I will be the first to confess that I didn’t care for mushrooms at all until I was 18. Now, mushrooms are a regular on our menu. They’re so versatile and there are so many varieties of them. The flavor combos would never end!
Mushrooms can be incorporated into so many different meals – appetizers, breakfast, lunch, brunch, dinner.
A favorite when dining out, stuffed mushrooms are easy to cook and can even be made ahead and frozen for a future party! Here’s one of our go-to recipes for a party appetizer.
3/4 Cup melted butter, divided
1 pound fresh mushrooms, stems removed
1 Cup seasoned breadcrumbs
1 Cup shredded mozzarella
1 – 6 oz. can crab meat, well drained
1 pound fresh picked crabmeat – claws or lump
2 Tbs. minced garlic
1/4 Cup shredded mozzarella for the top
Preheat oven to 375 degrees
Brush a large baking sheet with 1/4 Cup melted butter. Arrange mushroom caps in a single layer. Do not crowd.
In a mixing bowl combine the breadcrumbs, remaining 1/2 Cup of melted butter, shredded cheese, crab and garlic. Spoon into the mushroom caps – and it’s that easy!
Bake for 10 to 12 minutes until lightly browned on top. Sprinkle with additional cheese if desired.