Thursday, July 14, 2011

Crab and Bacon Stuffed Mushrooms

My mother-in-law made a recipe like this one before and I loved them. I am not sure if she used bacon or not, but I love bacon a lot. So I made a recipe kinda based off of hers with a twist of mine.


Damp Hand Towel
Cutting Board
Mixing Bowl
Medium Saute Pan
Mixing Spoon
Kitchen Scissors
Regular Spoon
Cookie Sheet


8oz Soften Cream Cheese
6oz Crumbled Crab Meat
1/8 Cup Shredded Mozzarella
1/8 Cup Shredded Cheddar
2 Tbs Fresh Chives
Pinch of Salt
1/2 tsp Pepper
1 Tbs of bacon oil
1 Large Container of Button Mushrooms
1/2 lb Bacon


Pre-Heat oven to 350 °F. Then you will want to clean all the tops of the mushrooms with the damp hand towel. Running them under water makes them collect more water then needed. Once the tops are cleaned you will want to de-stem the mushrooms, then set them aside. In the saute pan cook the bacon until crispy and drain on paper towels, discard all but 1 Tbs of the bacon oil. Once bacon is cooled, chop up into small pieces.

In the mixing bowl combine the bacon oil, bacon pieces, cream cheese, mozzarella, cheddar, and salt & pepper mix until combined. Then cut the chives with the kitchen scissors until you get 2 Tbs. Mix until combined.

With the mixture spoon on the mushrooms until you get a nice mound of the mixture on it.

Once complete with all the mushrooms filled. Bake in the oven for 10 to 15 minutes.

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