Hello mushrooms lovers! It’s late Wednesday evening and I’m cuddled up on the couch after a very… busy day to say the least. Tonight is a yoga pants and hoodie night for sure! The kids have started home-school (after much preparation and more money than I would like to admit) and Michael has started school which we are all excited for. It feels like so much more but really that’s all that’s new. Huh… it sounds so easy itemized but I swear there is a lot that goes into both of those areas of our lives 😀 So much so that I had to pull out my crab stuffed mushrooms photo reserves…
Over the last few months I have cooked new recipes and when I make one I like, I set up for a photo shoot. Even though I’m not necessarily needing it for that week, I know that I might need it in the future when I’m super busy… like this week! So glad I planned ahead.
So to be honest, I am not the mushroom lover in this house. Actually… I despise mushrooms. With the red-hot passions of a thousand suns. I am sharing this recipe with you because Michael loves mushrooms and these crab stuffed mushrooms, he loved. When I came back from the Hutchinson family beach trip in Lincoln City I was lucky enough to be the only one with an empty cooler for the ride home. This meant the refrigerator was emptied out in my cooler… BONUS! I came home with all the wonderful steaks, fresh caught salmon, crab and various fish. I spent a lot of time in the kitchen after I got home and believe me, it was a good thing.
So crab stuffed mushrooms… as much as I hate mushrooms I had about two of these and they were pretty good I admit. They didn’t turn me over to the dark side but they weren’t too bad. Michael said they were wonderful though. He kept snagging more and more of them. If you are a mushrooms lover, give these and try and tell me how you liked them 😀
- 3 tablespoons butter, melted
- 24 fresh mushrooms
- 2 tablespoons butter
- 2 tablespoons minced green onions
- 1 teaspoon lemon juice
- 1 cup diced cooked crab-meat
- 1/2 cup soft bread crumbs
- 1 egg, beaten
- 1/2 teaspoon dried dill weed
- 3/4 cup shredded monterey jack cheese
- 1/4 cup dry white wine
- Preheat oven to 400 degrees F (200 degrees C). Prepare a 9x13 inch baking dish with 3 tablespoons butter.
- Remove stems from mushrooms. Set aside caps. Finely chop stems.
- Melt 2 tablespoons butter in a medium saucepan over medium heat. Stir in the chopped stems and green onions and cook until soft, about 3 minutes. Remove saucepan from heat. Stir in lemon juice, crab-meat, soft bread crumbs, egg, dill weed and 1/4 cup Monterey Jack cheese. Thoroughly blend the mixture.
- Place mushroom caps in the buttered pan, and stir until caps are coated with the butter. Arrange caps cavity side up, and stuff cavities generously with the green onion and crab meat mixture. Top with remaining Monterey Jack cheese. Pour wine into the pan around the mushrooms.
- Bake uncovered in the preheated oven 15 to 20 minutes, until cheese is melted and lightly browned. Serve warm.
