The Crab Stuffed Mushroom recipe is prepared with an intriguing combination of herbs, peppers, Dijon mustard, white cheddar cheese and, of course, crab. It's an excellent party appetizer and step up for stuffed mushrooms.
Check it out: The mushrooms can be baked,
pan-fried, or grilled.
Pictured: Pan-fried crab-stuffed mushrooms
1-1/2 pounds (about 24) white mushrooms
4 green onions, chopped
3 cloves garlic, minced
1 tablespoon fresh basil, chopped
1/4 cup fresh cilantro, chopped
1 fresh green chile, seeded and finely chopped
1 pound crab meat, shelled and flaked
1/2 teaspoon Dijon mustard
1 tablespoon ground red pepper
6 ounces quality white cheddar cheese, grated
Wipe the mushrooms clean with a damp paper towel and remove the stems. Place the mushroom caps on a shallow baking dish.
Mince the stems. Combine all the remaining ingredients with the minced stems and mix well.
Spoon the mixture into the mushroom caps and bake in a preheated 350° oven for 15 minutes. Serve warm.
Makes about 24 appetizers.
Most stuffed mushroom recipes call for baking, but did you know that stuffed mushrooms can be grilled or pan-fried as well? Here's how:
Brush the mushroom caps with melted butter or olive oil before stuffing them. Stuff and grill over low heat with the lid down. Or pan fry over medium-low heat until the cheese is melted and the mushrooms are heated through and a uniform color, about 10 minutes, give or take. (You might want to coat the bottom of the frying pan with a little butter and/or olive oil, too.)