Recipe courtesy of Julie Omero
Level:
None

Ingredients

Directions

Clean mushrooms and let dry. Remove stems from mushrooms and place in resealable bag set in a bowl. In another bowl, mix oil, vinegar, pepper and the garlic and pour over the mushrooms. Place the mushrooms in the refrigerator for at least 6-24 hours (the longer the better).

Stir cream cheese and salsa together and fold in the crabmeat. Drain the marinade from the mushroom caps. Pat the caps dry. Place the mushroom caps on a baking sheet and fill with crabmeat mixture. Broil (4 inches from heat) for about 5-7 mins until hot and starts to bubble. Serve warm with extra salsa on the side and sprinkle with chopped green onions. If you want, add hot sauce to crabmeat mixture before broiling.

A viewer or guest of the show, who may not be a professional cook, provided this recipe. It has not been tested for home use.

IDEAS YOU'LL LOVE

Stuffed Mushrooms

Recipe courtesy of Valerie Bertinelli

Tricolore Stuffed Pork

Recipe courtesy of Giada De Laurentiis

Stuffed Shells

Recipe courtesy of Ree Drummond

Stuffed Pork Chops

Recipe courtesy of Family Circle Magazine

Burgundy Mushrooms

Recipe courtesy of Ree Drummond

Sauteed Mushrooms

Recipe courtesy of Bobby Flay

Stuffed Cabbage Rolls With Tomato Sauce

Recipe courtesy of Food Network Kitchen

Grilled Portobello Mushrooms

Recipe courtesy of Williston Dye

Warm Mushroom Salad

Recipe courtesy of Ina Garten

Craveworthy Eats 3 Videos

Crave-Worthy Egg Sandwich 03:24

Claire puts her own spin on a bacon, egg and cheese breakfast sandwich.

Browse Reviews By Keyword

          Get Cooking