Mushroom caps are filled with a delicious spring onion, crab and breadcrumb mixture. Topped with cheese and served hot. Fantastic as a starter when you need to impress!
You've got to try this recipe. I made a few changes. On the advice of other reviews I sauteed the onions along with garlic(love garlic) before adding the stems. I doubled the recipe and added 5 strips of bacon(low sodium) and a tablespoon of finely chopped red bell pepper. I used only half of the amount of monterey jack cheese, exact amount of dill and all jumbo lump crab(about 20 oz). I also added about double the amount of white wine(pinot grigio)and butter to the tray. EVERYONE wants this recipe. They were delicious. - 25 Dec 2006 (Review from Allrecipes USA and Canada)
I used a mix of Gruyere and aged sharp chedder instead of monterrey jack. I prepared the mushrooms the night before.I sliced the butter into cubes & microwaved it until it was melted. I dipped each mushroom cap into the melted butter. I accidentally added wine to the stuffing.So,I added the entire 16 oz of crabmeat. I shredded the gruyere and chedder with the other ingredients, & stuffed the mushrooms. I put them in the fridge overnight. I baked them in the white wine, and they were wonderful. However...one day later, I found out something else that makes them even better. I baked them in the oven at 400 degrees. I wasn't ready to eat them when they were done, so I left them in the oven, & turned the oven off.2 hrs later I was ready to eat them, but they were cold.I put the pan in the microwave for 2 minutes and re-heated them. Well...OH MY GOD!!!!! They were incredible...I thought I had died and gone to heaven when I just ate them.It seems that they are best if you bake them, let them cool,then re-heat them just prior to serving them. Adding wine to the stuffing mixture, and marinating overnight makes a difference also. The first time I served them, they were cooked, but the inside portion of the mushrooms were still white, although soft and warm. When I baked them tonight, let them sit, and then re-heated them...I ended up with that really nice soft, brown, totally immersed in butter mushroom through and through...and the crabmeat stuffing really popped. - 27 Dec 2006 (Review from Allrecipes USA and Canada)
I tried to find a crab stuffed mushroom recipe after eating at Ruth's Chris steak house where they had amazing crab stuffed mushrooms. This recipe was just like it!! I made them as an appetizer for thanksgiving and everyone loved them. Next time they will get the spot light a little more. I added more garlic to the crab mixture and it really brought out the flavor. - 12 Dec 2006 (Review from Allrecipes USA and Canada)