Crabs & Mushrooms, oh my!

Heaven. This delicious concoction comes from the lovely Paula Deen (http://www.foodnetwork.com/recipes/paula-deen/crab-stuffed-mushrooms-recipe/index.html) after Mikey decided that this was what was for dinner.  What a delight for sure! I brought  over some salmon and fresh spinach, vegetables, and fruit for a delicious salad. My mum & Mikey also had steak. This was definitely an amazing dinner! Enjoy. xo

Crab-Stuffed Mushrooms

Ingredients

1 c. Crabmeat
1/2 c. Cream cheese

1/2 c. Fresh parsley leaves, chopped

4 tablespoons parmesan

House seasoning, recipe follows
2 portobello mushroom caps, or 10 white mushroom caps
Butter or nonstick cooking spray

Directions

Preheat the oven to 375 degrees F.

Combine the crabmeat, cream cheese, parsley, green onions, and parmesan. Season with house seasoning, to taste. Stuff the mushroom caps with the mixture. Spray the tops with nonstick spray to help them brown. Transfer to the oven and bake for about 20 minutes, or until the filling is hot and melted.

House Seasoning

1 c. Salt

1/4 c. Black pepper

1/4 c. Garlic powder

Mix ingredients together and store in an airtight container for up to 6 months.


steak & crab-stuffed portobello





salmon & crab-stuffed portobello