Looking for some special appetizers to bring to a party...maybe even a Super Bowl party? Think about all the tasty things you could stuff into those mushroom caps. Try this option.
- 1 (approximately 6-ounce) can crab meat, drained
- ½ cup finely chopped chives
- ½ cup chopped Italian parsley
- 2 garlic cloves, finely minced or mashed
- 2 teaspoons Worcestershire sauce
- A splash of tobasco or your favorite hot sauce, to taste
- Crushed red pepper (optional) for a little kick
- ½ cup Margot's Morsels Primo Parmesan whirred up into bread crumbs. Or, use our Parmesan Crazy Crumbs
- 4 ounces cream cheese, softened
- ½ cup freshly grated Parmesan
- Salt and black pepper
- 1 pound small white button or cremini mushrooms
- 2-4 lemons, cut into wedges
In a large bowl, mix the crab meat, chives, parsley, garlic, Worcestershire sauce, Tabasco, Margot's Morsel crumbs, cream cheese, Parmesan, 1 teaspoon each salt and black pepper, and ½ teaspoon crushed red pepper. Be sure to incorporate the cream cheese into the mixture; if necessary, use your hands to mix it in. Set aside.
Clean the mushrooms as you normally would. Using a small spoon or, depending on the mushrooms, gently snap the stems out of each mushroom. Dab the inside of each mushroom with a dry paper towel to absorb any excess moisture.
Fill each mushroom with a heaping teaspoon of the crab meat mixture, then place it on an ungreased sheet pan. Fill each mushroom cap, and distribute any extra crabmeat stuffing among the mushrooms. Dust the top of the mushrooms with more crumbs and a sprinkle of any leftover parmesan/
When you are ready to bake, preheat your oven to 375 degrees and bake for 18 minutes or just until beginning to brown. Turn on the broiler and let them crisp (1-2 minutes).
Serve warm with lemons as a garnish, for squeezing.