Tuesday, August 21, 2012

stuffed mushrooms

I grew up with my mom making stuffed mushrooms and never ate them until in high school. That was when I feel in love with this simple appetizer or meal. They're easy to make and are so versatile, you could add just about anything and they would be delicious! My go to favorites on lump {fresh, and real" crab meat and a sausage and cream cheese mix.

1 lb of mushrooms, wiped clean, and stems removed
1 lb of fresh crab meat
1 small lemon, juiced
1/4 cup bread crumbs
1/2 cup Parmesan cheese
1 tsp salt
1 tsp pepper
2 tbsp olive oil

Preheat oven to 375 degrees. Wipe a baking dish with 1 tsp of oil and put mushrooms, facing upward. In a bowl mix the crab meat, lemon, bread crumbs, cheese, salt, and pepper. Stuff the mushrooms with the mixture. Sprinkle the remainder of the olive oil. Bake for about 30 minutes or until mushrooms are tender and mixture is golden.

1 pound mushrooms, wiped clean, stems removed
1 pound of lean, mild sausage
1 8 oz fat free cream cheese

Preheat oven to 375 degrees. In a pan, cook sausage until brown. Drain the oil. Add the cream cheese to the sausage. Stuff the mushrooms with the sausage mixture. Bake in the oven for about 25 minutes until mushrooms are tender.

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