Umm, yum. I made these crab stuffed mushrooms this past Memorial Day weekend for an afternoon snack. I will say I am more than pleased with how they turned out. For just winging’ it…they were delightful. This is what I did.
Crab and Cream Cheese Stuffed Mushrooms
425° || 20 minutes
1 egg yoke
1 small onion
2 tbsp. butter
Pinch of chives
1 small can crab meat
¼ cup mozzarella cheese
⅓ block softened cream cheese
6 medium sized Portabella Mushrooms
Rinse and dry mushrooms. Remove stems and reserve for chopping. Place in a small baking dish or on a cookie sheet. Dice onion and mushroom stems. Melt 2-3 tbsp. of butter in a medium frying pan. Saute onions and mushroom caps until onion is translucent. Approx. 10-12 minutes. Season with salt and pepper. I also added a bit of cayenne pepper, but you can leave that out if you don’t like a little heat. Next, add crab meat. Saute for another 1-2 minutes. Remove from heat. Let cool completely. In a small mixing bowl combine softened cream cheese, ¼ cup mozzarella, and egg. After onion, chive, and crab mixture has cooled, add to mixing bowl and fold into cream cheese and egg mixture. It should become very creamy. Place a heaping amount of crab and cream cheese filling on top of mushroom caps. Top with a sprinkle of mozzarella and bake for 20 minutes. Enjoy!
