Crab Stuffed Mushroom Caps
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.
Servings: 60 mushrooms
Calories: 29kcal
Ingredients
- 60 small to medium mushrooms washed and stems removed
- 8 oz. light cream cheese ` 1 package
- 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 can crab meat 120 gm.
- 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 | Calories: 29kcal | Carbohydrates: 2g | Protein: 2g | Fat: 2g | Saturated Fat: 1g | Polyunsaturated Fat: 0.2g | Monounsaturated Fat: 0.4g | Trans Fat: 0.02g | Cholesterol: 6mg | Sodium: 66mg | Potassium: 82mg | Fiber: 0.2g | Sugar: 1g | Vitamin A: 57IU | Vitamin C: 1mg | Calcium: 27mg | Iron: 0.2mg