Guests will be deliciously surprised when they bite into these cream cheese-stuffed mushrooms and taste succulent crabmeat.
What do I need ?
Original recipe yields 12 Servings
This tool adjusts ingredient amounts only, not method or nutrition information. Additional changes to equipment, baking times, etc. may be needed for recipe success.
12 large fresh mushrooms
3 Tbsp. butter, divided
1 green onion, sliced
3 Tbsp. fresh bread crumbs
125 g (1/2 of 250-g pkg.) Philadelphia Brick Cream Cheese, softened
1 can (170 g) crabmeat, drained, flaked
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How do I make it ?
Heat oven to 350°F.
Remove mushroom stems; chop enough stems to measure 1/3 cup. Discard remaining stems or reserve for another use.
Melt 1 Tbsp. butter in medium skillet on medium heat. Add chopped stems and onions; cook and stir 3 min. or until mushrooms are tender. Remove from heat. Stir in bread crumbs. Add to cream cheese in medium bowl; mix until blended. Gently stir in crabmeat.
Melt remaining butter; brush onto mushroom caps. Fill with cream cheese mixture; place, filled sides up, in shallow baking dish.
Bake 18 to 20 min. or until heated through.
Kraft Kitchen Tips!
How to Soften Cream Cheese
Place measured amount of cream cheese in small microwaveable bowl. Microwave on HIGH 10 sec. or just until cream cheese is slightly softened.
Calories From Fat
% Daily Value
Fat 6 g
Saturated fat 4 g
Cholesterol 35 mg
Sodium 130 mg
Carbohydrate 3 g
Fibre 0 g
Sugars 1 g
Protein 5 g
12 servings, 1 stuffed mushroom (50 g) each
Nutrition information is estimated based on the ingredients and cooking instructions as described in each recipe and is intended to be used for informational purposes only. Please note that nutrition details may vary based on methods of preparation, origin and freshness of ingredients used.