Monday, June 20, 2011

Stuffed Mushrooms; 2 ways!

Stuffed mushrooms are awesome. They're delicious, and a perfect finger food. I make them with a cracker filling and with a cheese filling. The crab filling is my mom's recipe (are you seeing a theme here?), and the cheese filling I found somewhere, so I can't take credit for it. Enjoy!

Buttery Stuffed Mushrooms
1 can crab meat
1 roll ritz crackers, crushed
4 packages white or baby bella, whole mushrooms
1 tsp garlic powder
2 tbsps melted butter
2 tbsp mayo

Preheat the oven to 350 degrees. In rinse and remove the stems of all the mushrooms, BUT reserve the stems of only two packages. You can toss the stems from the other two. Finely chop the saved mushroom stems. Add all ingredients, except the mushroom caps, to the chopped stems and mix well. If the mixture is dry, add a little water. Stuff the mushroom caps and place on a cookie-sheet. Bake for 45 minutes.


Cheesy Stuffed Mushrooms
3 pkgs white or baby bella, whole mushrooms
1 tablespoon minced garlic
1 (8 ounce) package cream cheese, softened
1/4 cup grated Parmesan cheese
1/4 teaspoon ground black pepper
1/4 teaspoon onion powder
1/4 teaspoon ground cayenne pepper
1 can crab meat, drained
2 tbsps butter, melted

Preheat oven to 350 degrees. Spray a baking sheet with cooking spray. Clean mushrooms with a damp paper towel. Carefully break off stems from all the mushrooms, reserving the stems from 2 packages and discarding the rest.
Mince the garlic and mushroom stems. Stir in cream cheese, crab meat, parmesan cheese, black pepper, onion powder and cayenne pepper. Using a little spoon, fill each mushroom cap with a generous amount of stuffing. Arrange the mushroom caps on prepared cookie sheet. Top with a sprinkle of parm cheese.
Bake for 30-45 minutes in the preheated oven, or until the mushrooms are piping hot and liquid starts to form under caps.

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