While I failed to take pictures, I recently had some great friends over for dinner. Both of them were awesome about what could they bring to feed me safely (even though I had offered to host so I could just cook it all)…they are so amazing! I served my white chicken lasanga (https://glutenfreeva.wordpress.com/2013/12/12/gluten-free-white-chicken-lasagna/) with gluten free garlic toast. One friend brought salad, and one of them carefully found out what/how she could bring stuffed mushrooms that would be gluten free. She brought this AMAZING appetizer of crab-stuffed mushrooms, based on the Betty Crocker recipe below! I highly recommend this addition to any dinner party!
Gluten-Free Crab Stuffed Mushrooms by Betty Crocker (with notes from me on specific ingredients to help those unfamiliar with gluten free)
24 large mushroom caps
1 pkg (8 oz) gluten-free cream cheese, softened
1 teaspoon lemon juice
2 teaspoons Old Bay Seasoning
1/4 teaspoon salt
1/2 teaspoon pepper
1/4 teaspoon garlic powder
1 1/2 teaspoons GF Worcestershire sauce (Lea & Perkins is recommended)
2 scallions, minced
1/2 cup gluten-free shredded sharp Cheddar cheese
1 cup cooked gluten-free jumbo lump crabmeat (use real crabmeat, as most imitation has gluten)
2 tablespoons freshly grated Parmesan cheese
1 Preheat oven to 400°F. Grease 13×9-inch baking dish.
2 Remove stems from mushrooms, and dust dirt off mushroom caps with damp paper towel.
3 Place mushroom caps topside down on baking dish.
4 Mix cream cheese, lemon juice, old bay seasoning, salt, pepper, garlic powder, Worcestershire sauce, scallions, and Cheddar cheese in large bowl.
5 Fold in crabmeat gently.
6 Place a heaping spoonful of mixture on top of each mushroom cap.
7 Sprinkle each mushroom cap with Parmesan cheese.
8 Bake 15 to 20 minutes, until heated through- but not extremely hot. Serve warm.