Crab Stuffed Mushrooms

It is hard to think of foods that can survive a long car ride, but I came up with a couple of good things to take with us to our recent trip to Hays, KS. Both were successful transports and were enjoyed by all. Along with the Parmagiano herbed carrots, Roasted Parmagiano and Herb Carrots, we also brought the makings for some crab stuffed mushrooms with us too. The carrots were served with dinner and the mushrooms were appetizers.

I made the crab stuffing at home and brought it with us and then I stuffed the mushrooms once we got to Hays.

Mushrooms are a staple in our house. I can use mushrooms in just about anything, and do too. 🙂 And crab, well that goes without saying. I love anything with crab. I also added some of my leftover sausage and spinach mixture that was leftover from my breakfast tortelets. A New Year’s Breakfast

Crab Stuffed Mushrooms

1 lb mushrooms

7 oz jumbo crab meat

5 green onions, sliced very thin

1 jalapeno pepper, diced fine

1/2 red bell pepper, diced fine

1 TBSP garlic

salt & pepper to taste

a dash of dried thyme

dash of dried oregano

dash of dried marjoram

dash of dried basil

1/2 cup Parmagiamo cheese

1/2 cup mayonnaise

1/2 cup cooked sausage crumbles, optional

Mozzarella cheese for topping

paprika and parsley for topping

Combine everything together and mix well. There is no right or wrong way to do this, but I prefer to mix my spices and mayonnaise together separately then carefully fold it into the crab and vegetable mixture.

Preheat the oven to 350* F or about 190*C.

Wash the mushrooms and pop out the stems. Generously fill the mushroom caps with the filling, then top with mozzarella cheese. Sprinkle the tops with the paprika and bake for about 15-20 minutes or until the cheese is completely melted and the mushrooms are hot. Add the parsley and serve immediately. You want these hot, straight out of the oven. Eat as many as you like. They are fairly healthy, at only about 167 calories per mushroom and are full of different nutrients.

Happy New Year Everyone. Stay safe and stay well. ‘Til next time.

Author: ajeanneinthekitchen

I have worked in the restaurant and catering industry for over 35 years. I attended 2 culinary schools in Southern California, and have a degree in culinary arts from the Southern California School of Culinary Arts, as well as a few other degrees in other areas. I love to cook and I love to feed people.

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