Wednesday, November 17, 2010

crab stuffed mushrooms

i have been avoiding carbs in an effort to equip myself for the imminent holiday gluttony. 
  nothing like losing a few pounds so i can gain them back.

eating eggs and chicken all the time gets old fast, so i try to diversify my meal options.  
enter crab stuffed mushrooms.

rinse and stem 10 mushrooms
(i used 11 because that's how many came in the package)

chop 1/2 cup green onions

chop 1/2 cup fresh parsley

add to a dish with 1 cup crabmeat, 1/2 cup softened cream cheese, 4 tablespoons parmesan cheese, and a pinch each of salt, pepper, and garlic powder

mix together with a fork

spoon into mushroom caps and place in a greased baking dish

sprinkle with bread crumbs
(or parmesan cheese, which i did, for low-carb version)

bake at 375 for about 20 min, until filling is melted and topping is browned

this is what perfection looks like.  now go make these so you can taste it too!

crab stuffed mushrooms. (adapted from paula deen)

10 white mushrooms

1 cup crabmeat
1/2 cup cream cheese, softened
1/2 cup chopped fresh parsley
1/2 cup chopped green onions
4 tablespoons parmesan cheese
1/4 teaspoon salt
1/4 teaspoon pepper
1/4 teaspoon garlic powder

topping:  1/4 cup breadcrumbs or parmesan cheese

preheat oven to 375
rinse and stem mushrooms, set aside
combine remaining ingredients in a medium bowl and combine with fork
spoon mixture into mushroom caps
sprinkle with 1/4 cup breadcrumbs or parmesan cheese
bake for 20 minutes or until filling is hot and melted and topping has begun to brown

notes:  you can save the mushroom stems, dice finely, and add to the filling mixture.  there is plenty of filling for more than 10 mushrooms (mine were not very large).  adding mushroom stems will increase the amount of filling.  you'll probably have enough for at least 15 mushroom caps.

i saved 4 of these and re-heated them in the toaster oven at work the next day.
they are just as divine the second time around

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