Crab-Salsa Stuffed Mushrooms
Serves: 6
Lilian Bahringer
1 January 1970
Based on User reviews:
55
Spice
66
Sweetness
54
Sourness
37
mins
Prep time (avg)
4.1
Difficulty
Ingredients:
1 cup
Virgin Olive Oil (extra)1 cup
White Wine Vinegar1 tsps
White Pepper3 cloves
Garlic (finely chopped)4 tsps
Green Onion (finely chopped)1 cup
Salsa (mild or hot)Directions:
1
Clean mushrooms and let dry
2
Remove stems from mushrooms and place in resealable bag set in a bowl
3
In another bowl, mix oil, vinegar, pepper and the garlic and pour over the mushrooms
4
Place the mushrooms in the refrigerator for at least 6-24 hours (the longer the better)
5
Stir cream cheese and salsa together and fold in the crabmeat
6
Drain the marinade from the mushroom caps
7
Pat the caps dry
8
Place the mushroom caps on a baking sheet and fill with crabmeat mixture
9
Broil (4 inches from heat) for about 5-7 mins until hot and starts to bubble
10
Serve warm with extra salsa on the side and sprinkle with chopped green onions
11
If you want, add hot sauce to crabmeat mixture before broiling