Crab Stuffed Mushrooms Gluten FreeÂ
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.
IngredientsÂ
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.
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If you liked this recipe for Crab Stuffed Mushrooms, you may also like these recipes for
Baked Apple Pie Rice Paper RollsÂ
Cheesy Gluten Free Pizza BunsÂ
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- 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)
- Pre heat oven to 350 F.
- 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.
- 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.
- Wash the mushrooms with a wet paper towel then remove the stems. Place the mushrooms upside down into a large cake pan.
- 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.
- 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.
- Bake for 30 - 35 minutes.
Niko
They look to be delicious! Yummy 🙂
andy1076
mmmmm delicious indeed! :9
lauramacky
YUM
bkpyett
How wonderful they look! Delicious!
essbee14
I love the presentation of this dish. Plus, I love mushrooms – so win-win!
nouveau maillot liverpool
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