These Boursin Cheese & Crab Stuffed Mushrooms are melt in your mouth delicious. They're so hearty you could even serve them as a meal!
Course Appetizer
Cuisine American
Prep Time 20 minutesminutes
Cook Time 30 minutesminutes
Total Time 50 minutesminutes
Servings 24Mushrooms
Calories 118kcal
Author Nicole Crocker
Ingredients
24LargeStuffer mushrooms
3-4TablespoonsOlive oil,divided
5-6Scallions,sliced thin or ¼ C minced shallots
½CupCream cheese,softened
2TablespoonsFresh parsley,finely chopped
1tespoonGarlic,minced
2teaspoonsLemon zest
1/4-1/2CupGrated parmesan cheese
1,5.6 ounce containerLight Boursin garlic herb cheese dip
1/2-3/4CupBread crumbs
1LargeEgg
1Cup + 1 TablespoonMayonnaise
1,16 ounce containerLump crab
1teaspoonTobasco hot sauce,optional
1/2CupShredded mozzarella cheese
Paprika or cayenne to sprinkle on top
Salt and pepper to taste
Instructions
Preheat the oven to 350
Wipe mushrooms clean.
Remove the stems from the mushrooms, chop fine and set aside.
Scoop out the membrane from the inside of the mushroom cap and discard.
Place mushroom caps on a lightly greased cookie sheet and brush with olive oil. Set aside.
Heat some of the olive oil in a skillet over medium heat. Saute the scallions, garlic and reserved finely chopped mushroom stems in the oil until softened about 3-4 minutes.
Remove from the heat, stir in the cream cheese and Boursin cheese, place this mixture into a mixing bowl. Mix in the parsley,lemon zest, parmesan cheese, breadcrumbs, egg, mayo, and hot sauce.
Add the lump crabmeat and salt and pepper to taste.
Spoon the filling into the mushroom caps and sprinkle with paprika or cayenne pepper. Bake for 25 minutes then remove and sprinkle with mozzarella cheese. Put back in the oven and bake for another 5 minutes or until the mushrooms are browned and the filling is hot and bubbly.