My husband has deployed and since I knew the transition would take some time to get used to, I decided that SRC was the perfect venue back into my boggy world that I love so much. So for those of you that are an avid reader or maybe it's your first time visiting, I am back and ready for a whole new year of adventures in the kitchen.
When I thought about this month's reveal and the fact that it is the week prior to the Superbowl, I HAD to go with an appetizer... and what better starter dish than stuffed mushrooms. I normally only get to enjoy stuffed mushrooms at wedding cocktail hours or fancy dinners, which as you can imagine are not all that often these days. But every so often I feel it necessary to make stuffed mushrooms as they are just too delicious.
How could you go wrong? Crabmeat. Garlic and onion-soaked mushroom stems. Parmesan. A mix of all the good things in life, it's beautiful.
There is so much to enjoy with these pop-able appetizers that I am so happy I made them for this past Sunday's Pro-Bowl slash Sag Awards. They were gone in minutes, just as predicted. I doubled the batch and it still wasn't enough to keep us from gobbling them down. I was so pleased with this SRC pick and there was even the suggestion to use sausage instead of crab, and I would even go so far to try chorizo to add variety into this appetizer dish.
Crab Stuffed Mushrooms
Serving: 12-18 mushrooms
Ingredients
12-18 button mushrooms, stems removed
2 tsp olive oil (divided)
2 tbsp sweet yellow onion, finely diced
1 clove of garlic, minced
1/2 cup of lump crab meat
2 tbsp mayonnaise
2 tbsp Parmesan cheese
1 tbsp fresh parsley, chopped (divided)
Sea salt and freshly cracked pepper, to taste
Squeeze of fresh lemon juice, optional
1/4 cup of homemade bread crumbs
Preheat the oven to 350 degrees. Coat a round baking dish with cooking spray.
Remove the mushroom stems and dice them finely. Heat the olive oil in a small skillet over medium heat then add the onion and diced mushroom stems. Cook for 2-3 minutes or until tender and soft; add the minced garlic and cook, stirring constantly for 1 minute. Remove from the heat and let cool.
Combine the crab meat, mayonnaise, Parmesan cheese, most of the fresh parsley, sea salt and freshly cracked pepper, and a dash of lemon juice in a bowl. Add the cooked mushrooms and onion mixture then gently stir until well combined. Fill each mushroom with the crab filling until overflowing; repeat with the remaining mushrooms. Place the mushrooms into the prepared baking pan.
I like making my own bread crumbs and since this recipe already called for garlic and parsley, I whipped up a quick batch of fresh bread crumbs, but you can use store bought or panko crumbs. Combine the bread crumbs with the remaining teaspoon of olive oil and the last bit of parsley then mix until well combined. Sprinkle the bread crumbs evenly on top of each mushroom.
Place into the oven and bake for 30 minutes, or until the mushrooms are tender and the bread crumbs are golden brown. Serve immediately.
Recipe adopted by So Tasty So Yummy
Photos by A Healthy Jalapeño
Enjoy!
Serving: 12-18 mushrooms
Ingredients
12-18 button mushrooms, stems removed
2 tsp olive oil (divided)
2 tbsp sweet yellow onion, finely diced
1 clove of garlic, minced
1/2 cup of lump crab meat
2 tbsp mayonnaise
2 tbsp Parmesan cheese
1 tbsp fresh parsley, chopped (divided)
Sea salt and freshly cracked pepper, to taste
Squeeze of fresh lemon juice, optional
1/4 cup of homemade bread crumbs
Preheat the oven to 350 degrees. Coat a round baking dish with cooking spray.
Remove the mushroom stems and dice them finely. Heat the olive oil in a small skillet over medium heat then add the onion and diced mushroom stems. Cook for 2-3 minutes or until tender and soft; add the minced garlic and cook, stirring constantly for 1 minute. Remove from the heat and let cool.
Combine the crab meat, mayonnaise, Parmesan cheese, most of the fresh parsley, sea salt and freshly cracked pepper, and a dash of lemon juice in a bowl. Add the cooked mushrooms and onion mixture then gently stir until well combined. Fill each mushroom with the crab filling until overflowing; repeat with the remaining mushrooms. Place the mushrooms into the prepared baking pan.
I like making my own bread crumbs and since this recipe already called for garlic and parsley, I whipped up a quick batch of fresh bread crumbs, but you can use store bought or panko crumbs. Combine the bread crumbs with the remaining teaspoon of olive oil and the last bit of parsley then mix until well combined. Sprinkle the bread crumbs evenly on top of each mushroom.
Place into the oven and bake for 30 minutes, or until the mushrooms are tender and the bread crumbs are golden brown. Serve immediately.
Recipe adopted by So Tasty So Yummy
Photos by A Healthy Jalapeño
