Crab And Cheese Stuffed Mushrooms |
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Prep Time: 0 Minutes Cook Time: 45 Minutes |
Ready In: 45 Minutes Servings: 12 |
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Baked mushroom caps filled with a deliciously cheesy crabmeat mixture. Very easy to make and oh so rich and delicious. Ingredients:
24 cremini mushrooms |
1 t. olive oil |
2 shallots, minced |
4 cloves garlic, minced |
8 ounces goat cheese (or cream cheese), at room temperature |
1/4 cup grated parmigiano-reggiano (parmesan) cheese |
1 teaspoon fresh lemon juice |
1 cup crabmeat |
1/4 cup fresh chives, chopped, plus extra for garnish |
1/4 teaspoon ground cayenne pepper (or to taste) |
1/2 t. old bay seasoning or celery salt, to taste |
fresh ground black pepper to taste |
4 t. butter, melted |
1/4 cup white wine |
Directions:
1. Preheat oven to 375 degrees F.
2. Clean mushrooms with a damp paper towel. Carefully break off stems. Chop stems extremely fine, discarding tough end of stems.
3. Heat olive oil in large skillet over medium heat. Add shallots and chopped mushroom stems to skillet. Once nearly cooked through and nearly all moisture has evaporated, add garlic and saute 2-3 minutes longer. Set aside to cool while you make cheese mixture.
4. Mix together goat cheese, parmesan, lemon juice, crab, chives, cayenne, celery salt, and black pepper. Stir in shallot/mushroom/garlic mixture. Mixture should be very thick.
5. Spray 9X13 pan with nonstick spray and add butter. Place mushroom caps in the buttered pan, and stir until caps are coated with the butter. Arrange caps cavity side up, and using a small spoon, fill each mushroom cap with a generous amount of stuffing.
6. Sprinkle each stuffed mushroom with additional Old Bay and parmesan. Pour wine into the pan around the mushrooms.
7. Bake uncovered in the preheated oven 15 to 20 minutes, until cheese is melted and lightly browned and mushrooms are cooked through. When the mushrooms are done, they will start to leak water and be hot all the way through.
8. Serve warm.
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