Gluten Free Crab Stuffed Mushrooms

Crab stuffed mushrooms are easy to make and perfect for dinner or as an appetizer!  Or if you are like my husband, for breakfast with eggs..like a benedict!  Can’t say I don’t join him! ​

CRAB STUFFED MUSHROOMS:
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These were the BOMB!!!  I thought I would have an extra one for my lunch the following day but NO- The Family ate them all!  I can’t say that I blame them as these were delicious!  

My oldest daughter does not like mushrooms so she just ate the filling cold with chips.  She said it was delicious that way too.  

You can also make it as a dip for crackers or chips if you don’t cook it in the oven.  It is more like a crab salad. 
 If you don’t like mushrooms I have baked the filling in a glass pan and served it as a hot dip. 

You can also top chicken breasts with it and bake them together that way!  I would prebake the chicken a little before adding the crab mix to the top so it doesn’t get over done.  




HERE’S WHAT YOU NEED TO MAKE THIS RECIPE:

You will need the following:

lump crab meat
A package of cream cheese
Mayo
Garlic Powder
Parsley- fresh is better
Yellow onion 
Hot sauce
Shredded Cheddar Cheese
Portobello Mushrooms
Proscuitto

I always rinse my crab when it comes in a jar or can and pick through it to make sure there are no shell pieces.  
Mix all of the ingredients together except the mushrooms and proscuito.  
Scoop the crab mix into the mushrooms, after they are washed and the inside is scooped out.  
Bake them in the oven.
Top with crispy proscuitto.
Enjoy! 

If you like these crab stuffed mushrooms, you might also like this Crab Stuffed Lobster or Crab Cakes! 


​Crab Stuffed Mushrooms
These crab stuffed mushrooms are the bomb! Delicious!
 
INGREDIENTS  

• 1 large can lump crab- Don't buy the fake stuff as it is not gf!
• 1 pkg cream cheese
• 1/2 cup Just Mayo or Sir Kensington's Chipotle Mayo if you want extra spice.
• 2 tsp garlic powder
• 2 tsp parsley
• 1 whole yellow onion- you could use chives as well.
• 2 Tsp Chipotle hot sauce- or less or more depending on your love of spice!
• 3/4 cup shredded cheddar cheese.
• 4-6 whole Portabello mushrooms- You could use small mushrooms to serve this as an appetizer.
• 1/2 pkg prochutto- I chopped it and pan fried it until crispy to sprinkle over the top.

INSTRUCTIONS 

• Rinse and drain crab. Look for small shell pieces.
• Add all ingredients to a bowl.
• Stir until combined.
• Wash, clean scales out and dry mushrooms. Remove stems.
• Put filling into each mushroom.
• Bake in a 350 degree oven for about 30-45 min.
• The cheese will be brown and bubbly!
• Sprinkle with Prochuto!
• Enjoy!

As Always,

Best Wishes for Gluten-Free Dishes!
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XO,

Michelle