This stuffed mushroom recipe came about somewhat in a “kitchen sink” experiment. We had crab meat in the refrigerator we wanted to use and mushrooms that we bought and needed to be used.
These little crab stuffed mushrooms are delicious, and make a great finger food. We hope to make it again as soon as we have an opportunity to go to or host a gathering of friends and family.
Mushrooms. These fungi were something that I strongly avoided for most of my formative years–my father is not a fan, and I ipso facto also was determined to dislike them. Eventually, I was tricked out of this delusion, and I’m a better person for it. I would challenge each of you to go eat something you are certain you dislike because you’ve “always hated it” and be pleasantly surprised by the outcome. Thanks to this initiative, I now enjoy: asparagus, brussels sprouts, beets, lobster, and mushrooms.
While visiting my parents in Virginia and taking advantage of the farmer’s market in their town, we needed to do something for lunch. My parents are supportive of our eating habits, but haven’t decided it’s time for them to take on the same dietary approach. Growing up in the midwest, I can totally appreciate that after 50+ years of eating a certain way without any pressing health issues they aren’t convinced what we are doing is necessary or right for them. They usually will eat what we make, and like it, so that’s one fewer meal full of grain and dairy. We ended up with thinly cut NY strip, even though we were looking for sandwich steaks–the strip was on sale and they didn’t have the other. Either way, this was a great lunch that was filling and finished in under 15 minutes.