Crab-Stuffed Mushrooms

My Valentine’s Day…it was simply wonderful!

Take a cold, quiet Sunday in February.
+ a wonderful guy by the name of Brett
+ a pretty vase of flowers on my coffee table, thanks to the same wonderful guy (who sent them to my work on Friday)
+ a bottle of Chianti for drinking and a bottle of Chardonnay for my mushrooms
+ warm focaccia bread dipped in olive oil and sweet balsamic vinegar
+ a big bowl of Greek Pasta drenched in crumbled feta cheese
+ a couple comedies on the television
+ peanut butter no-bake cookies drizzled in chocolate

Yum. But there’s one thing I’m forgetting.

Insert crab-stuffed mushrooms baked in a butter chardonnay sauce.

Yes please.

Crab-Stuffed Mushrooms

3 TBS butter + 2 TBS butter + 1 TBS butter
1/4 C chardonnay
18-20 large button mushrooms
3 green onions, minced
2 tsp lemon juice
4 oz cream cheese, softened
4 oz can crab meat, drained well
2 cloves garlic, minced
1/4 C bread crumbs
salt, pepper, cayenne

1. Clean mushrooms with a damp paper towel. Pop stems out of mushrooms. Cut off the tough ends of the stems and discard. Finely chop stems. Set mushroom caps aside for now.
2. In a small skillet, sautee the mushroom stems in 2 TBS butter for 2-3 minutes. Add garlic and sautee another minute or two. Remove from heat and put in a medium bowl.
3. To bowl, add green onions, lemon juice, cream cheese, crab meat and a sprinkle of salt + pepper and cayenne pepper.
4. Melt 3 TBS butter in a small bowl. Mix in 1/4 C chardonnay. Pour into the bottom of a baking pan.
5. Preheat oven to 350. Stuff the mushroom caps with the crab mixture. Heat 1 TBS butter in the microwave. Stir in 1/4 C bread crumbs. Sprinkle the bread crumbs over the mushrooms. Place mushrooms over melted butter/wine in pan.
6. Bake in oven for 20 minutes or until mushrooms look juicy and bread crumbs are toasted.

This entry was posted in Appetizer, Hot, My Top Ten, Vegetable. Bookmark the permalink.

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