Crab Stuffed Mushrooms
There are many recipes for stuffed mushrooms out there but this is one of the most delectable foods I have ever put in my mouth. Meaty stuffed mushrooms smothered in a Pinot Grigio cream sauce, yummy!
Crab Stuffed Mushrooms
Stuffing:
½ cup Plain Bread Crumbs
¼ cup Butter, melted
1 tablespoon Stone Ground Mustard
3 tablespoons Fresh Chopped Basil
¼ cup Red Onion, finely chopped
2 tablespoons Fresh Chopped Parsley
1 pound Crab Meat, chopped
1 tablespoon Lemon Zest
Cream Sauce:
1 cup Pinot Grigio Wine
1 tablespoon Chambord
2 Shallots, diced
1 stem fresh Basil
1 stem fresh Thyme
¾ cup Heavy Cream
½ teaspoon White Pepper
½ cup Chicken Stock
Topping:
1 cup Jarlsberg Cheese
2 tablespoons Fresh Parsley, chopped
In a saucepan, combine wine, chambord, shallots, basil, and thyme. Cooking over medium heat, reduce by half. Add heavy cream and white pepper. Cook until thickened. Slowly whisk in chicken stock. Continue cooking over medium heat until thickened.
Combine all of the ingredients for the stuff mix together. Add ½ of the cream sauce to moisten. Stuff approximately 20 mushroom caps with the bread crumb mixture.
Pour remaining cream sauce in a baking dish. Sit each of the mushroom caps in the sauce. Top with Jarlsberg cheese and freshly chopped parsley.
Bake at 350 degrees for 20 minutes. Serve hot.
(If you would like to prepare this in advance make the sauce and the mushrooms and store them separately. Just before baking, warm the sauce over low heat in a sauce pan, pour into baking dish and add the mushrooms)
Crab Stuffed Mushrooms
Stuffing:
½ cup Plain Bread Crumbs
¼ cup Butter, melted
1 tablespoon Stone Ground Mustard
3 tablespoons Fresh Chopped Basil
¼ cup Red Onion, finely chopped
2 tablespoons Fresh Chopped Parsley
1 pound Crab Meat, chopped
1 tablespoon Lemon Zest
Cream Sauce:
1 cup Pinot Grigio Wine
1 tablespoon Chambord
2 Shallots, diced
1 stem fresh Basil
1 stem fresh Thyme
¾ cup Heavy Cream
½ teaspoon White Pepper
½ cup Chicken Stock
Topping:
1 cup Jarlsberg Cheese
2 tablespoons Fresh Parsley, chopped
In a saucepan, combine wine, chambord, shallots, basil, and thyme. Cooking over medium heat, reduce by half. Add heavy cream and white pepper. Cook until thickened. Slowly whisk in chicken stock. Continue cooking over medium heat until thickened.
Combine all of the ingredients for the stuff mix together. Add ½ of the cream sauce to moisten. Stuff approximately 20 mushroom caps with the bread crumb mixture.
Pour remaining cream sauce in a baking dish. Sit each of the mushroom caps in the sauce. Top with Jarlsberg cheese and freshly chopped parsley.
Bake at 350 degrees for 20 minutes. Serve hot.
(If you would like to prepare this in advance make the sauce and the mushrooms and store them separately. Just before baking, warm the sauce over low heat in a sauce pan, pour into baking dish and add the mushrooms)
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