There are days where I whip up something in 30 minutes with a pinch there and a dash here and usually it turns out decent.
But the other day, I guess my creative juices weren’t flowin’ because I made horrendous dinner. And the doc is sweet and says it was good, but I was not happy.
Not. At. All.
The chicken was alright but the pasta … I wanted to cry.
What saved me from bursting out to tears was what I made as appetizers.
They were so yummy that it made up for that sticky mess! Phew!
I love mushrooms, I put it in just about anythng I can. And I love seafood! While I was prepping the mushrooms, I kept thinking about my bff, DK.
[Yes, I have a lot of best friends, don’t judge]
She’s a pint-sized cutie who LAHOOVES crab and shrimp. But doesn’t like mushrooms. We lived next to each other on the island and I used to cook for her all the time. And I would sneak in veggies whenever I could (like a mother), but one day she found out and after that, she didn’t trust me.
There is no easy way of hiding the mushrooms in this recipe but I don’t care, the next time I see her I’m stuffing her face with these bite sized goodness!!
I took Paula Deen’s recipe and made my life a little simpler and did the following:
Crab Stuffed Mushrooms
Yields 6 large mushrooms or 12 small mushrooms
1 cup crabmeat
1 cup of cream cheese with chives
1 tbsp milk
4 tbsp Parmesan + a little more for garnish
6 large mushrooms caps or 12 white mushroom caps **
½ cup breadcrumbs
1 tsp salt
1 tsp black pepper
2 tsp garlic powder
butter, room temperature
* If mushrooms still have stems, remove.
Preheat oven to 375 degrees F.
In a large bowl, combine crabmeat, cream cheese, milk, Parmesan, salt, pepper, and garlic powder.
Once combined, roll into balls and stuff mushrooms with mixture. Top with breadcrumbs and Parmesan cheese.
Brush the pan to coat and brush mushroom tops with butter to help them turn brown. Place in oven for 20-30 minutes until filling is hot!
Enjoy every warm bite you take!