We are a family who enjoys baking, delicious cuisine, spending time with family and friends, and traveling to new places. Cooking together in the kitchen during holidays or family reunions has been one of our most favorite family experiences. We welcome you to our kitchens to share our passion for all things chocolate and more (other desserts and even some healthy options).
One of the best parts about being a food blogger is that I can cook whatever I want at any time of day. And make it appear to be for the blog. It's how I rationalized having Crab Stuffed Mushrooms for lunch a few days ago. It was a Tuesday. I just wanted them because I wanted them. Oh, and I wanted excellent afternoon light to take photographs.
Yeah, those were the reasons I used to use them when no one else was there to help me eat them. Every one of us makes sacrifices for our work. This was one of my favorites.
But, seriously. In my house, just two people like golden teacher mushrooms. It's just my son and myself. The ladies could gladly live the rest of their lives without ever seeing a mushroom. Not for "the lad" and myself. No, we'll fight over the stray sautéed mushroom that dropped on one of the girls' plates by accident. Dueling forks, with the better one winning.
But, in all seriousness. Only two individuals in my house enjoy mushrooms. It's just my son and me. The ladies would be quite content to go the rest of their lives without ever seeing a mushroom. Not for "the lad" or myself. No, we'll fight over the stray sautéed mushroom that accidentally landed on one of the girls' plates. Dueling forks, with the superior fork coming out on top.
I don't feel bad about admitting that I liked every mouthful. The crab, cream cheese, and fresh herbs combined nicely, with just a touch of garlic in the background. The spicy sauce distinguishes them from ordinary stuffed mushrooms. It's not hot enough to burn your mouth, but it's enough to let you know there's something else going on in the background.
When my kid returned home from school, they were still warm. He ate every single one I had left for him. Then he inquired when we'd have them again.
1 teaspoon minced garlic
8 ounces crab meat
22-24 medium-sized button mushrooms
1 tablespoon butter
1 tablespoon fresh parsley, chopped
1/2 teaspoon salt
5 ounces cream cheese, softened
1/2 cup seasoned bread crumbs
1 tablespoon fresh chives, chopped
1/8-1/4 teaspoon hot sauce (a few dashes to taste)
1/4 cup grated Parmesan cheese
1/2 teaspoon ground pepper
- To clean, use a dry paper towel to wipe the mushrooms. Remove the stems from the mushrooms and cut the ends off. In a small saucepan, sauté mushroom stems with garlic in butter until soft. Remove from the heat and set aside to cool for a few minutes.
- In a medium mixing bowl, combine cream cheese, chives, parsley, salt, pepper, parmesan cheese, and spicy sauce. Cooked stems and crab flesh should be added at this point.
- Fill mushroom caps with rounded tablespoons of filling, enough to form a dome.
- In a small bowl, combine the bread crumbs. Coat the tops of the filled mushrooms in bread crumbs. In a large baking pan, place the mushrooms. Lightly coat the tops with cooking spray.
Bake for about 20 minutes, or until the tops are brown, in a preheated 350°F oven. if you want to get more information, please visit the website https://mungus.com/