Saturday, December 20, 2008

Stuffed Mushrooms (Spinach & Crabmeat fillings)

I usually make these with baby portabella caps, but since I was making a lot for the party I used regular button mushrooms instead. I don't think I'd use them again, the baby bellas taste better and easier to work with, these ones kept rolling around because they were so top heavy.

These are another super easy party food though, since you can make the majority of the 2 separate mixtures together, then end up with 2 totally different ones!

I got the crabmeat filling recipe (altered slightly) from a cooking class I took at Viking a few years ago, and figured spinach would work well as a substitute for those who don't like crab.


Both stuffings share some common ingredients so mix these together first:

1 brick cream cheese (softened)
1 cup mayo
1/3 cup breadcrumbs
1/2 cup of parmesean cheese
2 cloves minced garlic
2 minced shallots
2 tsps parsley flakes
pinch of salt and pepper

Split the mixture in half.

Crab Stuffing

1 can crabmeat

Add the crabmeat in with half of the above mixture

Spinach Stuffing

1 frozen package spinach

Thaw and drain the spinach and mix in with the other half.


The stuffings should cover about 36 mushrooms. Clean the mushrooms and remove the stems.

Spoon in the mixtures to the mushrooms. Sprinkle the mushrooms with breadcrumbs and parmesean cheese.

Bake for 20 minutes at 350 degrees.

No comments:

Post a Comment