Gluten Free Crab Meat Stuffed Mushroom Recipe Recipe For Zucchini

GLUTEN-FREE CRAB STUFFED MUSHROOMS

Steps:

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

BEST GLUTEN FREE STUFFED MUSHROOMS WITH CRAB RECIPE

Steps:

• Preheat oven to 450 degrees F.
• Cover baking sheets with silicone mats or aluminum foil. Using a pastry brush, coat mushrooms with olive oil and place on baking sheets. Place in oven and roast for 10 to 15 minutes until slightly tender.
• Remove mushrooms from oven. Blot any puddles of moisture on mushrooms or baking sheets dry with paper towels. Set baking sheets aside to cool.
• In a large sauté pan over medium-high heat melt butter. Add red peppers, onions, mushroom stems, and garlic to the pan. Sauté, stirring occasionally, until vegetables are slightly brown.
• Add water and vegetable bouillon powder. Bring to a boil. Cook for 5 minutes. Turn off heat.
• Add bread crumbs, Parmesan cheese, basil, and crab. Mix thoroughly.
• Spoon vegetable and crab mixture into the mushroom caps. Don't be afraid to pile on the stuffing! Distribute evenly.
• Evenly place stuffed mushroom caps on the baking sheets.
• Place baking sheets in the oven at 450 degrees F for 10 to 15 minutes until the gluten free crab stuffed mushrooms start to brown. Serve hot.