Every year for the past few years I’ve gone to a pot luck get together before Christmas. My friend would make these stuffed mushrooms and I would wait all year for them. They were always one of the first items to go. The problem with making stuffed mushrooms for my family is I’m the only one who likes mushrooms. Maybe that’s not a problem.
Maybe that’s opportunity.
Opportunity to eat all of them myself.
I actually did not like mushrooms as a kid. Hated them. But every time my mom made them she would insist I eat at least one. I would grudgingly eat them, resenting their existence the whole time. Now I love them! I’d like to take a moment and say, thanks mom.
Back to these fantastic stuffed mushrooms. This year we did not have the Christmas pot luck with friends and I didn’t get my yearly stuffed mushrooms. I know, let’s all feel sorry for me, just for a moment. It was in that pitiful state that I decided I would make them for myself.
I asked my friend for the recipe and she was nice enough to give it to me. Yay!
and here it is for you!
CRAB STUFFED MUSHROOMS
1 package or can crab.
1 8 oz cream cheese
4-6 oz swiss cheese
2 teaspoons garlic powder (more or less depending on how much you like)
2 tablespoons melted butter
2 big containers of mushrooms
Preheat oven to 350 degrees F.
Chop crab into small pieces if needed. Soften cream cheese. Combine all ingredients except butter. Take stems out of mushrooms and set aside. (I used mine for an omelet the next morning) Spoon crab mixture into mushrooms. Drizzle butter over mushrooms. Bake for 15-20 minutes.
If you have any of the crab mixture left over you can eat it with crackers, it’s fantastic.