My first year in the Navy, I took leave at some point and went home (home meaning the place my parents lived at the time) to Iowa. While I was there, my parents were having some sort of shindig and my mother made these fantabulous stuffed mushrooms. The original recipe included jalepeno cheez whiz ~delicate shudder~ which is something I would never even consider these days. I have since adjusted the recipe a bit : )
- 24 large mushroom caps, stems removed and chopped
- 1/2 cup butter
- 4 tablespoons olive oil
- 1/2 cup chopped green onion
- 1 tablespoon lemon juice
- 1 cup crabmeat
- 1 tablespoon cajun seasoning (you can make your own Emeril’s Esssence, if you’d like. It’s what I use.)
- 2 tablespoons romano cheese
- 1 teaspoon minced jalepeno pepper
- Salt and pepper to taste
- Bread crumbs
Note: Although I have put some pretty specific measurements into this recipe, I almost never ever ever measure anything for this.
Melt butter in a skillet with the olive oil. Add mushroom stems, green onion and lemon juice and saute until the stems are tender. Add the crab, then sprinkle in the rest of the ingredients except the bread crumbs. Taste for seasoning and make any necessary adjustments. Add enough breadcrumbs to absorb the liquid.
Stuff the mushroom caps and place them in a 9×13 buttered baking dish. Bake at 350° for 20 minutes