Oh Yea, these are the ones! These are the mushrooms that you used to order at the restaurant, whether they were Crabmeat, Lobster, or Seafood stuffed mushrooms. Not only did you order the mushrooms with this fantastic stuffing. Sometimes for a special, I would top haddock or scallops with any one of these stuffings and sprinkle with crumbs and bake. Add spinach or asparagus and make a stuffing for a chicken breast. It’s a really versatile stuffing with many uses. You could fill fillo cups and bake for a great appetizer or bite size seafood pies. You could roll it up in flour tortillas or wonton wrappers and deep fry for a really classy and delicious appetizer. Use your imagination! The other thing that I love about this recipe is that it freezes awesome. If you only want to make 6 or eight mushrooms, place the rest in ziploc bags and freeze. Pull it out anytime you need to whip something up. That’s actually how these came to be today. You don’t have to make the jumbo mushrooms caps, but if you alter the size of the mushroom your cooking times will change. The smaller the mushroom, the more stuffed mushrooms you will yield.
Crabmeat Stuffed Mushrooms
preheat oven to 400 degrees ~ bake 12 minutes ~ 20 ++ servings
20 Large mushroom caps (stems reserved)
3 tbsp finely diced shallots or onions
3 tbsp finely diced green peppers
3 tbsp finely chopped mushroom stems
1/4 tsp salt
1/4 tsp black pepper
1 stick butter
juice of half lemon
1 8 oz pkg cream cheese
3/4 cup crushed ritz crackers
16 oz. can crabmeat, good quality, dry packed pasteurized
1 stick melted butter
1 tbsp lemon juice
freshly shredded cheddar cheese
In a large sauté pan, melt 1 stick butter, add your chopped mushrooms, onions, and peppers and sauté until tender on med.high heat, about 7 minutes
Stir in salt and pepper and lemon juice
Turn off heat and add cream cheese to the hot mixture, do not mix in, just cover and let sit for 10 min.
Add: Ritz cracker crumbs, and crabmeat, fold everything together. Taste, alter salt if needed.
On a cookie sheet, or in casserole dishes, lay out the mushroom caps. Stuff them generously and top with mixture of both shredded cheeses.
Dizzle with the lemon butter generously. Bake for 12 minutes or until golden brown. Garnish with lemon and parsley.