Crab and Brie Stuffed Mushrooms

I love when a recipe turns out well and you end up making it again ... and again!  Successful recipes are always something to celebrate about. 

This crab and brie stuffed mushrooms is one of those recipes.  I hate ordering stuffed mushrooms at restaurants because they usually don't give you enough ... especially when you have more than 2 people.  So making this recipe at home is fantastic.  You can stuff as many mushrooms as you can with the filling and put as much filling as you want.  Costco here we come!

Crab & Brie Stuffed Mushrooms
Adapted from Pink Parsley 

Ingredients:
button mushrooms
3 tablespoons olive oil, divided
kosher salt and freshly ground black pepper
1/4 cup minced onion
1/4 cup cream cheese
1/4 cup parmesan cheese
1 cup brie, cubed rind removed
1/4 cup panko bread crumbs
1 cup lump crab meat

Directions:
1.  Preheat oven to 350 degrees
2.  Remove the stems from mushrooms, chop them finely, and set aside
3.  In a medium bowl, toss the mushroom caps with 2 tablespoons of olive oil, then salt and pepper.  Arrange in a single layer on a lightly greased baking sheet, open side up.  Set bowl aside to use for the filling.
4.  In a medium skillet, heat the remaining tablespoon of olive oil over medium heat.  Saute the onions and reserved mushroom stems until softened (about 3-4 minutes).  Remove from heat, stir in the cream cheese and transfer the mixture to the bowl.
5.  Mix in the parmesan cheese, brie, and panko bread crumbs.
6.  Lightly fold in the crab meat.
7.  Season with salt and pepper to taste
8.  Spoon the filling into the mushroom caps.  Bake for about 15-20 minutes or until the mushrooms are browned and the filling is hot and bubbly.

My family gobbled this appetizer up at Thanksgiving.  I ended up making a huge tray of these and they were gone ... FAST!  Make these.  You will not regret it!

Keep the holiday spirit alive!

XOXO

Crab & Brie Stuffed Mushrooms

What to do on a Saturday night for dinner?  Well I made El Hubby and me some crab and brie stuffed mushrooms.  To be quite honest I did not to make dinner at all.  But since I was planning on feeding El Hubby clam chowder and sour dough bread I figured I better make something yummy to make up for my laziness.  So I busted out a crab and brie stuffed mushroom recipe that I have been meaning to try.

Crab & Brie Stuffed Mushrooms
Adapted from Pink Parsley 

Ingredients:
16 mushrooms
3 tablespoons olive oil, divided
kosher salt and freshly ground black pepper
1/4 cup minced onion
1/4 cup cream cheese
1 teaspoon lemon zest
1/4 cup parmesan cheese
1 cup brie, cubed rind removed
1/4 cup panko bread crumbs
1 cup lump crab meat

Directions:
1.  Preheat oven to 350 degrees
2.  Remove the stems from mushrooms, chop them finely, and set aside
3.  In a medium bowl, toss the mushroom caps with 2 tablespoons of olive oil, then salt and pepper.  Arrange in a single layer on a lightly greased baking sheet, open side up.  Set bowl aside to use for the filling.
4.  In a medium skillet, heat the remaining tablespoon of olive oil over medium heat.  Saute the onions and reserved mushroom stems until softened (about 3-4 minutes).  Remove from heat, stir in the cream cheese and transfer the mixture to the bowl.
5.  Mix in the lemon zest, parmesan cheese, brie, and panko bread crumbs.
6.  Lightly fold in the crab meat.
7.  Season with salt and pepper to taste
8.  Spoon the filling into the mushroom caps.  Bake for about 15-20 minutes or until the mushrooms are browned and the filling is hot and bubbly.

This recipe is soooooooooo good.  No joke.  And since I was making it at home I can make however many I want.  I hate when you go out to eat and you only get like 1 or 2 stuffed mushrooms cause you have to share.  That is janky.  You should be able to eat as many as your heart desires.  Just put your running shoes on after wards and walk the pup to work it off.

Since I was a mean ole mom and didn't give the fur baby any crab she got to have a biscuit.  Of course she didn't bother to eat it until she was positive that there was not crab left.  

Cook up a storm friends cause summer is just around the corner.

XOXO

Crab Mac n Cheese

As a kid raised by Chinese parents I never got to eat mac n cheese.  Friends would talk about mac n cheese in a box.  I would watch the commercials on tv.  But at the grocery store my mom would laugh at me when I held up a box of mac n cheese.  Once I got older my mom did try to make me mac n cheese.  My mom used cheese whiz (yes the kind in a jar) and mixed it with noodles.  Now I am not going to say that it wasn't tasty.  But come on, that is not mac n cheese.  So now that I am older, married, and cooking meals I make mac n cheese.  Oh and know for sure my kids someday will be eating mac n cheese. 

What's more grown up than crab mac n cheese?!?  Okay I know mac n cheese is a kid item.  But with a grown up ingredient such as crab there is no need to be ashamed of eating mac n cheese no more! 

Ingredients:
2 cups uncooked pasta
crab
4 tablespoons butter
2 tablespoons minced onion
4 tablespoons flour
1 teaspoon salt
3/4 teaspoon dry mustard
1/4 teaspoon paprika
2 cups milk
3 cups shredded cheese

Directions:
1.  Preheat oven to 350 degrees
2.  Cook pasta until al dente.  Drain and set aside
3.  Melt butter in a large saucepan over medium heat.
3.  Add the onion and cook until tender.
4.  Add flour, salt, dry mustard, and paprika.  Mix well.
5.  Stir in the milk and cook until thickened, about 5 minutes.
6.  Add 2 cups of shredded cheese and stir until melted.
7.  Toss in the pasta and crab meat.  Pour into baking dish.
8.  Sprinkle remaining cheese.  Bake for about 30 minutes.

This dish is super yummy.  The leftovers are just as yummy.  

Enjoy!
XOXO