Crab and Cheese Stuffed Mushrooms make a great party appetizer. These are easy to make and, if you're serving them for a cocktail party, you can prepare them in advance using multiple trays and cook them one tray at a time during the party so the mushrooms will be warm and cheesy when served. These are also great when added as a topping for Creamy Stuffed Mushroom Soup.
The filling is a simply mixture of shredded imitation crab meat, grated cheddar cheese, a little ricotta cheese and a few spices. When making these stuffed mushrooms, try to find the largest mushroom caps possible, about 1-1/2 to 2 inches in diameter. This will allow you to stuff a generous amount of filling into each cap. If you can't find these on the shelf at your local market, ask someone in the produce department if they have any larger mushrooms. These are sometimes available in limited quantities, but you have to ask.
2 oz Imitation Crab Meat, shredded and finely chopped
4 TB Ricotta Cheese, low-fat or regular
3 TB Grated Cheddar Cheese
1/2 tsp Kosher Salt
1/2 tsp Fresh Chopped Chives
1/4 tsp Garlic Powder
Pinch of Ground Black Pepper
8 - 10 Large Mushroom Caps, (white or Portobello mushrooms work great) stems removed and inside lightly scooped out
Combine the crab, cheeses, salt, chives garlic powder and pepper in a medium bowl. Stir to combine to ensure all of the mixture is moistened with the ricotta.
Using a small spoon, scoop the crab and cheese mixture into the mushroom caps, pressing the mixture into the cavity of each mushroom. Place the filled mushrooms into a foil-lined pan and top each mushroom with a little extra grated cheddar cheese, pressing the cheese down onto the caps.
Bake the mushrooms for 8 - 10 minutes in a 400 degree oven, or until golden. If desired, turn the oven to BROIL for 2 to 3 minutes at the end of the cooking time so the mushrooms have a more browned top. Serve immediately.