Prep 20 mins
Cook 12 mins
Captain Phil Harris of "Deadliest Catch" made this recipe on the series "After the Catch"; I thought they looked interesting. I would suggest garlic and herb cream cheese, Aloette or Boursin, though you may use what you have handy and suits you. I would think more shredded cheese would be necessary for 40 mushroom caps also. Taken from Discovery.com.
- De-stem and scrape out the caps of domestic mushrooms.
- Spray with oil.
- Bake mushroom caps at 350 degrees for 5-7 minutes to soften.
- Prepare the crabmeat stuffing: Break up and coarsely chop the crabmeat. Place in a bowl and blend with cream cheese.
- Once thoroughly combined, spoon crab mixture into mushroom caps and sprinkle with shredded cheese.
- Broil 6 inches from broiler until melted and lightly browned. *Watch carefully*.
These are very good! I used light chive & onion cream cheese and sharp cheddar on top. I did make a change to the baking method - instead of baking, filling, then broiling, I just filled, topped, and baked for 15 minutes at 350. The filling was piping hot and though the mushrooms still had a little "tooth" to them, I liked them that way. Thanks for sharing this great recipe!
ah ya! really really good. I added chopped green onion, 3 Tbl mayo, cut cream cheese down to 6 oz added 1/4 tsp cayanne pepper and 1/4 tsp lawrey seasoning salt and 1 tsp of lemon zest. And I used the King Crab. YUM!
We just made this, with about half the mushrooms (saving the rest of the "stuffing" for dip). We sauteed a tablespoon of minced onion with 1/2 of the minced mushroom caps, added 1/4 cup bread crumbs, 1/4 tsp. Old Bay, 1/4 package of Hidden Valley dip mix, and used Parmesan for the cheese. Like Nif suggested, we heated the mushrooms in the oven for about 10 minutes (they were BIG mushrooms) before stuffing. Once they were stuffed we put them in the oven at the same time as the brown and serve rolls. They came out lightly browned on top, truly excellent. What a great basic recipe!