Stuffed Crab Mushroom Recipe


A tasty little appetizer indeed. If you don't or can't eat blue cheese try cream cheese or feta! This is a great appetizer. Let's see how they fly off your tables!

Stuffed Crab Mushroom Recipe

Filling:

18 large mushrooms cleaned and stem removed
1 cup Italian flavored bread crumbs with parmesan cheese
1/4 crumbled bleu cheese aged
2 tablespoons minced garlic 
1 tablespoon melted butter
1 tablespoon extra virgin olive oil
1/2 teaspoon parsley chopped fresh or dried
 1/3 to 1/2 cup of your choice of shredded crab, chopped shrimp or chopped scallops (you can also use baby clams)
3 tablespoon grating cheese

Garnish while cooking them:

1 cup shredded mozzarella cheese optional
2 tablespoon olive oil
1/4 cup melted butter
1/2 cup Pinot Grigio white wine
Parmesan Cheese grated just a little more 

Directions:

In a medium size bowl add the bread crumbs, cheeses, garlic, seafood of choice chopped, butter, olive oil and herbs. Mix to blend.

Stuff cleaned mushrooms place in a large baking dish, set aside.

In a small pan melt the 1/4 cup butter with wine and olive oil.  Pour around the bottom of the dish. Adding the extra stems of the mushrooms. This is to have liquid while cooking.
Top with shredded mozzarella cheese and parmesan.
Bake on a hot preheated oven of 375 degrees for around 25 to 35 minutes or until the mozzarella browned on top or if you like them better gooey just till the cheese melts and the mushrooms start to shrink and soften.

1 comment:

Kim Bultman said...

Claudia, I love stuffed mushrooms and your fabulous recipe allows so MANY options to "personalize" them without sacrificing the FLAVOR. Thank you so much! (Mouth-watering photo, by the way... you got my attention!) :)