Strangely enough, even though these make regular appearances on our dinner menus, tonight was the first time I ever tried making them. They are a standing request from my husband whenever our daughter asks what she should bring for Christmas dinner, and hers are fantastic. But she’s in Arizona on vacation with her family so when these beautiful mushrooms were in the case at the grocery store today, I decided to wing it.
We buy a lot of mushrooms, but today the store must have just gotten a fresh shipment because these were some of the nicest ones I’ve ever seen there. Gorgeously plump, smooth, firm, good-sized baby bellas are exactly what this needs. We like them with crab in the stuffing, so we bought a bag of lump crab to use. If you’re lucky enough to live where you can get really fresh crab, even better. Use your favorite pre-packaged shredded cheese to top the stuffed caps.
This comes together quickly and makes more than enough to stuff the caps from a pound of mushrooms. Save the extra stuffing and heat on the stovetop till the chopped stems are soft, about 10 minutes. Use for dip with crusty bread, or spread on top of baguette slices, top with shredded cheese and broil for a few minutes, till the cheese browns and bubbles. Like spicy? Lightly drizzle the tops with buffalo sauce after broiling.
– Joan, 6 March 2020
- 1 pound firm, fresh baby bella mushrooms
- 3-4 ounces cream cheese, slightly softened
- 3-4 ounces cooked lump crab meat, coarsely chopped
- 5 green onions, white and green tops chopped
- 2-3 cloves garlic, minced
- 1/2 teaspoon smoked paprika
- 1/2 cup Parmesan cheese, shredded
- 1 teaspoon freshly squeezed lemon juice
- salt and pepper to taste
- shredded cheese for topping
Preheat oven to 350°F.
Brush the mushrooms clean with a dry brush or paper towel. Remove the stems, set the caps aside, and chop stems finely. Chop the green onions, garlic, and crab meat. Heat the cream cheese in a microwave for about 1 minute on low power to soften. Mix together everything except the mushroom caps and topping cheese. Stuff the reserved caps, place in a greased pan, and top with shredded cheese. Bake at 350°F for 30-40 minutes, till topping begins to brown. Serve immediately.