Monday, September 3, 2012


One word, FABULOUS! These little beauties are easy to make, and pair well as an appetizer with a seafood or beef dish. Surf and turf was never so simple and delicious. Enjoy!

1 package of large button mushrooms
2 tins of crab meat (we like to use Chicken of the Sea's brand)
1 cup of finely grated Parmesan cheese
1/2 cup of diced scallions
2 tbsp of olive oil
1 tsp minced garlic
1/2 tsp sea salt
1/2 tsp black pepper
2 tsp finely chopped parsley (fresh or dried is fine)
1 tbsp lemon juice

Reserve
1/4 cup white wine
1/4 cup of olive oil

  • Clean the mushroom with a dry paper towel.
  • Use a small spoon to scrape out the inside of the mushroom and make room for the filling.
  • In a large mixing bowl combine the crab meat, Parmesan cheese and scallions.
  • In a cup mix together the olive oil, lemon juice, garlic, salt, pepper and parsley.
  • Pour the olive oil mixture over the crab meat mixture and stir together.
  • Scoop approx. 1 tbsp of the crab stuffing into each mushroom and round of the tops.
  • Place the mushrooms in a glass baking dish (we used an 8x8 and fit 10 mushrooms).
  • Pour the reserved olive oil and white wine into the bottom of the baking dish.
  • Drizzle a thin layer of olive oil over each mushroom.
  • Bake at 350 for 10 minutes, then broil at 500 for an additional 2 minutes. 
  • Remove when tops are crisp and mushrooms are soft.

We are huge fans of this original Yumology recipe. These stuffed mushrooms are a lighter, healthier option than many alternatives. We hope you'll try them out and tell us what you think.


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