These mushrooms were probably one of the first things to disappear off my table on New Year’s Eve and I have never made stuffed mushrooms before so when I tell you tonguegasmalicious and easy, you can believe it!
A Southern Fairytale
Crab Stuffed Mushrooms
- 1 pound large mushrooms
- 1 stick ( 8 Tbsp) butter
- 3 green onions, minced
- 1/4 C minced red bell pepper
- 1 small can (6 oz) crab meat, drained
- 1 C bread crumbs, or really crushed cracker crumbs
- 1/4 tsp salt
- 1/2 tsp Zatarains Cajun seasoning blend
- 1/2 tsp pepper
- 1/2 tsp garlic salt
- 2 Tbsp Parmesan cheese
- Wash the mushrooms and pop the stem off. Chop the stems and set them aside
- Place the mushroom caps in a baking dish, open side up and brush 3 Tbsp melted butter over them.
- Melt remaining butter in skillet; add chopped stems, minced green onions and red bell pepper. Cook until vegetables are tender.
- Combine cooked ingredients with bread crumbs, crab meat, and seasonings.
- Fill each mushroom to overflowing.
- Sprinkle each mushroom with a little Parmesan cheese.
- Bake at 350° for 20 to 30 minutes, until the mushroom caps are hot and the insides are all golden and bubbling.
I couldn’t get Nathan away from these little suckers. They are quite delicious on their own but dipped into a bit of buttermilk ranch dressing and yeah baby. These are better than restaurant quality.
If you’re total garlic hounds like we are, melt your butter with 2 crushed/minced garlic cloves before brushing it over the caps and add 2 finely minced garlic cloves to the butter in the skillet.
Make sure you snag your button and sign Mr. Linky linking directly back to your Mouthwatering Monday post!! Then go visit everyone else and relish in the tonguegasmaliciousness!
