Crab Stuffed Mushroom Dip
Wine Recommendation
Korbel Brut
Ingredients
- 1 (10-oz) French baguette
- ¼ cup plus 2 Tbsp olive oil, divided
- 3 Tbsp butter
- 2 (8-oz) pkg sliced baby portobello mushrooms
- 2 cloves garlic, minced
- 2 (8-oz) blocks cream cheese, softened
- ½ cup sour cream
- 1 (8-oz) pkg shredded mozzarella cheese
- 2 Tbsp minced fresh chives
- 2 Tbsp minced fresh parsley
- 1 Tbsp lemon zest
- 1 (16-oz) container jumbo lump crabmeat
- ¾ cup panko breadcrumbs
Instructions
- Preheat oven to 425°F. Thinly slice baguette and place slices on a lightly greased large baking sheet. Brush slices with ¼ cup oil. Bake 10 minutes or until browned and crisp. Cool completely.
- Reduce oven temperature to 350°F. Melt butter in a large skillet over medium-high heat. Add mushrooms and garlic; cook 8 to 10 minutes or until mushrooms are very tender.
- Meanwhile, beat cream cheese and sour cream in a large bowl with a mixer on medium speed until blended. Beat in shredded cheese, chives, parsley, and lemon zest. Gently stir in mushroom mixture and crabmeat.
- Spoon dip into a lightly greased 1½-quart baking dish. Sprinkle with breadcrumbs and drizzle with 2 Tbsp oil.
- Bake 30 minutes or until hot and bubbly. Serve with crispy baguette slices.
Nutritional Information
| Main | Total | |
| Servings | 10 | |
| Calories |
498
|
498
|
| Fat (g) | 35 | 35 |
| Sat. Fat (g) | 17 | 17 |
| Protein (g) | 20 | 20 |
| Carb (g) | 26 | 26 |
| Fiber (g) | 2 | 2 |
| Sodium (mg) | 708 | 708 |
| T. Sugs (g) | 5 | 5 |
| A. Sugs (g) | 1 | 1 |
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