Becky’s Stuffed Mushrooms are a savory, crowd-pleasing appetizer made with a flavorful crab filling in perfectly baked mushroom caps.
Crab Stuffed Mushrooms
I first met Becky when we lived in Atlanta, but she didn’t make me these delicious clam stuffed mushrooms until we lived in Maryland! She said they are one of her Mom’s go-to appetizers for family dinner or parties. I really love how easy they are to make (and even easier to eat!).
Ingredients
Method
- Clean and scrape out mushrooms – careful to do this without breaking, but scrape out as much as possible
- Pre-heat oven to 375 degrees
- Sautee onions, peppers and celery in a little bit of olive oil
- Add in clams with juice
- You can also add a splash of white wine
- Season with a little salt, pepper and garlic powder. Remove from heat.
- Slowly mix in breadcrumbs, a little at time. You don't want too much, you really just want it to absorb the juice
- Stuff mushrooms with filling
- Melt butter and add some white wine in the skillet. Drizzle over mushrooms
- Cover mushrooms with foil and bake for approx. 45 minutes.
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