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"The belly rules the mind."--Spanish Proverb

Crab-Stuffed Mushrooms Recipe

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This recipe for Crab-Stuffed Mushrooms is from The Cooking Club Cookbook Vol. 2, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
1/4 cup and 1olive oil
1 Tbl.unsalted butter
1 Tbl. chopped garlic
1 Tbl.chopped shallot
10 baby mushrooms,washed and stemmed
1 1/2 tsp. hot sauce ( I didnt use)
1 1/2 tsp.Worcestershire sauce
2 Tbl. Mayo
2 Tbl. Old Bay Seasoning
1/2 cup bread crumbs
2 Tbl. DIjon mustard
1 Tbl. finely chopped red pepper
1Tbl. finely chopped green pepper
1Tbl. finely chopped orange pepper
(I just used 1 1/2 Tbl.each of red and green pepper)
8 oz. lump crabmeat
Directions:
Directions:
Preheat oven to 350º.
Heat 1/4 cup olive oil and butter. Add garlic and shallot and cook for 2 minutes. Add mushrooms and season with salt and pepper. Cook for 2 more minutes. Remove from heat
Place mushrooms, stems side up,on sheet pan lined with parchment paper.

Heat olive oil (1Tbl.).add peppers and cook for 1 minute.Cool.

Combine crab,hot sauce,worcestershire sauce, mayo,mustard,Old Bay seasoning and S&P in bowl. Stir in peppers.
Mix well. Spoon mixture into mushrooms. Sprinkle tops with bread crumbs. BAke for 10 min or until golden brown.
Number Of Servings:
Number Of Servings:
10
Preparation Time:
Preparation Time:
30 minutes
Personal Notes:
Personal Notes:
This came from Lucia at 2018 Christmas Party. I made them for Christmas because they were so good!

 

 

 

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