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Crab Stuffed Mushrooms Gluten Free

April 23, 2014 by officially gluten free 6 Comments

Crab Stuffed Mushrooms Gluten Free 

Crab Stuffed Mushrooms Gluten Free

Crab Stuffed Mushrooms Gluten Free

These Gluten Free Crab Stuffed Mushrooms are just packed with flavor. They’re made with a delicious combination of Crab, Cream Cheese and Artichokes. They’re baked in garlic butter and topped with Parmesan Cheese and Ground Rice Crackers. They make a great Appetizer for potlucks or parties or Snack for the Superbowl.

Try this Gluten Free Crab Cakes Recipe too.

Ingredients 

1 (250 g) Pkg Cream Cheese

2 (120 g) Cans Crab Meat

15- 20 Large White Mushrooms

1/2 Cup Artichoke Hearts (Minced)

2 Tbsp Parmesan Cheese

10 Rice Thin Crackers

5 Tbsp Butter

3 Cloves of Garlic (minced)

Directions

1. Pre heat oven to 350 F.

2. Melt the cream cheese using a double broiler. Stir until smooth. Strain the canned crab, then add. Mix Well. Mince, then add the artichoke hearts. Stir until well combined. Remove from the heat and set aside to cool slightly.

3. Use a food processor or a blender to ground the rice thin crackers into a fine powder. Add the parmesan cheese and mix until well combined.

4. Wash the mushrooms with a wet paper towel then remove the stems. Place the mushrooms upside down into a large cake pan.

5. Use a spoon and fill each of the mushroom caps with the crab and cream cheese mixture. Sprinkle each one with the rice cracker and parmesan.

6. In a microwave safe bowl, add the butter and minced garlic. Cook in the microwave for 35- 45 seconds. Drizzle the garlic butter over the mushrooms.

7. Bake for 30 – 35 minutes.

 

If you liked this recipe for Crab Stuffed Mushrooms, you may also like these recipes for

Baked Apple Pie rice Paper Rolls

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Cheesy Gluten Free Pizza Buns 

Gluten Free Perogies 

Gluten Free Perogies 

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Crab Stuffed Mushrooms Gluten Free
 
Save Print
Prep time
10 mins
Cook time
35 mins
Total time
45 mins
 
Author: Lynday Baker
Recipe type: Appitezer
Serves: 15 -20 Mushrooms
Ingredients
  • 1 (250 g) Pkg Cream Cheese
  • 2 (120 g) Cans Crab Meat
  • 15- 20 Large White Mushrooms
  • ½ Cup Artichoke Hearts (Minced)
  • 2 Tbsp Parmesan Cheese
  • 10 Rice Thin Crackers
  • 5 Tbsp Butter
  • 3 Cloves of Garlic (minced)
Instructions
  1. Pre heat oven to 350 F.
  2. Melt the cream cheese using a double broiler. Stir until smooth. Strain the canned crab, then add. Mix Well. Mince, then add the artichoke hearts. Stir until well combined. Remove from the heat and set aside to cool slightly.
  3. Use a food processor or a blender to ground the rice thin crackers into a fine powder. Add the parmesan cheese and mix until well combined.
  4. Wash the mushrooms with a wet paper towel then remove the stems. Place the mushrooms upside down into a large cake pan.
  5. Use a spoon and fill each of the mushroom caps with the crab and cream cheese mixture. Sprinkle each one with the rice cracker and parmesan.
  6. In a microwave safe bowl, add the butter and minced garlic. Cook in the microwave for 35- 45 seconds. Drizzle the garlic butter over the mushrooms.
  7. Bake for 30 - 35 minutes.
3.5.3228

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Filed Under: Gluten Free, Recipes Tagged With: appetizers, cooking, crab, dinner, food, Gluten Free, recipe, recipes, seafood, wheat free

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Reader Interactions

Comments

  1. Niko

    April 23, 2014 at 4:14 pm

    They look to be delicious! Yummy 🙂

    Reply
  2. andy1076

    April 23, 2014 at 4:32 pm

    mmmmm delicious indeed! :9

    Reply
  3. lauramacky

    April 23, 2014 at 7:33 pm

    YUM

    Reply
  4. bkpyett

    April 24, 2014 at 6:09 am

    How wonderful they look! Delicious!

    Reply
  5. essbee14

    April 25, 2014 at 2:07 pm

    I love the presentation of this dish. Plus, I love mushrooms – so win-win!

    Reply
  6. nouveau maillot liverpool

    July 20, 2014 at 3:01 am

    I loved your post.Thanks Again. Really Great.

    Reply

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