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Gluten-Free Crab Stuffed Mushrooms

This recipe was created by Vanessa Weisbrod, one of our GlutenFreely bloggers.

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  • Prep Time 0 min
  • Total Time 0 min
  • Servings 24

Ingredients

24
large mushroom caps
1
pkg (8 oz) gluten-free cream cheese, softened
1
teaspoon lemon juice
2
teaspoons Old Bay Seasoning
1/4
teaspoon salt
1/2
teaspoon pepper
1/4
teaspoon garlic powder
1 1/2
teaspoons Worcestershire sauce
2
scallions, minced
1/2
cup gluten-free shredded sharp Cheddar cheese
1
cup cooked gluten-free jumbo lump crabmeat
2
tablespoons freshly grated Parmesan cheese

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LOCATION

Directions

  • 1 Preheat oven to 400°F. Grease 13x9-inch baking dish.
  • 2 Remove stems from mushrooms, and dust dirt off mushroom caps with damp paper towel.
  • 3 Place mushroom caps topside down on baking dish.
  • 4 Mix cream cheese, lemon juice, old bay seasoning, salt, pepper, garlic powder, Worcestershire sauce, scallions, and Cheddar cheese in large bowl.
  • 5 Fold in crabmeat gently.
  • 6 Place a heaping spoonful of mixture on top of each mushroom cap.
  • 7 Sprinkle each mushroom cap with Parmesan cheese.
  • 8 Bake 15 to 20 minutes, until heated through- but not extremely hot. Serve warm.

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Nutrition information is calculated at the time recipes are created. We do not include optional ingredients in our calculations.
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