Are you looking for a classy appetizer to serve at your New Year’s Eve party tomorrow or any other night of the year? Search no further! These crab stuffed baby portobello mushrooms are easy, can be made ahead of time, are really elegant, and of course delicious. These will be a hit with all your guests. The crab filling is creamy with a nice little kick to it thanks to the Tabasco and the breadcrumbs give them the perfect little crunch. If you are serving a steak for a main course these can also be the perfect complementary side dish. Either way enjoy this fabulous recipe as you ring in 2013! Happy New Year everyone!
Note: You can completely make and assemble the stuffed mushrooms a half day in advance and store in the fridge until ready to bake.
1/4 c olive oil
1 tbsp butter
1 tbsp garlic, minced
1 tbsp shallot, chopped
10–12 baby portobello mushrooms, washed and destemmed
salt and pepper
3 tbsp red bell pepper, chopped
8 oz lump crabmeat
1 tsp hot sauce (I like Tabasco)
1 1/2 tsp Worcestershire sauce
2 tbsp mayonnaise
2 tbsp Dijon mustard
2 tsp old bay seasoning
1/2 c breadcrumbs
- Preheat oven to 350º.
- In a medium sauté pan heat the olive oil and butter over medium-high heat.
- Add the garlic and shallot and sauté for 2 minutes.
- Add the mushroom caps and season with salt and pepper.
- Sauté the mushroom caps for 2 minutes.
- Remove the mushroom caps from the skillet and place them upside down on a baking sheet lined with parchment paper.
- Add the chopped bell pepper to the skillet and sauté for 1 minute.
- In a medium bowl mix together the crabmeat, hot sauce, Worcestershire sauce, mayonnaise, mustard, old bay seasoning, and a dash of salt and pepper.
- Stir in the sautéed veggies and mix well.
- Stuff each mushroom cap with the crab mixture and top with breadcrumbs.
- Bake for 12–14 minutes or until the breadcrumbs start to brown.
- Allow mushrooms to cool for a couple of minutes before serving.