Stuffed Mushrooms Recipe.
Let me start off by saying I'm not a big fan of mushrooms or crab. They are alright, but I generally don't make anything involving either of them. Last night was different, however, as I was really craving some of those stuffed mushrooms you get at Olive Garden. I decided to make my own, and I thought I'd share this recipe in case anyone else would like to try it as well. They taste somewhat similar to crab rangoon.
Two things should be noted - the crab can be replaced with something else, but I do suggest you try it with REAL crab, as it is yummy! Also, this recipe is anything BUT healthy! Its loaded with butter and it's definitely something you want to make sparingly. But the butter is essential, as it gives it that rich flavor that really brings out the crabs and the mushrooms :)
Stuffed Mushrooms ; makes ~24 mushrooms
Modified from THIS recipe.
* 24 large fresh mushrooms, cleaned and stems removed
* 1 cup butter
* 4 cloves garlic
* 1/2 onion, diced
* 8 ounces cream cheese
* 6 ounces chicken flavored dry stuffing mix, prepared as directed on box
* salt and pepper, to taste
* 1/4 tsp red pepper flakes, optional
* Parmigiano-Reggiano, for topping
1. Arrange mushroom caps on a medium baking sheet, bottoms up. Chop and reserve mushroom stems.
2. Preheat oven to 350 degrees F (175 degrees C)
3. Melt butter in a medium saucepan over medium heat. Add garlic, onion, and mushroom stems, and cook until tender, about 5 minutes.
4. Prepare chicken flavored dry stuffing mix according to package directions.
5. In a medium bowl, mix together prepared dry stuffing mix, cream cheese and crabmeat. Add salt, pepper, red pepper and ~half of the garlic/onion/stems mixture, reserving as much butter as possible for step 6.
6. Liberally stuff mushrooms with the mixture. Drizzle with the butter and garlic. Season with salt, pepper, garlic powder and crushed red pepper.
6. Bake uncovered in the preheated oven 10 to 12 minutes, then add the parmigiano-Reggiano onto each mushroom. Bake another ~15 minutes until evenly browned.
Notes:
-Do not use imitation crabmeat, it will not taste as fresh!
-When cleaning mushroom caps, scrape with a knife or spoon around inside edges to get as much room as possible inside for the stuffing.
-Try not to wet the mushrooms too much, as they can absorb water.
-This makes A LOT - so keep that in mind when making these. This amount would be great for a large get together or holiday.
Two things should be noted - the crab can be replaced with something else, but I do suggest you try it with REAL crab, as it is yummy! Also, this recipe is anything BUT healthy! Its loaded with butter and it's definitely something you want to make sparingly. But the butter is essential, as it gives it that rich flavor that really brings out the crabs and the mushrooms :)
Stuffed Mushrooms ; makes ~24 mushrooms
Modified from THIS recipe.
* 24 large fresh mushrooms, cleaned and stems removed
* 1 cup butter
* 4 cloves garlic
* 1/2 onion, diced
* 8 ounces cream cheese
* 6 ounces chicken flavored dry stuffing mix, prepared as directed on box
* salt and pepper, to taste
* 1/4 tsp red pepper flakes, optional
* Parmigiano-Reggiano, for topping
1. Arrange mushroom caps on a medium baking sheet, bottoms up. Chop and reserve mushroom stems.
2. Preheat oven to 350 degrees F (175 degrees C)
3. Melt butter in a medium saucepan over medium heat. Add garlic, onion, and mushroom stems, and cook until tender, about 5 minutes.
4. Prepare chicken flavored dry stuffing mix according to package directions.
5. In a medium bowl, mix together prepared dry stuffing mix, cream cheese and crabmeat. Add salt, pepper, red pepper and ~half of the garlic/onion/stems mixture, reserving as much butter as possible for step 6.
6. Liberally stuff mushrooms with the mixture. Drizzle with the butter and garlic. Season with salt, pepper, garlic powder and crushed red pepper.
6. Bake uncovered in the preheated oven 10 to 12 minutes, then add the parmigiano-Reggiano onto each mushroom. Bake another ~15 minutes until evenly browned.
Notes:
-Do not use imitation crabmeat, it will not taste as fresh!
-When cleaning mushroom caps, scrape with a knife or spoon around inside edges to get as much room as possible inside for the stuffing.
-Try not to wet the mushrooms too much, as they can absorb water.
-This makes A LOT - so keep that in mind when making these. This amount would be great for a large get together or holiday.