I love mushrooms…pretty much any way they come. If there was one thing I could eat everyday and not tire of it, it would be mushrooms. Some of the ways I eat them are sautéed with steaks and atop burgers…in pasta sauces and stuffed (preferably with cheeses and crabmeat). When restaurants have them, I can’t help but place an order for their appetizer of stuffed mushrooms. At the moment, Maggiano’s Little Italy has my vote for the best stuffed mushrooms, but there are many others I have yet to explore.
I decided that it was time to go it on my own. I took to Pinterest to find a recipe. The one I found had cream cheese, crabmeat and herbs…sounded perfect. I improvised a bit based off of the following recipe:
Cream Cheese Crab Stuffed Mushrooms
12 Large White Mushrooms
6 oz. Whipped Cream Cheese (because it’s softer and lighter) (I used 8 oz of reg cream cheese and let it get to room temperature)
1 Tbls Cream or Milk (I used skim milk)
1/4 cup Crab meat (I used a can of lump crabmeat, to save money, which can be found near the canned tuna in the grocery)
1/4 cup green onions chopped small, use some of the greens – it’s about 5 green onions
2 garlic cloves minced (I used the minced garlic in the jar…3 teaspoons)
1/4 cup shredded parmesan cheese + some for the tops (all I had on hand was grated which worked out well)
2. Combine the cream cheese, milk, crabmeat, green onions, garlic, and parmesan and mix well
5. Bake at 375 degrees for about 15 minutes until the cheese starts to brown.