Stuffed Mushrooms

Alright ladies and gentlemen. It’s time. The Holidays are just around the corner, and it is time for a full blown schedule packed with Holiday recipes, décor ideas, homemade gifts and cocktail fun! I am going to be posting waaaaay more than usual, like almost every day- so bare with me! It is my favorite time of year, and you are about to see why!

So, I am going to start you off nice and slow with an appetizer. I got lots of requests for something light enough to serve before Thanksgiving dinner. Something delicious, just not enough to spoil the main event!

So here is an idea. Juicy mushrooms stuffed with goat cheese, crab meat and crispy panko bread crumbs.

Wait- that didn’t sound exciting enough! I feel like they need a grander intro, because they are truly, truly delicious. Would it help you to be convinced if you knew I ate about 15 of the 20? And I wasn’t even full. Is that a testament to my oddly inappropriate eating, or to their lightness? I am going to go with their lightness.

Stuffed Mushrooms, makes 20
20 crimini or button mushrooms.
¼ lb crab, fresh picked meat
¼ cup panko
4 oz goat cheese
2 Tbs shallots, finelyminced
1 Tbs butter
1 Tbs fresh thyme leaves

Preheat the oven to 350 degrees.

Remove the stems from the mushrooms.

Using a melon baller, scoop out the inside of the mushrooms.

In a small pan, sauté the shallots in the 1 Tbsp of butter until soft, about 2-3 minutes.

In a medium bowl, gently mix together the crab, panko, goat cheese, and 2 tsp of thyme. Add the shallots and butter to the mixture and sprinkle with ¼ tsp of salt. Mix well.

Place the mushrooms on a sheet pan.

Using a small spoon, evenly distribute the crab mixture into the mushrooms.

Bake at 350 degrees until the mushrooms are sift and juicy and the topping is golden and bubbly- about 15 minutes.

Place on a platter and sprinkle with the last tsp of fresh thyme leaves. Serve hot!