Mushroom Caps Recipe
filled with seafood dressing, bacon and Jack cheese
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Ingredients
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APPETIZERS
Method
APPETIZERS
- 1
Preheat oven to 375°F (190°C). Clean mushroom caps and remove stems; pat dry with a paper towel.
- 2
In a skillet, cook bacon over medium heat until crisp. Remove bacon, drain on paper towels, and crumble when cool.
- 3
In a large mixing bowl, whisk together mayonnaise, sour cream, Dijon mustard, lemon juice, Worcestershire sauce, paprika, salt, and pepper to create a seafood dressing base.
- 4
Fold in imitation crab meat until evenly coated with the dressing.
- 5
Stir in diced hard-boiled eggs and finely chopped green onions.
- 6
Add breadcrumbs to tighten the dressing; mix until it holds its shape but remains creamy.
- 7
Fold in shredded Monterey Jack cheese into the seafood dressing mixture.
- 8
Spoon the dressing into each mushroom cap, filling generously. Top with additional Jack cheese and evenly distribute crumbled bacon over the tops.
- 9
Arrange stuffed mushrooms on a baking sheet and bake for 15-20 minutes until the tops are melted and lightly golden.
- 10
Remove from oven and let rest 5 minutes before serving.