Bacon-Crabmeat Stuffed Mushroom Caps with Cream Cheese Herb Sauce Share Tags: appetizer A quick and easy appetizer that should please even the most finicky eater! They're quick, easy and beautiful as well as mouth-watering! Prep time: 30 minutes | Cook time: 15 minutes | Total time: 45 minutes | Servings: 8 2 slices thick-sliced applewood smoked bacon
1/4 cup(s) of finely diced red onion
3 scallions, diced
1/2 red bell pepper, diced
1 stalk celery, diced
4 medium portabello mushrooms, diced
1 tsp. of dried thyme leaves
10 fresh basil leaves, chopped
1/4 tsp. of garlic powder
5 tbsp. of butter, divided
1 1/2 tbsp. of flour
1/4 cup(s) of sour cream
4 ounce(s) of cream cheese
1/2 cup(s) of shredded Italian 3 cheese blend
6 ounce(s) of can crab meat, drained
1/2 cup(s) of Panko bread crumbs
4 large portabello mushroom caps, stemmed and gills removed
Preheat oven to 400 degrees. Fry bacon in large skillet over medium-low heat. Drain on paper towels. Add onion, scalljions, red papper, celery and mushrooms to skillet and sauté for 3-4 minutes.
Add thyme, basil, garlic powder and mix. Add 2 butter and flour and mix thoroughly. Turn off heat and add sour cram, cream cheese, 1/4 cup of shredded cheese, bacon and crab meat and mix thoroughly.
Melt 3 tablespoons butter in small saucepan and add bread crumbs and remaining shredded cheese.
Carefully scoop out the stem and gills of the large mushrooms and fill each with equal portions of stuffing. Top with bread crumbs and bake 15 minutes or until topping is nicely browned. Remove and enjoy!