It is easy to get stuck in a familiar routine of cheese balls and bread dips when planning, or going to, such an event. I hope this appetizer recipe can help rescue you from that beaten path. Ever since our dating years, my wife and I occasionally visit a local restaurant for their stuffed mushrooms. They have become our favorite appetizer on the menu. This is my version of that recipe and can also be found on page 13 of my latest cookbook 鈥淭he Best In Your Kitchen鈥� available from my website or worldwide through Amazon. Happy Cooking and enjoy game day on Sunday February 5th!
Creamy Stuffed Mushrooms
鈥�24 large white button mushrooms
鈥�1 tbsp oil
鈥�1 tbsp butter
鈥�4 garlic cloves, minced
鈥�1 small onion, finely chopped
鈥�1 tsp salt
鈥�1/2 tsp fresh cracked pepper
鈥�1 cup cream cheese, room temperature
鈥�1/4 cup grated parmesan cheese
鈥�1 - 170g can crabmeat, drained
鈥�1/2 cup grated Mozzarella cheese
Preheat oven to 400 degrees.
Remove the stems from the mushrooms and chop finely, leaving the mushroom caps intact and set aside in a baking dish.
Add the oil and butter to a large nonstick pan over medium heat. Once the butter has melted, add the chopped mushroom stems, garlic, onion, salt and pepper. Cook until all vegetables are soft and the liquid has evaporated, approximately 7 to 10 minutes, stirring occasionally.
Stir in the cream cheese and the parmesan cheese. Once fully combined remove from the heat and stir in the drained crabmeat. Season to taste with more salt and pepper, if desired.
Fill the mushroom caps equally with the stuffing and place back in the baking dish. Top with the Mozzarella cheese and bake for approximately 20 to 25 minutes until tender. Place under the broiler until golden brown if needed. Let cool slightly before serving.
Makes 24 stuffed mushrooms
Chef Dez is a Chef, Writer, & Host. Visit him at
Write to him at [email protected] or P.O. Box 2674, Abbotsford, BC V2T 6R4
Next 鈥淐hef Dez on Cooking鈥� column will appear approximately February 10/17
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