Wednesday, November 30, 2016

Procrastination Recipe: Crab & Kale Stuffed Mushrooms

It's now that month between Thanksgiving and Christmas where holidays parties abound. Perhaps you're in need of an easy appetizer to bring. I've got you covered. I made this for Thanksgiving and it was a hit. It's also easy to interchange ingredients depending upon your crowd. 

2 cartons Baby Bella mushrooms
1.5 cups frozen kale
2 Tablespoons unsalted butter
1/2 cup breadcrumbs (I used gluten free panko)
1/4 cup cheese (cubed or shredded)
1/2 cup lump crabmeat
salt and pepper to taste

Remove the stems from the mushrooms and chop into fine pieces. Take the caps, drizzle them with olive oil and set into a baking dish, stem side up. In a saute pan melt butter and add chopped mushroom stems and kale. Saute on medium heat until mushrooms brown slightly and kale is fully cooked, about 8 minutes. Add salt and pepper to taste.

Once cooked, add in crab meat. Pull apart any larger chunks so everything is uniform. Remember, you're going to be stuffing this into the mushroom caps so you don't want big pieces. Then add in the breadcrumbs and cook just until things get a little crisp, about 4 minutes.

My sister was helping me and she's the type to not like to get her hands dirty, but I find that it's easiest to stuff the mushrooms if you roll the crab/kale/crumbs into a ball in your hands, then pack them into the caps. We then added chunks of cheese, but I think some shredded Parmesan would also be a nice addition. 

You can make this the night before to help yourself out and then just bake (reheat) at 350 degrees for about ten minutes, just until cheese melts and a light brown starts to color the stuffing. And voila! A decadent appetizer. Of note, any leftover stuffing is delicious inside an omelette with some extra cheese. 

Happy cooking!


No comments

Post a Comment

© Design + Renovation + Staging. All rights reserved.