I’ve been unsure how to approach this post. “Hey everyone, I’m back!”? Or “Sorry I’ve been MIA for so long…” or “Let me tell you the amazing story of how I’ve been in the Amazon jungle for the last 10 months!”

Of these approaches, only the first is true. I’m not going to apologize for my absence; if I was not blogging, it’s because I had nothing substantive to share, nothing I felt merited being thrust into the Internet caches for anyone to see.

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I’m going to be working on improving the content of this site; creating original recipes that I feel are worth sharing with you all, and hopefully taking better/equal quality photos. I still haven’t figured out the best lighting situation in our woodsy house. Izzy will interject as before, because there’s no way I couldn’t share her irresistible cuteness.

Before I get on to the food, I’d like to share an update. Next week, I’m starting a new job! I’m going back to the world of teaching at a nearby private school, and I am very anxious/excited to get started. It’s going to be a real shift from my previous job, but I’m hoping it will be for the better.

Now moving into the food portion of this post (I’ll continue to share news as I continue to post, no need to load you down and scare you away now that I’m trying to lure interest you in my humble blog again.)

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This was my first attempt at making stuffed mushrooms. Luke and I were at dinner with his family (I guess eating food makes me think about food?) and I was pondering what to do with the whole mushrooms I had bought. I’ve cooked mushrooms practically every way you can think of, but I had never stuffed them before, so…why not?  And if I’m going to stuff them, it might as well be with some crab.

While pulling apart the crab meat, all I could think of was my last trip to China back in May. I was with two Baltimore natives in the seaside city of Qingdao, so naturally we went to a seafood restaurant for assorted seafood and beer. I am rather pathetic when it comes to extracting meat from whole crabs/lobsters, but those two were seasoned professionals. Their efficiency and speed was downright scary, and they even put our Chinese hosts to shame in the crab evisceration department.

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For this recipe, I just went ahead and bought crabmeat in a tub…if you want to extract it yourself, go right ahead! Just make sure you get out all the little pieces of shell.

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Overall, Luke and I agreed that more cheese would have been useful, but then again, we had just come back from Vermont where we had possibly eaten our weight in cheese. I made his half with smoky bacon Cabot cheddar that we brought back, and used Parmesan for mine. I would definitely make these again if we were to say, have Luke’s boss over for dinner, or anyone else that I wanted to impress with a delicious, looks-fancy-but-is-super-easy-to-make appetizer.

Crab Stuffed Mushrooms with Miso and Caramelized Onions
Author: 
Recipe type: Appetizer
Prep time: 
Cook time: 
Total time: 
Serves: 2½ dozen mushrooms
 
Crab stuffed mushrooms accented by white miso and caramelized onions
Ingredients
  • 1 medium onion, thinly sliced
  • ⅓ cup panko breadcrumbs
  • 1 Tbsp mayonnaise
  • 1 ½ Tbsp white miso paste, at room temperature
  • 1 clove of garlic, finely minced
  • ½ tsp salt
  • dash of freshly cracked pepper
  • 6 oz crabmeat, drained, flaked and all shell pieces removed
  • 30 or so cremini or white mushroom caps, stems removed
  • 2 Tbsp olive oil, divided use
  • ¼ cup finely shredded Parmesan (I also used ¼ cup smoky bacon Cabot cheddar)
Instructions
  1. Add 1 Tbsp of the olive oil to a medium skillet and set over medium heat. Once the oil is hot, add the onions and stir occasionally for about 25 mins, or until lightly browned and nearly translucent. I worked on the rest of the filling while the onions cooked.
  2. Preheat oven to 400 degrees F. In a large bowl, combine the crabmeat, breadcrumbs, mayo, miso, garlic, salt and pepper and stir to combine well. Once the onion is done, return to your cutting board and mince finely. Add about half to the mixture and stir to combine.
  3. Grease a 9x13” pan with cooking spray. Brush the inside of each cap with the remaining olive oil, then spoon into about a teaspoon or so of filling into each. Top each mushroom with cheese. Bake for 15-20 mins, then remove and let cool on a wire rack for about 3-5 mins. Serve warm and enjoy.

Adapted from Taste of Home

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