The weekend before my husband’s birthday, we celebrated with dinner at Fork – pretentious, drawn out, but very good (we loved the black and white pici with seafood). He happened to be home on his actual birthday (a rarity, when you’re in a long-distance marriage), so I offered to make him whatever he wanted for dinner. His choice? Grilled steak and potatoes. While I was firing up the grill, I decided to also make some crab stuffed mushrooms. Confession: I love imitation crab, and it’s what I happened to have in the refrigerator, so that’s what I used this time around. I buy the three-packs of imitation crab at Costco and often eat a few pieces cold as a snack. Go ahead, judge away. I’ve always used fresh crab meat in the past, but I liked them just as much with the imitation crab, and it’s much more economical. That said, I’d never serve imitation crab to guests, since I know not everyone feels the same way about it as I do… but personally, I liked these just as much with imitation cab.
- 8 large white mushrooms, stemmed
- 8 ounces crab meat
- 5 green onions, chopped
- 1/4 cup grated parmesan cheese
- 1/4 cup mayonnaise
- 1 teaspoon fresh herbs of choice (I used oregano and sage from my garden)
- pepper, to taste
- Preheat oven to 350F or grill to high heat.
- In a food processor, combine crab (fresh or imitation), green onions, herb, and pepper. Process just until combined. Add in mayonnaise and parmesan cheese and stir to mix.
- Wipe the mushrooms with a damp towel and remove stems. (I like the flavor of mushroom gills, so I leave them in tact – if you’re not into the flavor, go ahead and remove them). Fill the mushroom caps with rounded teaspoons of filling.
- If grilling, place the mushrooms on the grill over indirect heat for 10-15 minutes.. If baking, place mushrooms on an ungreased baking sheet and bake for 15 minutes. Serve immediately.