Sometimes you just want a light and simple dinner, no matter the season. These crab stuffed mushrooms fit the bill paired with a salad.
They also make a lovely appetizer, but they aren’t so fancy and expensive to make that you couldn’t carry them to a tailgate or casual backyard BBQ. They would also be great served as an accompaniment to a nice juicy rib-eye. I have probably done all of the above with them over the years.
I use white cheddar cheese on my mushrooms, but please use whatever cheese is your favorite. I encourage people to always change a recipe to fit their own tastes.
If you have leftover white wine, that will be perfect for this recipe. If you are like me and there is no opened bottle of white wine hanging out, this is one of the rare times I will say its OK to use the cheap white cooking wine you find at most grocery stores. With the addition of garlic and butter to the sauce, the wine is just there in the background adding a bit of acidity.
I like to serve this with lemon wedges for those who prefer just a touch of lemon with their seafood.
Try these on an appetizer bar at your next cocktail party.
Preheat oven to 350 degrees F.
Spray baking pan with sides with baking spray.
Gently clean mushroom and remove stems, reserving stems. Place mushroom caps, gill sides up in baking dish.
Finely chop mushroom stems, you want about 1/2 a cup.
Add ½ cup butter to a skillet and heat on medium until melted. Add chopped mushroom stems, garlic, onions, and green peppers. Cook until slightly softened. Turn off heat. Add crab meat, parsley, Italian seasoning, Parmesan cheese, and bread crumbs. Mix well. Mixture may be a little dry, its OK, the mushrooms are going to give off liquid and the mixture will absorb some of the garlic butter.
Evenly distribute the mixture between mushroom caps.
In a separate saucepan, melt ½ cup butter, add white wine and garlic powder. Drizzle over mushroom caps.
Place in preheated 350 degrees F oven. Bake for 15 minutes, longer if you prefer your mushroom caps more cooked.
Remove from oven and cover each mushroom cap with a small square of white cheddar. Put back into oven and cook another 5 minutes. Keep warm until serving.
Other appetizer ideas