I think I’m becoming more of a foodie.
I mean, I already loved food… eating it, smelling it, cooking it, baking it… eating it. ;) But something about this week… I’ve made good tasting, well balanced meals, every single night! And not just that, but I’ve been doing some experimenting and creating some of my own recipes and everything has turned out brilliantly! AND… on top of that… I’ve kept the kitchen clean! Hallelujia! (That’s always my biggest downfall… I cook and then don’t want to clean up after myself) :)
One of the absolute successes this week were some spicy crab stuffed mushrooms, served with roasted veggies and crisp glass of white wine! Now I’m not going to lie to you and tell you I came up with this recipe completely on my own. I did a fair amount of research online, looking at crab cake recipes and a couple stuffed mushroom recipes. But after looking at all those recipes I had a feeling for types of ingredients and proportions that might work well together. Then I did a survey of what I had on hand, picked up a couple more things from the store and got to work! (Recipe follows at the end!)
Something I’ve discovered this week is that I enjoy gathering ALL the ingredients right off the bat, especially when I’m creating something I’ve never made before. It reminds me while I’m cooking of what I was intending to use so I don’t leave something out.
An aside… roasted veggies… super easy… Pick some veggies, chop, season (we used mrs. dash extra spicy, per hubby’s request), bake.
I wish you could have smelled them. Well, and tasted them!
On second thought… maybe not… more for me! You will just have to make them for yourself! :) You won’t be disappointed! Enjoy the recipe and let me know if you try it!
Sam’s Spicy Crab Portobellos
6 medium sized portobello caps (or 2-3 large ones)
1.5 cups lump crab
4 oz cream cheese
4 tbsp fresh grated parmesan
1 tbsp minced garlic
1 tsp Worcestershire sauce
1 tsp+ Habanero hot sauce from Trader Joe’s (or substitute your own fave hot sauce! and feel free to add more if you want spicier! i eyeballed so I’m pretty sure it was more like 2tsp) :)
1/2 cup loosely packed chopped parsley
1/2 cup finely sliced green onion
salt & pepper to taste
bread crumbs to sprinkle on top (I used pre-seasoned garlic and herb bread crumbs)
Mix everything (minus mushroom caps and bread crumbs) together in a large bowl. Quick taste test to see if you need more hot sauce or salt&pepper. Adjust if needed. Divide the crab mixture into the portobello caps. Sprinkle the tops with bread crumbs. Give a quick spray of EVOO to the tops of the mushrooms so the bread crumbs will brown, and while you are at it spray your baking dish. Bake at 375F for about 25 minutes until bread crumbs start to turn. Serve warm and enjoy!!