Monday, December 2, 2013

Savory 'Crab' Stuffed Mushrooms

Hope everyone had a Happy Thanksgiving!!! It's hard to believe how quickly the holidays come and go these days... so much preparation and then it's over in a blink of an eye. Sigh.

Well our Thanksgiving was a day filled with family, football, and FOOD! My mom always does most of the cooking and baking of our traditional Thanksgiving feast, but Amy and I have started helping out in the kitchen more over the last couple years. This year, I made these Savory 'Crab' Stuffed Mushrooms as a Thanksgiving appetizer. They were absolutely delicious!!! My whole family enjoyed them... the five of us almost finished off the entire batch.


Not only were these stuffed mushrooms a tasty crowd-pleaser, they were also very quick and easy to make. They could easily be made ahead of time and refrigerated until you are ready to heat them up in the oven too! If you are looking for a light, beautiful and classy appetizer to bring or serve at your next holiday party... these Savory 'Crab' Stuffed Mushrooms would be perfect!

Savory 'Crab' Stuffed Mushrooms
based on a recipe from allrecipes.com
Original recipe makes 24 mushrooms

  • 3 tablespoons butter, melted
  • 24 fresh mushrooms
  • 2 tablespoons butter
  • 2 tablespoons minced green onions
  • 1 teaspoon lemon juice
  • 1 cup diced imitation crabmeat
  • 1/2 cup soft bread crumbs
  • 1 egg, beaten
  • 1/2 teaspoon dried dill weed
  • 3/4 cup shredded Monterey Jack cheese, divided
  • 1/4 cup dry white wine

Directions:
Preheat oven to 400 degrees F (200 degrees C). Prepare a 9x13 inch baking dish with 3 tablespoons butter.
Remove stems from mushrooms. Set aside caps. Finely chop stems.


Melt 2 tablespoons butter in a medium saucepan over medium heat. Stir in the chopped stems and green onions and cook until soft, about 3 minutes. Remove saucepan from heat. Stir in lemon juice, crabmeat, soft bread crumbs, egg, dill weed and 1/4 cup Monterey Jack cheese. Thoroughly blend the mixture.


Place mushroom caps in the buttered pan, and stir until caps are coated with the butter. Arrange caps cavity side up, and stuff cavities generously with the green onion and crabmeat mixture. Top with remaining Monterey Jack cheese. Pour wine into the pan around the mushrooms.




Bake uncovered in the preheated oven 15 to 20 minutes, until cheese is melted and lightly browned. Serve warm.



I will definitely be making this recipe again on Christmas Day or New Years Eve... or next time I have or go to a dinner party. They are a fantastic appetizer!

HAPPY HOLIDAYS.

Enjoy!

*Janel*

1 comment:

  1. wow very nice...its give lots of information to all of us...hope for the best to keep it up like good stuff from your side.
    Thanksgiving Dinner 2014

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