Crab-Stuffed Mushrooms are one of my favorite dishes to serve as an appetizer when entertaining or even for a special dinner at home. When I am feeling a little sluggish or not so into cooking a 3-course meal, this dish reminds me of how many ingredients make life seems so simple. This particular treat should be on your monthly meal planning. If it is not possible, you can always take advantage of sales.
I love using large portabella caps because they are easier to fill with any mixture. The smaller caps as I prefer them for entertaining large groups of people are not easy to fill with any mixture. You can use any kind mushrooms that can be stuffed as long as you clean them well and remember to save the stem for the stuffing mixture.
You can purchase canned Crabmeat and make this recipe. Fresh crabmeat is always best to use it will taste better. It is always nice to see a good sale and take advantage of it. And if you are not in the mood for crabmeat, an aromatic sausage mixture will do the job.
- 2 large mushroom caps or 10-12 button mushroom stuffer caps
- 2 tablespoons of butter
- 1 tablespoon olive oil
- 1/2 cup of chopped onion finely minced
- 1 celery stalk finely minced
- 1 garlic minced
- 1/3 cup fresh parsley finely chopped
- 1/4 teaspoon Thyme leaves only
- 1/4 cup of chopped green or red bell pepper minced
- 1 cup lump crabmeat
- 1 teaspoon fresh lemon/lime juice
- Pinch of salt optional
- 1/4 teaspoon freshly cracked black pepper
- 1/4 to 1/2 teaspoon of Cajun seasoning
- 1/2 teaspoon of seafood seasoning
- 1 tablespoon dried bread crumbs
- 4 tablespoon of shredded Parmesan cheese
- Nonstick cooking spray
- Lemon wedges optional to serve
- Preheat oven to 350 degrees F.
- Heat the butter and oil in a large skillet over medium heat and add the onion celery stalk, garlic, parsley, thyme, and bell pepper; cook until softened, remove from heat and set aside to cool slightly. Pick through the crabmeat to check for stray cartilage and shell and drizzle, add to a large bowl and add 1 teaspoon of lemon/lime juice, salt, pepper, Cajun seasoning, and veggies mixture. Mix mixture until well mixed but be careful not to break the lumps too much
- With the nonstick spray, spray the mushroom caps on both sides and bake at 350 degrees F for 5 minutes. Using a spoon, spoon out the crab mixture and top each mushroom cap. Sprinkle with breadcrumbs and Parmesan cheese. Spray caps with mixture again if desired. Bake at 350 degrees F about 20 to 25 minutes, or until mushroom has give to it and is cooked through. Serve warm with wedges of lemon.