I was prepping to make dinner the other night for our “North Carolina friends” (and a super cool couple they introduced us to).
I had my grocery list all ready to go. On the menu: eggplant parmesan, caesar salad and garlic bread.
Alas, when I got to Publix, I saw all kinds of produce, but no eggplants. Confused, I asked the produce manager, and he informed me of an eggplant shortage due to the Florida cold snap.
(Um. It was cold in Florida? … He must mean that week when I dug my sweaters out of storage.)
Turns out, eggplant *is* scarce these days. I had no idea. Read more in this story about the shortage.
So, anyway, with my menu adjusted, I needed an appetizer to go with vegetable lasagna.
Something light, yet full of flavor.
Bruschetta? Yes, but, a bit too much tomato with marinara from the lasagna.
Then it dawned on me. Stuffed mushrooms.
Stuffed mushrooms are on my top five all-time favorite appetizers my mom makes for parties.
(No. 1 is pigs in a blanket. Yes, I’m 5 years old.)
But what kind of stuffed mushrooms? Cheese? Sausage? … Why, crab. Of course! Yum-mo.
What you’ll need:
- 1 cup crabmeat
- 1/2 cup cream cheese
- 1/2 cup fresh parsley leaves, chopped
- 1/2 cup green onions, chopped
- 4 tablespoons Parmesan
- few dashes of salt
- few dashes of black pepper
- few dashes of garlic powder
- 2 portobello mushroom caps, or 10-20 white mushrooms caps
- 1/2 cup bread crumbs
- Nonstick cooking spray
Preheat the oven to 375 degrees F.
Combine the crabmeat, cream cheese, parsley, green onions and Parmesan. Season with salt, pepper, and garlic powder to taste. Stuff the mushroom caps with the mixture and top with bread crumbs.
I actually found that this mixture makes closer to 20 stuffed mushrooms, but it depends on how heavily you stuff them.
Spray the tops with nonstick spray to help them brown. Transfer to the oven and bake for about 20 minutes, or until the filling is hot and melted.
[Source: Slightly adapted from Paula Deen’s recipe.]