture. In small microwave-safe bowl, heat butter in microwave oven on high 30 seconds or until melted; add breadcrumbs and cheese, and toss until well combined. Makes about 1½ cups.
3. Place mushrooms, opening side up, on rimmed baking pan. Evenly fill mushrooms with cream cheese mixture; evenly top with breadcrumb mixture. Bake 12 to 15 minutes or until tops are golden brown.
- 9 g Fat
- 6 g Saturated fat
- 42 mg Cholesterol
- 496 mg Sodium
- 7 g Carbohydrates
- 1 g Fiber
- 7 g Protein
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Nutritional Information
- 9 g Fat
- 6 g Saturated fat
- 42 mg Cholesterol
- 496 mg Sodium
- 7 g Carbohydrates
- 1 g Fiber
- 7 g Protein
Directions
1. Preheat oven to 350°. Heat large covered saucepot of water to simmering over high heat. Add mushrooms and cook 2 minutes; drain and pat dry with paper towels. Meanwhile, in small skillet, heat oil over medium heat. Add shallot and celery and cook 1 minute; remove from heat and cool 5 minutes.
2. In medium bowl, stir cream cheese, sour cream, mayonnaise, lemon juice and salt; fold in crabmeat and shallot mixture. In small microwave-safe bowl, heat butter in microwave oven on high 30 seconds or until melted; add breadcrumbs and cheese, and toss until well combined. Makes about 1½ cups.
3. Place mushrooms, opening side up, on rimmed baking pan. Evenly fill mushrooms with cream cheese mixture; evenly top with breadcrumb mixture. Bake 12 to 15 minutes or until tops are golden brown.