Saturday, February 19, 2011

Crab-Stuffed Mushrooms

My Dad came over for a visit a few weeks ago and told me about this really good stuffed mushroom recipe that he found online, so I decided to give them a try because they sounded so delicious...... and if my Dad says they're good, then in my book that means they're good. Well, he was right, they definitely did not disappoint. I made these for Superbowl snacks a few weeks ago, and they turned out great. It took a little time for all the prep work, but Kevin helped me chop, so it wasn't to hard. I didn't stick to the measurements of the recipe b/c I bought more mushrooms than what it called for, but it still turned out great. Perfect for a snack or even a meal...we even re-heated them and had leftovers the next day, and they were just as good! My Dad said he used a non-pasteurized lump crab meat he bought from the local seafood market, but I couldn't find it so I bought a fresh container of crab claw meat at the seafood department at Krogers. I'm sure the fancy crab meat would have been amazing, but these turned out pretty darn good!
Crab-Stuffed Mushrooms
You will need:
-2 packages of BABY BELLA MUSHROOMS (I think I used 3 packages, probably too many)
-1 stick of butter
-3 green onions-finely chopped
-3-4 tablespoons finely chopped red bell peppers
-lump crab meat (I used an 8oz container from the seafood department)
-1 cup bread crumbs (I used 1/2 plain and 1/2 garlic roasted b/c that's what my Dad used)
-1/4 tsp salt
-1/4 tsp tony chachere's ( I just sprinkled in as much as I needed)
-1/8 tsp pepper
-1 Tbsp finely chopped parsley
-a little bit of shredded mozarella to sprinkle on top of mushrooms if desired
-Wash mushrooms and trim the end of the stems. Pop remaining stems out.
-Finely chop the remaining stems and set them aside
-Arrange mushroom (caps down) in baking dish sprayed with PAM
-Melt 2 Tbsp of butter and brush over tops of mushrooms
-Melt remaining butter in skillet over med heat and cook red bell peppers, green onions, and chopped mushroom stems a few minutes until vegetables are tender
-In a large bowl combine cooked vegetables, bread crumbs, crab meat, seasonings, and parsley
-Fill each mushroom with stuffing mixture, PILING it up over tops of mushrooms
-Sprinkle with a little mozarella if desired
-Bake at 350 for 20-25 minutes