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.
Crab Stuffed Mushroom with Goat Cheese
Preheat oven to 350 degrees.
Remove stems from mushrooms and wash thoroughly. Let mushrooms dry on a paper towel.
In a food processor add stems, goat cheese, crabmeat, two tablespoons of parmesan, and two cloves of garlic. Pulse until smooth. Mix in scallions.
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.
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.
Sprinkle mushrooms with more parmesan cheese to taste. Bake about 8 mins, or until mushroom tops begin to brown.