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Years ago in my 20s, while my teen was still an infant, a friend invited me over to dinner. She was a young mom like me, but already a fantastic cook. Looking back, I think she might have been the first “Real Foodie” I ever met! 1998 was the height of the low-fat diet rage, and I was avoiding fat in my diet like the plague.
She was not.
I still remember what she made that night almost twenty years later. Tortellini Alfredo, salad, Homemade Apple Pie and Crab Stuffed Mushrooms as appetizers. Nothing too crazy or exotic, just real, whole, full-fat food, and those mushrooms were so good it was ridiculous.
I spent years trying to recreate that dish, but it wasn’t until I went back to full-fat dairy and dropped the “food-like” non fat and low fat versions I was living off of that I finally got it right. They are still one of my favorite appetizers.
Crab Stuffed Mushrooms
Step 1.
Wash and dry your mushrooms. Remove stems from the mushroom caps and set aside.
Step 2.
Roughly chop stems and onion together, either by hand or with a food processor.
Step 3.
Sautee stems and onion in butter until golden brown, soft and fragrant.
Step 4.
Put sauteed stems, drained canned crab, Old Bay and cream cheese in a food processor and pulse until ingredients are combined.
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Step 5.
Spoon the cheese mixture into the mushroom caps.
Step 6.
Top with shredded Parmesan Cheese.
Step 7.
Bake at 375 degrees for 18-20 minutes, or until golden brown.
- 12-14 large organic button mushrooms
- 1 medium onion
- 2 tablespoons butter
- 1 brick of cream cheese (organic and/or from grass-fed cows when possible)
- 1 4.25 oz can of crab meat (I use Trader Joe's brand)
- 1 teaspoon Old Bay seasoning
- Parmesan Cheese
- Wash and dry your mushrooms. Remove stems from the mushroom caps and set aside.
- Roughly chop stems and onion together, either by hand or with a food processor.
- Saute stems and onion in butter until golden brown, soft and fragrant.
- Put sauteed stems, drained canned crab, Old Bay and cream cheese in a food processor and pulse until ingredients are combined.
- Spoon the cheese mixture into the mushroom caps.
- Top with shredded Parmesan Cheese.
- Bake in a preheated oven at 375 degrees for 18-20 minutes, or until golden brown.
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About Kelley
Looks delicious. Wish you had a pin button. My printer is broken and I don’t want one more account to log into. Great directions!
If you hover over any of the images a pin up marklet should appear! I did have an additional “Pin It” button on all my posts, I’ll have to look in to why it’s disappeared!