Crab Stuffed Mushrooms

Stuffed mushrooms aren’t for everyone.  Some people don’t like mushrooms, so I can see why they wouldn’t like stuffed mushrooms.  But I happen to think it all depends on what you stuff them with.  If the stuffing is good, the mushroom is just a vehicle for the stuffing.  I’ve made stuffed mushrooms before with different stuffing.  It’s all about the breadcrumb ratio.  If you add too many bread crumbs, the stuffing just tastes like bread.  If you add just a little bit of bread crumb, the stuffing tastes more like the other ingredients and you have a successful stuffed mushroom.

I made these stuffed mushrooms randomly, because I had some large button mushrooms in the refrigerator that I wanted to use up.  Originally I had thought about making 2 different kinds of stuffed mushrooms, but then decided that sometimes less is more.  So I bought some crab meat and away I went!

First, remove the stems from the button mushrooms.  Wipe the outside clean with a damp paper towel and place on a cookie sheet lined with aluminum foil.

DSC_0858

In a small bowl, mix together cream cheese, shredded cheese, bread crumbs, green onions, crab, hot sauce, garlic and mustard.

DSC_0859

Until well combined.  Add salt and pepper to taste.

DSC_0860

Meanwhile, in a small frying pan, melt butter.

DSC_0862

Add bread crumbs and toast until golden.

DSC_0863

Spoon filling into mushrooms and top with toasted bread crumbs.  Bake in a 375 degree oven for about 25 minutes (or until mushrooms are cooked through and golden brown).

DSC_0864

Serve and enjoy!

DSC_0868

Recipe:

For mushrooms:
16 oz large button mushrooms (for stuffing)
8 oz cream cheese
1/2 cup shredded cheddar cheese
1/2 cup panko bread crumbs
3 green onions, chopped
8 oz fresh lump crab
2 Tablespoons hot sauce
3 cloves garlic, minced
1 teaspoon mustard
salt and pepper (to taste)

For topping:
2 Tablespoons unsalted butter
1/2 cup panko bread crumbs

Remove the stems from the mushrooms and wipe clean with a damp paper towel.  Place on a cookie sheet with aluminum foil.  In a small bowl, mix together cream cheese, cheddar cheese, bread crumbs, green onions, lump crab, hot sauce, garlic and mustard.   Add salt and pepper to taste.  Meanwhile, in a frying pan, melt butter.  Add bread crumbs for topping and toast until golden.  Stuff mushrooms with stuffing and add bread crumbs on top.  Bake in a 375 degree oven for about 25 minutes until mushrooms are cooked.

Cool slightly.  Serve and enjoy!

Caroline