Crab Stuffed Mushrooms Recipe
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Category: |
Category: |
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Ingredients: |
Ingredients: 1 pound large mushrooms (16 to 20) (We like white or portabella)
6 Tbsp butter
3 green onions, minced
4 Tb minced red bell pepper
4 ounces crab meat
1 c fresh fine bread crumbs
1/4 tsp salt
1/4 tsp Cajun or Creole seasoning blend (optional)
1/8 tsp pepper
2 Tbsp Parmesan, Romano, or Asiago cheese (Asiago is our favorite)
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Directions: |
Directions:Pick out mushrooms that are fairly uniform in size. Ideally, they should have large stems but “appetizer-sized” caps. Wash and trim the end of stems from mushrooms. Pop remaining stem out. Chop stems and set aside. Melt 2 tablespoons butter; brush over mushrooms. Grease a shallow baking dish (about 8-inch square, or one which will fit mushrooms in one layer) with olive oil.
Melt remaining butter in skillet; add reserved chopped stems, minced green onions and red bell pepper. Cook until vegetables are tender. Combine cooked ingredients with bread crumbs, crab meat, and seasonings. You can make bread crumbs by chopping up some slices of stale (or fresh) bread in a food processor. Fill each mushroom, piling up the filling. Compacting the filling a little is a good idea. Sprinkle each mushroom with a little Parmesan cheese, if desired. Bake at 350° for 15 to 20 minutes, until hot and mushroom caps are tender. Makes 16 to 20 stuffed mushroom appetizers. |
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Personal
Notes: |
Personal
Notes: Philosophy: Stuffed mushrooms are usually a treat we cook up as an appetizer to a fancy meal. I think they go best with steak or seafood – especially when they have seafood in them. The recipe uses crab, but really this can be a template for trying other meats (sausage, bacon, scallops, lobster) and other spices. Experiment because, really, anything tastes good in these mushrooms!
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