Is it wrong that I’m already thinking about the Super Bowl?
My love for the epitome of football festivity and feasting has been well-documented on this blog, so I won’t bore you with it again. Let me just say that EVEN THOUGH Seattle will not be representing this year, I still have plenty to look forward to. Namely day drinking, commercial critiquing, making fun of the halftime performance (Coldplay, really?!?), and eating tons of cheese-based snacks. Truly there is a silver lining to the Seahawks tragically not making it to the SB this year… I can focus on delicious food and sweet, sweet alcohol.
So where to begin?
Well, here’s one thing I’m dreaming about: crab stuffed mushrooms. (Yeah, that’s what I meant by the title of this post, party mushrooms, you guys. Come on.) Everyone loves a stuffed mush at a party, and these ones are especially luxurious thanks to the fact that they’re stuffed with crab! Despite their fanciness, they take about 10 minutes to put together and are almost impossible to mess up. Perfect for a busy football party.
I made these during the holidays and I’m already longing for them again, so I think they will be added to the Super Bowl 2016 menu. Along with some unnecessarily decadent dips, of course… check back with me on that one as February 7th nears.
Festive Crab Stuffed Mushrooms
16-20 crimini mushrooms, cleaned and de-stemmed
10oz shredded crab meat
1/4 cup shredded (good!) parmesan
1/8 cup bread crumbs
1/8 cup mayo
juice from 1/2 lemon
1/2 tablespoon dijon mustard
1 teaspoon ground nutmeg
1/2 teaspoon celery salt
1/3 teaspoon ground cloves
dash of cayenne pepper
sea salt & fresh ground black pepper to taste
roughly chopped parsley, 1 tsp paprika, and 1/8 cup extra shredded parm for topping
Preheat your oven to 350°.
Mix everything besides the mushrooms themselves in a bowl! Add your S&P to taste, and if the stuffing seems a little dry, add more mayo and mustard. Or if it seems a bit too wet, add more breadcrumbs and cheese.
Fill each crimini cap with a hearty scoop of the stuffing. Depending on how big your mushrooms are, you can make about 20, give or take. Sprinkle extra parm and paprika on top and bake for about 20 minutes until the tops are golden.
Remove from oven and allow to cool for about 10 minutes – these guys will be HOT when fresh from the oven. Throw some parsley on top right before serving!