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When hosting a cocktail party, this is the kind of recipe that can be prepared in advance, stored in the refrigerator and finished at the time of service. In other words, make it one day before the party and cook it minutes before serving it! You can skip the crabmeat and make half recipe seafood free, just mix the goat cheese with the rest of the ingredients and stuff 5-6 mushrooms, then mix in the crabmeat with the rest of the goat cheese for 6 Crab stuffed shrooms. Top with Cayenne pepper for a spike in hotness.
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Crab Stuffed Mushroom with Goat Cheese
Crab Stuffed Mushroom with Goat Cheese
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Prep Time 10 minutes
Cook Time 10 minutes
Servings
each
Ingredients
Prep Time 10 minutes
Cook Time 10 minutes
Servings
each
Ingredients
Instructions
  1. Preheat oven to 350 degrees.
  2. Remove stems from mushrooms and wash thoroughly. Let mushrooms dry on a paper towel.
  3. In a food processor add stems, goat cheese, crabmeat, two tablespoons of parmesan, and two cloves of garlic. Pulse until smooth. Mix in scallions.
  4. Taste your mixture and add salt, pepper, and powdered garlic to taste. With a spoon, scoop about one tablespoon of mixture into each mushroom, or until cap is full and overflowing a bit.
  5. Use the spoon to smooth out mixture into a nice mound. Spray a baking sheet with cooking spray of choice and place completed mushrooms evenly on the sheet.
  6. Sprinkle mushrooms with more parmesan cheese to taste. Bake about 8 mins, or until mushroom tops begin to brown.
  7. Serve inmediatly.
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About Chef Chef Maria

Born in Venezuela, Chef Maria developed her passion for food as a young girl. In her early 20’s she came to the United States and entered the restaurant business in Boston MA. Later in San Diego CA she opened El Tucan Restaurant. It was in San Diego that Chef Maria was challenged by the culture and regional ingredients that ultimately contributed to the inventive style she’s known for today. Also during this time in San Diego, Chef Maria was introduced to organic produce importance of nutrition.

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