Stuffed Mushrooms Recipe

by Stacy Higgins
(Seattle)

They can be make up to 48 hours in advance without the crab meat.

12 whole fresh mushrooms, washed
1 TBS canola oil
1 TBS garlic, minced
1 (8oz pkg) cream cheese, room temperature
1 can crab meat, drained
2 TBS green onions, chopped finely
1/4 cup Parmesan cheese, shredded-plus 2 TBS more for baking
1/4 tsp cayenne pepper
1/4 tsp onion powder
1/4 tsp freshly ground black pepper

Preheat oven to 350 degrees. Slice off the woody stem of the mushroom and place stems in a food processor or blender. Pulse until stems are chopped very fine.

Add 1 TBS canola oil to a small saute pan and stir fry the minced stems with the garlic and onions until moisture has disappeared. Add the spices.

Next add the cream cheese, Parmesan cheese, and crab meat. Mix very well. Snip off the corner of a resealable bag and fill with mixture. Set aside.

Cut a little slice off the bottom of the mushrooms so they don't roll over on the cookie sheet. If the mushrooms are smaller, just bake them in muffin tins. Butter the whole mushroom to prevent drying out while baking in the oven. (you may roll these in bread crumbs if you wish.)

Place them in a non-metallic dish and cover very well with saran wrap and tin foil until ready to bake.

Get the mixture in the resealable bag and squeeze generously into each mushroom cap. Top with the 2 TBS Parmesan cheese and bake for 20 minutes or until mushrooms are hot and liquid starts to form under the caps.