If you want appetizers that will have folks coming back for 2nd's and 3rd's and 4th's then you want to make these stuffed mushrooms. Sweet crab and buttery mushrooms mixed with Monterey Jack & Colby cheeses. I bet no one can eat just one. My Dad proclaimed these the best stuffed mushroom he has ever had......I hafta agree.
Crab Stuffed Mushrooms
30 Fresh mushrooms
3 tablespoons butter
4 shallots, minced
1 teaspoon lemon juice
1 cup cooked crabmeat (or imitation crab, which is what I usually use for this recipe)
¾ cup shredded Monterey Jack & Colby blend
2 eggs beaten
Fresh parsley, chopped
Preheat oven to 400. If you can fit all 30 mushrooms in one pan, then more power to ya my friend, I have to use 2 pans for this many mushrooms, or make half the recipe, and well that just isn’t gonna happen, so 2 pans it is. Butter up the bottom of the pan pretty well and set aside.
Clean your mushroom and remove the stems. Take a spoon and scoop out a little bit of the mushroom so there is room for the stuffing. Chop all the remaining mushroom stem and set aside. In a large frying pan melt 2 tablespoons of butter. Mince 4 shallots and add them to the pan. Let them cook until they are soft and translucent. Add all the chopped mushroom stems and innards (doesn’t that word make you think of guttin’ a deer???) Anyhow, cook them until they are soft. Remove pan off the heat and add the crab and ¼ cup breadcrumbs. Stir gently. Let this cool slightly.
Beat 2 eggs in a bowl and add to mushroom mixture. Make sure your mixture is cool or you will have scrambled eggs and mushrooms, which isn’t a bad thing, but just not what we want for this recipe. Mix in the cheese and chopped parsley. Sprinkle on lemon juice right before you pop them into the oven.
Bake for 20 – 25 minutes.