I kind of dropped off the map for a little while. However I’m back and with a recipe none the less.
Aaron and I love seafood and mushrooms so this is a perfect combination. They’re buttery with a little nip to them from the creole seasoning. They are a little on the pricey side but nowhere near what you would pay in a restaurant. I love to make this as a special meal once and a while, not one of the ‘in the rotation meals’ that you would make weekly. Today was a rough day for Aaron and I so I decided that we needed something a little special. Today Mackenzie would have been a month old. No I’m not going into a big long story about him today I wanted to make sure that I am not just writing about him , but keeping up with the other things that I wanted to incorporate into the blog.
There’s something about the first shot of all of the ingredients that are used in a recipe that makes me all excited. Maybe it’s the anticipation of what is to come, or its my organized self that likes to see everything collected and out on the counter in preparation for the meal. Whatever it is I like it!
After collecting all of the ingredients and you start to open the cans of crab meat watch out for this guy. I swear that he could hear the can opener up the street from a soundproof room and get there is half a second. Angus is the biggest pest I have ever met. He seriously tries to jump on the counter no matter what I am making and even moreso when it involves any sort of fish or seafood.
After your crackers are crushed and you have diced the red pepper, onion, garlic and grated your cheese combine them with the drained crab meat and spices and mix thoroughly. Melt the butter and pour over the mixture then add the lemon juice and mix again.
I recommend removing the gills from the portabello. To do this use the tip of a spoon and gently scrape the gills after removing the stem. Arrange the caps on the baking sheet, no need to spray with cooking spray or oil. fill the caps equally with the mixture then top with the 4 TBSP of cheese that was set aside. Place in preheated oven; and cook at 425 degrees for 30-35 minutes ( or until the mushroom is tender). Remove from the oven and enjoy! Below is a before the oven and after picture for your enjoyment.
Crab Stuffed Mushrooms
4 Portabello Mushroom Caps
12 oz Canned Crab
2 Cups crushed Ritz crackers
1/2 Cup Grated Parmesan + 4 TBSP divided
1 tsp Garlic (diced)
1/2 a Small Red Onion (diced)
1/4 of a Small Red Pepper (diced)
1 TBSP Dried Parsley
1 Tsp Creole or Cajun Seasoning
1 Tsp Lemon Juice
1/4 Cup Melted Butter
Preheat oven to 400 degrees
Combine all ingredients in bowl and mix.
Divide equally between mushroom caps and top with parmesan cheese.
Place in oven on baking sheet for 30-35 min until mushroom is tender.