I love an easy, yummy appetizer.
We are so obsessed with finger food that I love making/trying new ones when I can.
We recently had one of these from Hy-vee.
Pre-made ones and I thought.. Oh maybe I can make it.
Turned out it was actually really easy to make and cheaper!
Let me know know what you guys think!
Ingredients
- 16 oz medium portobello mushrooms (save the stems)
- 1 tbsp olive oil to cook veggies
Filling:
- 1/2 cup finely chopped onion
- diced mushrooms stems
- 2 garlic cloves
- 4 oz claw or lump crab meat
- 4 oz cream cheese softened
- 1 egg
- 1/4 cup bread crumbs
- 1/2 cup freshly grated Parmesan cheese
- 1 tbsp minced fresh parsley
- 1 tbsp minced chives
- Salt
- black pepper
Topping:
- 1/4 cup fresh grated Parmesan cheese or shredded cheddar cheese for topping
Instructions
- Preheat the oven to 375° and lightly grease a baking dish.
- Rinse whole mushrooms under cold water and pat them dry with a paper towel. Carefully pop off the mushrooms stems, right where it connects to the cap.
- Preheat a saute pan and 1 tbsp of olive oil on medium high heat. Saute diced mushroom stems and diced onion until starting to caramelize. Press garlic into the onion/mushroom mixture and saute just until fragrant. Add cooked veggies into a mixing bowl.
- Sift through the crab meat thoroughly with your fingers to make sure there are no pieces of shells accidentally left behind and add crab meat to the mixing bowl.
- Add all remaining ingredients for the filling to the mixing bowl and mix very well until all combined.
- Set mushroom caps in a slightly greased baking dish, cup up. Fill each cap with stuffing mixture, pressing down lightly with your finger to fit a little bit more.
- Sprinkle with some grated cheese over the top of stuffed mushrooms.
- Bake stuffed mushrooms for about 20 minutes.
Enjoy!
Seriously, these were amazing.
We couldn't stop eating it.
Enjoy!!
xoxo
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