Crab Stuffed Mushrooms

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