Looking for a great appetizer that you can make in your slow cooker? This is it! This stuffed mushrooms recipe will surely delight anyone who tries it. Your guests will be asking for your recipe! It doesn't take a lot of effort to make, which allows you to keep most of your focus on any main courses that may be served.
As with many slow cooker recipes out there, this recipe uses cream cheese. In addition to that, you'll need sour cream, mayo, lemon juice, fresh parsley, Swiss cheese, and a range of seasonings. Optionally, you can garnish these stuffed mushrooms with lemon wedges.
It won't take long to cook these mushrooms. You'll want a six- or seven-quart slow cooker for this. Once everything is in the slow cooker, it will take two hours to cook. Compared to a lot of other slow cooker recipes out there, two hours is not a lot of time! If you need the slow cooker for another recipe, you'll still have plenty of time to make it.
When purchasing your crabmeat, try to find a brand that engages in environmentally-sustainable fishing practices. Many fisheries and farms don't put the environment first, which means threatened and endangered species are put at great risk. We have the power to protect the Earth, so we should whenever we get the chance!
Crab Dip-Stuffed Mushrooms
1 pound fresh lump crabmeat, drained
1 (8 ounce) package cream cheese, softened
⅓ cup sour cream
¼ cup mayonnaise
2 tablespoons chopped fresh parsley
2 tablespoons fresh lemon juice
1 teaspoon Old Bay seasoning
2 teaspoons Worcestershire sauce
¼ teaspoon salt
¼ teaspoon freshly ground black pepper
4 large Portobello mushrooms, stemmed
1 cup shredded Swiss cheese
Chopped fresh parsley, for garnish if desired
Lemon wedges, for garnish if desired
1. Pick crabmeat, removing any bits of shell. Place cream cheese and next 8 ingredients in a bowl. Beat at medium speed with an electric mixer until blended; gently fold in crabmeat.
2. Scrape and discard brown gills from undersides of mushrooms, leaving edges of caps intact, using a spoon. Spoon crabmeat mixture into mushroom caps. Arrange mushrooms in a single layer in a lightly greased 6- to 7-quart oval slow cooker. Sprinkle with cheese. Cover and cook on low 2 hours or until mushrooms are tender. Garnish, if desired.