Monday, May 08, 2006

Crab Stuffed Mushrooms

Super easy appetizer that my girlfriend Ginny and I made up while traveling and needed a quick appetizer that we could make in a strange kitchen for a small group. It's not exactly health food, but yummy. If crab isn't your thing, try using sausage or just add more of the other ingredients and leave out meat.

Best very hot, however, so perhaps not good for a longer cocktail party as they get cold and the gray liquid runs out of the mushrooms. Not so good looking then. Plating them on a bed of kale or lettuce helps with aesthetics.

Crab Stuffed Mushrooms:
(makes as many as you want, just add more of each ingredient)
1 package button mushrooms
1 can white lump crabmeat (get the good kind - or even better fresh lump crab meat - NO fake crab though)
1/2 cup Italian bread crumbs
1 cup grated jack or white cheddar cheese - gruyere works too
Salt and pepper
Chives or green onions, finely chopped

Pop off the stem of the mushrooms, chop stems finely. Carefully carve out gills of mushroom to create the most space possible in the mushroom cap.

In a bowl, mix chopped mushroom stems, crabmeat, bread crumbs, cheese, chives/onions and pepper and salt to taste.

Once mixed, gently stuff each mushroom cap.

Place stuffed caps on a baking sheet, bake at 350 for about 10 minutes or until golden brown and bubbly. Serve immediately.

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