Crab-Stuffed Mushrooms BY REBECCA FENDING
Mushrooms are typically in season at all times in Florida, so if you’re looking for a new recipe to spice up the normal rotation, these stuffed mushrooms are sure to do
the trick. Light, low-card but still so satisfying, these mushrooms are sure to be a great meal during the week, or even as an appetizer when hosting.
Serves 12 Ingredients and supplies: • 4 to 6 large portabella mushroom caps (or a package of baby portabellas for bite-sized portions) • Two 6 oz. cans of lump crab meat, or fresh crab equivalent • 4 to 6 oz. room temperature cream cheese • ¼ cup each of grated parmesan and shredded mozzarella cheese
• 1/3 cup of finely chopped green onions (yellow works, too) • 2 cloves fresh minced garlic • 1/2 teaspoon each of garlic powder, onion powder and Old Bay seasoning • Salt and pepper to taste • Optional: ½ tablespoon of your favorite hot sauce
• ¼ cup mayonnaise
1. Preheat your oven to 375 degrees Fahrenheit. 2. Clean your mushrooms and wipe away any excess moisture or dirt. Place the mushroom caps gill side up on a parchment paper lined baking sheet and set aside. 3. In a bowl, combine the remainder of your
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ingredients. Once well combined, spoon the crab filling into your mushroom caps. Top with any extra cheese you may like. 4. Bake stuffed mushrooms for 15 to 20 minutes or until the cheese and filling is golden and bubbling. Serve immediately.
