Decided to make some stuffed mushrooms today. I opted for crab meat sometimes I use sausage other times just vegetables but today crab was available so I went with a seafood version. Adjust the amount of mushrooms as desired; I was cooking for 2 and thought 4 for each of us was plenty. This made more stuffing than I needed for 8 mushrooms but we enjoy the extra filling so I just sprinkled it in the individual pans for an extra treat. I liked the kick of the chipotle; use your favorite pepper or trade the heat for some italian herbs if you like a mild version.
Crab Stuffed Mushrooms
- 8 large button mushrooms
- 1 Tbs butter
- 2 cloves garlic ~ minced
- 1/8 cup onion ~ diced
- 1/4 tsp salt
- 1/4 tsp pepper
- 1/4 tsp ground chipotle
- 2 o.z. fresh spinach ~ chopped
- 1/4 cup chicken broth
- 1/4 cup crab meat
- 2 o.z. fresh bread crumbs
- 1 o.z. finely shredded cheddar
- 2 strips bacon ~ raw cut into quarters
Wash mushrooms and remove stems. Set aside mushroom caps for stuffing; dice mushroom stems. Over medium heat melt butter; sauté mushroom stems, garlic and onions for about 5 minutes. Season with salt, pepper, and chipotle. Add spinach and broth simmer about 3 more minutes or until spinach is wilted. Remove from heat. Stir in crab, bread crumbs, and cheese.
Stuff mushrooms; sprinkle extra stuffing over top. Lay a quarter piece of bacon across each mushroom.
Bake at 375 degrees for about 40-45 minutes or until mushrooms are tender and bacon is crisp.
Enjoy ~ Kimberly