Gluten-Free Crab-Stuffed Mushrooms Recipe

By: Gillian on August 10, 2011

If you are tired of serving the usual veggies and dip for a party, this gluten-free appetizer recipe for crab-stuffed mushrooms will make a nice change. I’m sure they will be a hit with all your guests, whether they are gluten-sensitive or not!

1 cup crabmeat (If you use imitation crabmeat, make sure it is gluten-free)
1/2 cup cream cheese, left to soften at room temperature for 1 hour
1/2 cup spring onions, chopped finely
1 clove garlic, minced finely
1/2 cup fresh parsley, chopped finely
4 Tbs grated Parmesan cheese
Salt & black pepper
12 white mushroom caps
1/2 cup gluten-free bread crumbs (see note below)
Extra virgin olive oil

Preheat the oven to 375 degrees F.

Mix together the crabmeat, cream cheese, spring onions, garlic, parsley and Parmesan. Add salt and pepper to taste. Fill the mushroom caps with the mixture and sprinkle tops with bread crumbs. Drizzle a little olive oil over each filled mushroom to aid browning. Arrange on a baking sheet; place in the oven and bake for 20 minutes or until the filling is melted and the tops are golden brown.

Serves: 12 stuffed mushrooms

Note: To make gluten-free bread crumbs, take gluten-free bread slices and put them in an oven at 350 degrees F. for several minutes to dry out. Allow to cool; crumble pieces into a blender or food processor and process until fine crumbs are formed. They may be used immediately or sealed in a plastic bag and stored in the freezer until needed.