Tuesday, January 4, 2011

Stuffed Mushrooms

I absolutely love mushrooms. If a dish has mushrooms in it, I'll love it regardless of what other gross things it might have in it (like ginger, eww). I don't discriminate against different types of mushrooms either. So when I stumbled upon AB's recipe/episode on stuffed mushrooms, I had to make it. This was the most popular appetizer on my NYE's table. I will make more and with different stuffing next time I get a chance to cook for an event.
*This is not really AB's recipe. I just used his technique*
Servings: 12. Prep time: 25 minutes. Baking time: 10-15 minutes.
1 pack of white mushrooms (about a dozen)
1 pack of portobello mushrooms (about half a dozen)
2 crab sticks, diced (about half a cup)
Half an onion, minced (1/4 of a cup)
1/4 cup of heavy cream
1/4 cup of mozzarella cheese, shredded
1/4 cup of parmesan cheese, shredded
1 tbs of butter
1 tbs of olive oil
Salt & pepper to taste.

1. Take out the stems of the mushrooms and clean the tops, if they appear to be needing the cleaning. Hold some of those white mushrooms for the stuffing. I used only 12 total for the vessels.
2. Sprinkle your caps with about a tablespoon's worth of olive oil and place them on a cooling rack, cavity down, and over a cookie sheet. This goes into an oven, preheated to 350F, for 8-10 minutes. This will take the juices out of those mushroom so they don't explode into your face when you're biting into them. It will also cook them a little, so they are on par with the stuffing.
3. While your tops are roasting, chop up the rest of the mushrooms and saute them in some butter. Once they look brown and ready, lower the heat and toss in the crab meat and the onion. Mix this for about a minute and add heavy cream. In another minute or so, take it off the heat and toss in the cheeses, holding some of the parm for the crust. Season to taste.
4. Take out the tops from the oven. They should look a bit wrinkled and the cookie sheet should have the juices. You can get rid of it now, or wait until later. Flip the caps so that the cavity is on top and add about 1 teaspoon of stuffing into each one, sprinkling with leftover parm.
5. Back into the oven they go. Watch them until you see the stuffing bubbling a little bit and the crust forming. Once that is achieved, they are done. Mine took about 12 minutes.
6. Remove and serve while they're hot!

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