A can of cream of mushroom soup can be a real dinner saver. It works great in casseroles and can turn into a sauce or gravy in a pinch.
Creamy Dijon And Crab Stuffed Mushrooms
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- #6981
serves/makes:
ready in:
under 30 minutes
under 30 minutes
ingredients
1 pound large mushrooms
3 tablespoons butter
2 tablespoons finely chopped onion
1 package (3 ounce size) cream cheese, softened
2 tablespoons prepared Dijon mustard
6 1/2 ounces crab meat
1/4 cup chopped water chestnuts
2 tablespoons chopped pimento peppers
4 tablespoons grated Parmesan cheese
directions
Preheat oven to 400 degrees F.
Remove stems from the mushrooms, retaining the caps. Chop the stems.
In a medium saucepan, melt the butter. Brush the mushroom caps with melted butter.
In the remaining butter, cook and stir the chopped mushroom stems and onions until tender. Gradually mix the cream cheese and mustard into the saucepan. Continue stirring until smooth.
Stir in the crabmeat, water chestnuts and pimentos. Heat until warm.
Stuff the mushroom caps with the crabmeat mixture. Sprinkle the stuffed caps with Parmesan cheese. In a shallow pan, bake the caps at 400 degrees F for 10 to 15 minutes or until hot.
added by
missmanners
nutrition data
Nutritional data has not been calculated yet.
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