- Brienne Boortz
- Crab-Stuffed Mushrooms
24 large white mushrooms
¼ stick cold butter (not margarine)
2 oz. sour cream
2 oz. cream cheese
2 tbsp. garlic salt
4 oz. lump crab meat
2 oz. shredded Italian cheese blend
4 tbsp. Italian bread crumbs
¼ c. chopped chives
24-cup mini-muffin pan
Pre-heat oven to 350 degrees. Assemble stuffing mixture by stirring sour cream, cream cheese, garlic salt and crab meat in medium mixing bowl until thoroughly combined. Cut butter into 24 equal squares and drop one square into each cup of mini-muffin pan. Wipe mushrooms and remove stems. Spoon mixture into each mushroom cap, and place them into each available cup of the mini-muffin pan. Place pan into oven; after 25 to 30 minutes, sprinkle cheese blend onto each mushroom, and return to oven long enough to melt cheese.
Place 3 mushrooms per serving on to plates (serves 8), or place all on a large hors d'oeuvres platter and garnish with Italian bread crumbs and chopped chives.
This crab-stuffed mushroom recipe is a fairly simple recipe I used to only serve during holiday parties and special get-togethers. Funny thing, they were always the first to go. When I started my House Chef business, they were the first to go on the menu. What's amazing is how many "mushroom haters" I've turned into "mushroom lovers" with this dish. One of my special touches with this appetizer is to drizzle a little teriyaki fish sauce over the top of them. I don't make that sauce myself; I buy an incredible version from Sushi Ring.
— Submitted by In-home private chef services' Robert Brunet, The House Chef of Colorado Springs