These were actually our dinner one night last week. I had intended on making something else as a main course, but it just never happened, and the mushrooms were so good, we ate most of them. I think the leftovers were only in the fridge until breakfast the next day! LOL!
Stuffed Mushrooms
1 lb. fresh mushrooms (make sure they are fairly equal in size)
2 T. butter, melted and cooled slightly
2 oz. cream cheese, softened
2 oz. cheddar, shredded
2 t. dried onion flakes (or 1 T. minced fresh onion)
1 can crab meat
Pull stems off of mushroom caps; set caps on a cookie sheet:
Chop or mince stem pieces...
Meanwhile, in small mixing bowl, blend cheeses, crab meat and melted butter:
Add minced stems and onion flakes. Stir well.
Fill mushrooms caps generously, and bake at 350˚ for about 30 minutes.
Nom, nom, nom...
NOTE:
I made a second batch of these over the weekend, and I had intended on using that Louis Kemp imitation lobster stuff in the filling rather than the crab, but....I forgot! LOL! I had put all of the ingredients into the food processor, and I was thinking about all of the other things I had to do for our party, and I never got the lobster package out of the fridge. Also, I had realized that I ran out of cream cheese, so I substituted Parmesan, and they turned out great. I will post those photos when I get around to downloading them from the camera.
2 comments:
Hm, I'm not a mushroom fan, but I bet that filling would be good for twice baked potatoes!
Hello Again! Happy Holidays!
Please add some more of your delicious recipes over at Half Hour meals. I thank you for the orange molasses grilled chicken. Saturday event Festive Cakes and Cupcakes. And ... since you love to bake it would be ideal to hang out with you, too!
I love stuffed mushrooms.
Post a Comment