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Gluten-Free Crab Stuffed Mushrooms

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Gluten-Free Crab Stuffed Mushrooms
  • Prep 0 min
  • Total 0 min
  • Servings 24
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For a gluten-free appetizer that is sure to please your guests, our Gluten-free Crab Stuffed Mushrooms are stuffed with gluten-free cheese and jumbo lump crabmeat.
Updated Mar 15, 2013

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

Steps

  • 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.

Tips from the Betty Crocker Kitchens

  • tip 1
    Always read labels to make sure each recipe ingredient is gluten free. Products and ingredient sources can change.

Nutrition

Nutrition Facts are not available for this recipe
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