There are some indulgences in life that are worth tossing aside all the reasons you shouldn’t and simply enjoying what’s in front of you. One of those things for me are stuffed mushrooms, and over the years I’ve tried tons of different types of stuffed mushrooms. From baked to fried, frozen store-bought to fresh handmade, there are more combinations of fillings and types of mushrooms than you could even begin to dream of.
I was given this recipe when I hit up a former line cook of mine and asked him to share his recipe for the stuffed mushrooms he’d made at a dinner party I’d attended last year. I was hoping to make these for my betrothed on our first Valentine’s Day together. He happily sent the recipe over my way without so much of a word as where it came from. Only later did he admit to having gotten it from the larger than life personality that is Paula Deen. That said, it’s a tremendous recipe and I’m happy to share it.
Without further delay, here are:
- 2 large Portobello mushroom caps (or 10 medium-sized white mushroom caps)
- 1 cup crab meat – 1/2 cup cream cheese
- 1/2 cup fresh parsley leaves, chopped
- 1/2 cup green onions, chopped
- 4 Tablespoons Parmesan cheese
- 1/2 cup bread crumbs
- House Seasoning (mixture of 1/4 cup salt, 1 tablespoon black pepper, 1 tablespoon garlic powder)
Preheat your oven to 375 degrees.
In the meantime combine the crab meat, cream cheese, parsley, green onions and Parmesan cheese. Mix well and season with the House Seasoning, to taste.
Stuff the mushroom caps with the mixture and lightly top with bread crumbs. Brush the tops with melted butter or spray them with a nonstick spray or even a sprayable butter substitute to help the tops brown as they cook.
Transfer to the oven and bake for about 20 minutes, or until the filling is hot and melted. Remove and sprinkle a little chopped parsley over the tops.
Serve and Enjoy!
Now I often watch what I eat and typically am conscientious of the ingredients I cook with. Anytime you are considering a Queen Deen recipe you have to be prepared to trade any shred of being health conscious for the right to enjoy food full of amazing flavor. I don’t always agree with her often out of control over-use of fats, salt and sugar in seemingly every recipe, but as all cooks know, these are the things where flavor comes from. Again, from time to time though just sit back and savor the flavor. This is one of those dishes with plenty of it.
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