This is my crazy good savory crab stuffed mushrooms recipe. So delicious and delicate tasting! Try them at your next get together!
We grew up in a two family house that my folks owned. The oldest two siblings were born in a different town and my parents moved to the new house when they were babies. The rest of us sibs were born in the new town after the move. My paternal grandparents lived on the first floor, while my family lived on the second and third floors.
My grandfather passed away when I was 4 and after that, my sisters and I took turns sleeping downstairs in my grandmother’s house to keep her company. We were well into our teenage years before I stopped sleeping down there. But while I did, I loved to sleep there.
Ingredients
¼ red bell pepper minced
10 ounces portobello mushrooms medium sized, cleaned and stems removed. Dice stems
4 tablespoons butter
2 cloves garlic crushed
4 ounces crabmeat drained
½ cup panko bread crumbs
⅛ teaspoon Bell’s seasoning
3 tablespoons parmesan cheese
2 teaspoons dried parsley
1 tablespoon olive oil I dribble it on
Instructions
Heat a sauté pan on medium
Add butter and melt
Add minced mushroom stems, bell pepper and garlic and sauté for 8 minutes or until done
Preheat oven to 375 F
Take off heat and add crabmeat, bread crumbs, Bell’s seasoning, parmesan cheese and parsley. Stir until combined
Line a jellyroll pan with foil
Take a teaspoon and heap the stuffing in each mushroom cap and line them up on the pan
If you have extra crab mixture, place in a ramken and put it on the pan with the mushrooms
Liberally drizzle olive oil over mushrooms
Bake for 25 minutes or until done
Place stuffed mushrooms on a serving dish
Plate a few
Eat a few
Smile
Enjoy