This delicious recipe for stuffed mushrooms is perfect for almost any gathering. Ok, maybe not an early breakfast, but they would work at a brunch, an afternoon tea, as an appetizer for a formal dinner, or a side dish at a casual patio potluck. I make them every year for our Christmas Eve gathering, and they're always a big hit.
Crab Stuffed Mushrooms
24 large whole mushrooms (w/ stems)
4 tbsp minced onion
4 tbsp butter
Salt & pepper - pinch each
1 tbsp flour
1 cup heavy cream or half & half
4 tbsp minced parsley
1/2 cup grated mozzarella cheese
1 cup grated swiss cheese
2 cups crab meat
Remove stems from mushrooms and set aside. Scoop out the center of the caps. I scoop out quite a bit, because I like to have lots of stuffing in each mushroom. Keep the scooped stuff, set it aside with the stems.
Arrange cups on a cookie sheet or casserole dish. I line it with tin foil for easy cleaning later. Season with salt and pepper.
Mince the mushroom stems and the shroom innards, and throw into a frying pan and saute together with 3 tbsp of butter and the minced onion. Lower heat. Add flour and cook on low heat, stirring, for 1 minute. Stir in cream and let it simmer until thickened. Stir in parsley, a smidgy more salt & pepper to taste, and the mozzarella cheese. As the cheese melts, toss in the crab meat. Mix together quickly (but well) and then remove from heat.
Bake at 375° F for 15 minutes. Serve immediately.
If you won't be serving right away, leave off the cheese topping, bake the 15 minutes, and then cover. Once you get where you're going, sprinkle the cheese on top and broil for a few minutes just to melt the cheese.