I know it’s been barely over a week, but I feel like Birdbelly has been M.I.A. We are still recuperating over here from a FUN family wedding weekend. I personally think big family weddings are just the best. Everyone’s coming together to celebrate people you love and just let loose and have a good time.

But given it’s the end of October and you are gathered with your family you are quickly reminded that HOLIDAY season is upon us. “Oh next time we will see you will be at Thanksgiving.” {Insert blank stare and dooming background music.} After the “Oh crap the next couple of months will fly by” feeling subsides you gotta pull yourself together and start thinking ahead, because it is the most wonderful time of the year.

So, it’s only a month away from Thanksgiving- what are you going to bring to your holiday parties? The invites are already rolling in! I try to bring finger snackies, and preferably something that you don’t have to keep hot or cold. I want it to taste good even an hour or two after sitting out among a table of other appetizers.

That’s where these Crab Stuffed Mushrooms come in. I know everyone isn’t a fan of mushrooms. They are really one of those polar foods; love it or hate it. I used to hate them, the slimy texture, but as my palate matured and I discovered that you can fill them with amazing things or have them in a sauce on steak, my whole world opened up.

Bring these to your next party and it will appear like you slaved away, but our little secret, it was super easy.

The Process

Preheat the oven to 350 and set out your cream cheese to soften while you clean the mushrooms. I used white button mushrooms, but cremini will work as well.

With a damp paper towel, clean off any residual dirt on the mushrooms, and pull out the stem. Keep the stems; they will be part of your filling. Line your mushrooms up in an oven safe dish. I find that a casserole dish or some kind of glass/ceramic pan works best, the mushrooms kind of stick to the bottom just enough so they don’t tip and roll over.

Next take your stems and cut off the very tip and discard. Then finely chop the remaining. Also, finely dice the onion. In a skillet on medium heat add your mushroom stems and onion with some oil. I used one of the parsley oil cubes from my Preserving Herb post, which is about 1 tablespoon. If you don’t have some preserved herbs frozen, use 1 tablespoon of olive oil and optional fresh parsley.

Cook with the lid on stirring occasionally until your mushrooms and onion are very soft. This can take about 15 minutes.

Transfer the mushrooms and onion to a bowl big enough to stir the filling in. To the bowl add the crab, breadcrumbs, garlic, and the herbs/spices. Stir together.

Last mix in the cream cheese, the softer it is the easier it will be to stir. If you need to pop it in the microwave for a couple seconds to make it easier to stir, totally fine!

Now it’s time to fill! Using a teaspoon, scoop up your filling into the mushrooms, not all mushrooms will be the same size, so adjust accordingly. You want them to be full enough that they are rounded on top, the cream cheese will melt in the oven slightly.

After you have them all filled; top with mozzarella. Use at much or as little as you would like. The cheese will stick to the filling so go wild!

Last thing I did was stick one and a half tablespoons of butter in the dish. Just a little bit so as it melts it helps soften the mushrooms and duh, for flavor!

Cover with foil and bake for 20 minutes. Remove foil and bake until the mozzarella slightly browns on top.

P.S. the melted cheese on the bottom of the pan is what I like to call a Chef’s treat 🙂 yummmmmm.

Seafood loves lemon, recommended but optional garnish is a twist of lemon on top!

Recipe