As promised – my stuffed mushrooms🍄 recipe! I do not use frozen crab cakes as my cheat for this recipe. I do make my own filling for stuffed baby bellas!
Mushroom Crab Filling🦀
I combine all the ingredients below to make the filling. This recipe usually makes about 2-3 8oz. packages of baby bella mushrooms, depending on their size and how much filling you put in them. As I have said before, Andy is not a mushroom fan. So my filling to mushroom ratio needs to be pretty even or heavier on the crab filling side.😆
- 8 oz. cream cheese, softened
- 2 cloves garlic, minced
- Salt and pepper
- 1/2 cup bread crumbs
- Grated parmesan cheese
- 1/2 cup green onions, finely chopped
- 1/2 tsp. Worcestershire sauce
- Old Bay Seasoning
- 8 oz. lump crab meat
I like to mix everything together, but the crab meat. I add that last so it stays in bigger lumps and doesn’t break apart. I will taste the filling to see if any more salt, pepper or old bay needs to be added. Sometimes I will take the stems of the mushrooms, finely chop them and add them into the filling mixture, if I choose not to save them for a stir fry. I don’t like to waste any part of the mushroom!
Preheat the oven to 375. Remove the stems and some of the inside of each baby bella mushroom cap. Use a bit of EVOO on the bottom of each cap and place them on a parchment lined baking sheet. Fill each cap with the filling and top with some more cheese. If I have any left over filling and I do not buy more mushrooms, I do freeze it for another time! Bake the mushroom caps for about 20 minutes and enjoy!
Any other filling recipes out there? Do you have a must use ingredient? Comment below!
Live to Eat,