Crab Stuffed Mushrooms-A savory blend of mushrooms, crab, and bell pepper flavors with a hint of Parmesan cheese come together in this classic appetizer.
What a busy week this has been! It seems like I have been around the world and back, while in actuality, I’ve only been on a couple of business trips. The week started off with a two-day meeting in Tampa and mid-week there was a half-day management training. The trip left me completely exhausted.
Obviously, I am not a fan of business trips, but good things do come from them. Let’s face it. Who likes driving hundreds of miles only to sit in a large room with people you don’t know for several hours?
Staying in hotels is not a blast either, but on a positive note, I was able to hang out with coworkers who I rarely see and eat in some pretty good restaurants.
One night, our group went to a steak house for dinner. As I sat looking over the menu, I started getting ideas for things I could make for the blog. I immediately noticed appetizer section with all its yummy choices. It was full of delicious options like cheese fries, jalapeno poppers, soft pretzels, and dips. As a result, the menu provided several ideas for fun recipes.
Over the next few days, I wondered how they would taste with a crab filling instead of the basic seasoned bread crumbs and egg mixture. Crab stuffed mushrooms sounded much more appetizing than the standard stuffed mushrooms.
After I had returned home from all my trips, I decided to give it a shot. I bought some large, baby portabella mushrooms, green bell peppers, and crab then got to work. I was very surprised at how simple the filling was to prepare. It is very similar to a crab cake. The mushrooms didn’t take any time to rinse and remove the stems and core. In no time at all, I had the mushrooms filled and placed in the oven.
About 25 minutes later, these little jewels were toasty and golden brown. I knew they would be a hit with John. He loves mushrooms and orders stuffed mushrooms at many of our favorite restaurants. Most of all I was completely surprised when my son wanted to try one.
Kale has never cared for mushrooms and crab isn’t on his “favorite foods” list. He took a couple and said they were “ok.” Only, I knew they were better than just “ok” since I saw him go back for three more. I’m thrilled that he likes crab stuffed mushrooms.
My business trips didn’t end up all bad. Anytime I can come back with a new recipe idea and a new food for my son, and that makes me happy!
Used for this recipe:
- 10-12 large mushrooms (Stems can be reserved for filling, rinsed with stems and cores removed)
- 2 Tablespoons melted butter
- 1/3 cup onion (chopped)
- 1 teaspoon seafood seasoning (Similar to Old Bay.)
- 1/4 teaspoon salt
- 6 ounces can lump crab meat, or fresh if available
- 1 egg (lightly beaten)
- 1/2 cup bread crumbs
- 1/4 cup grated Parmesan cheese
- 1/4 cup green bell pepper (chopped)
Preheat oven to 350 degrees.
Prepare a cast iron skillet or 9 x 9 baking dish with cooking spray or butter.
If using the mushrooms stems, chop into small pieces.
Combine mushroom stems, butter, onion, seafood seasoning, salt, crab meat, egg, bread crumbs, Parmesan cheese and green bell pepper in a large bowl.
Mix until well combined.
Using a spoon fill each mushroom cap, rounding off the top.
Lightly spray tops of stuffed mushrooms to assist with browning.
Place pan in the oven for 25 minutes or until filling is golden brown.
Remove and serve immediately.
*Calories are based on a serving size of 2 mushrooms per serving.