Molly’s Crab-Stuffed Mushrooms
Jay tells me that I’m a facebook addict. Apparently I completely zone out and do not hear anything anyone is saying while I’m surfing my friends’ pages. Sorry, honey. You know I love you anyway.
Here are some perks to succumbing to online social pages:
- You find out that dear friends from preschool and elementary school live a quarter mile down the road. (Hi Christina!)
- You don’t feel so lonely on lazy Saturday nights because you find out that there are other people staying home, too.
- You can send out invitations to parties without having to spend a dime. A simple mass message on FB does the trick… AND it keeps track of who’s coming and who isn’t.
- People post food that they are making allowing you to be nosey and ask for their recipe.
This leads me to my friend Molly. I have known Molly since elementary school. (I even have our 4th grade class picture from Mrs. High’s class…hehehe.) Well, yesterday on Facebook, she posted that she was making crab-stuffed mushrooms for a family picnic. CRAB-STUFFED MUSHROOMS! I immediately asked for the recipe because it just sounded so good. What makes this recipe even better is how easy it is to make them! In a matter of minutes, I have these adorable mushrooms on my table and a happy husband with delicious food while watching the Eagles game.
Thank you, Molly! These are literally the best stuffed mushrooms I have ever had.
Molly’s Crab-Stuffed Mushrooms
Serves 6
Source: My childhood friend, Molly
Ingredients:
24 baby portobella mushrooms, stems removed, and cleaned with a damp paper towel
8 oz. cream cheese, softened
6-8 oz. lump crab meat (sift through it with your fingers to make sure there aren’t any shells)
1 Tbs. Parmesan cheese
1 Tbs. +1 tsp. fresh parsley or dill, chopped
1 tsp. garlic powder
salt and pepper to taste
cayenne pepper (optional)
mozzarella cheese
Directions:
Preheat oven to 350 degrees F.
Spray baking sheet with cooking spray. Place mushrooms on sheet.
In a medium-sized bowl, mix the cream cheese, crab, parmesan, 1 Tbs. dill/parsley, garlic powder, salt/pepper, and cayenne pepper. Put a generous amount of cream cheese mixture into the cavity of each mushroom. Add a dash of cayenne pepper and sprinkle with mozzarella cheese.
Bake for 10-12 minutes or until the mushrooms are hot and water starts to appear on the baking sheet underneath the mushrooms. Garnish with dill/parsley. Serve immediately.
