I love crab rangoon. Who doesn’t? This stuffed mushroom recipe is based on the classic crab rangoon, but I add red pepper and green onion for color and crunch. This hors d’oeuvres was very popular at my catering events – and you can make 50 of these in a matter of minutes with the help of a pastry bag. They are a great bite-size bite for a party – be sure to make at least 3-4 per person… they go fast!
Crab Stuffed Mushrooms with red pepper and green onion 4 cups of mushrooms 1- 8 oz. box of cream cheese, softened 1 (approx. 5oz.) small can of crab meat 1/2 red pepper, small dice 4 green onions, small dice 1/4 cup of parmesan cheese, grated 1/2 teaspoon of sea salt 1/4 teaspoon of pepper In a mixer with the paddle attachment, stir together cream cheese, crab, red pepper, green onion, parmesan, salt and pepper until well combined. Put filling into a pastry bag. Remove stems from mushrooms and place bottoms up on a baking sheet. Pipe the mixture into each mushroom. Bake at 350 degrees for 10 minutes until the mushrooms are tender.
Get all of the mushrooms upside-down on a baking tray. I only made a half of a batch, so you’ll have twice as many mushrooms for the entire recipe.
I didn’t have a pastry bag, so I used a ziplock!
Fill them over filling – the more cream cheese and crab the better!
Ready to go in the oven!
You can see that they are done because the mushroom has browned and is tender. A little bit of moisture has gathered underneath each one.