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–+ servings

Crab Stuffed Mushroom Caps

Tara Noland
Crab Stuffed Mushroom Caps are a great make ahead recipe that can be popped into your Hamilton Beach Counter Top Oven when company comes in the door and be ready in no time flat.
5 from 2 votes
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Prep Time 20 minutes
Cook Time 20 minutes
Total Time 40 minutes
Cuisine American
Servings 60 mushrooms

Ingredients
 

  • 60 small to medium mushrooms washed and stems removed
  • 1-8 oz. package light cream cheese
  • 1/4 cup light mayonnaise
  • 1/2 cup Swiss cheese grated
  • 1/4 cup Parmesan cheese finely grated
  • Salt and pepper to taste
  • 2 tsp. hot sauce
  • 1 tsp. Old Bay seasoning
  • 1 120 gm. can of crab meat
  • 3 green onions chopped

Panko Crumb Topping

  • 1/2 cup Panko Crumbs
  • 2 Tbsp. butter melted
  • 1/4 cup Parmesan

Instructions
 

  • Preheat the Hamilton Beach Easy Reach™ Digital Convection Oven to 400F. I used the regular setting not convection for this but you can for sure use that setting.
  • Mix together the cream cheese, mayonnaise, Swiss cheese and Parmesan with an electric mixer. Then add the salt, pepper, Old Bay Seasoning, hot sauce, crab and green onions and fold in ingredients lightly. Mix the panko crumbs ingredients together and set aside.
  • Place mushrooms on the provided tray lined with foil and fill each with some of the crab filling. Top with the panko crumb mixture. Place in the Hamilton Beach oven and bake for 15-20 min. or until heated through and slightly browned on top. Serve hot.

Video

Nutrition

Serving: 1
Nutrition calculation is an estimation only. If you need nutritional calculations for medical reasons, please use a source that you trust.
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