Stuffed Mushrooms with Crab and Artichoke

by MLN Staff

This recipe is not only delicious and inviting but also packed with nutrition. Mushrooms are packed with nutritional value and to many considered a super food. They are a great source of fiber and protein (good for vegetarians). They provide many important nutrients, including B vitamins, selenium, potassium, copper, and vitamin D. The best news about mushrooms is a powerful micronutrient called ergothioneine. Ergothioneine is an antioxidant and anti-inflammatory which mushrooms have in very high concentrations. 

INGREDIENTS

  • 20 button mushrooms, cleaned and stems removed
  • 8 oz. cream cheese, softened
  • 1 c. shredded Monterey Jack, divided
  • 1/2 c. freshly grated Parmesan
  • 1 14-oz. can artichoke hearts, drained and finely chopped
  • 2 cloves garlic, minced
  • 12 oz. lump crab meat
  • 2 green onions, sliced
  • 2 tsp. Worcestershire sauce
  • kosher salt
  • Freshly ground black pepper
  • Chopped chives, for garnish

DIRECTIONS

FOR OVEN:

Preheat oven to 400°. In a large bowl, combine cream cheese, Monterey Jack, Parmesan, artichoke hearts, garlic, crab, green onions and Worcestershire sauce. Season with salt and pepper and stir until fully combined. Stuff mushrooms with mixture and transfer to a small baking sheet. Bake until mushrooms are cooked, and mixture is warmed through, 25 minutes. Broil if desired. Garnish with parsley and serve.

FOR AIR FRYER:

In a large bowl, combine cream cheese, Monterey Jack, Parmesan, artichoke hearts, garlic, crab, green onions and Worcestershire sauce. Season with salt and pepper and stir until fully combined. Stuff mushrooms with mixture and transfer to a small baking sheet. Place 5-8 mushrooms in the Air Fryer basket. Cook mushrooms at 360º for 10 minutes. Repeat with remaining mushrooms.

We would like to thank Delish for this yummy recipe.

 

 

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