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Stuffed mushrooms are one of my very favorite appetizers; heck, one of my favorites foods. Not only do they taste amazing, but they are also super easy to make and they always seam much “fancier” then they are. Plus who can resist mushrooms! Rooms took over the making of these on Saturday and did a spectacular job. They were quite an amazing start to dinner! Seriously, you should go make them. Probably sooner rather then later.

Crab Stuffed Mushrooms

6 baby portabella mushrooms

1 Tbs olive oil

1 Tbs butter

½ small onion, minced

½ yellow bell pepper, chopped

2 clove garlic

2 slices bacon, cooked and crumbled

1 can crab meat

1/2 cup bread crumbs

Dash cayenne

Salt and pepper

2 Tbs red wine vinegar

½ cup fresh grated parmesan cheese

Heat oven to 425°.

Clean mushroom caps and remove stems.

In large skillet over medium heat sauté onion and bell pepper with oil and  butter, about 5 minutes. Add garlic, parsley and bacon and cook for a bit longer.

Remove from heat and add the crab, bread crumbs and cheese. Season with cayenne, salt, pepper and vinegar and mix well.

Spoon mixture into mushroom caps, place in baking dish, drizzle with extra vinegar.

Bake about 25 minutes.