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Crab Stuffed Mushrooms

Fall is coming, fall is coming! I’m so excited about fall. It’s my favorite season. I love the leaves, the crisp breezes, the smells, and of course, the great American tradition of Sunday night football!

These classy stuffed mushrooms are the perfect way to dress up your appetizer table during football season. They’re a nice change-up from the traditional chips and dip.

When purchasing your mushrooms, choose a variety with a larger cap because they’re easier to stuff. I was able to find large button mushrooms that lent themselves well to this recipe. You might also consider using Crimini mushrooms for a more full-bodied flavor, or if you want to go all out, you can even go with mini Portobellos.

The first step in preparing this dish is to make sure your mushrooms are clean. Unfortunately, it’s a bit of a time-consuming process, but it’s necessary. Gently wipe each mushroom with a damp towel to remove any dirt. Don’t submerge mushrooms in water or run them under water – they absorb water like a sponge! To remove the stems, hold the cap in one hand, grasp the stem with your other hand, and gently rock it back and forth until it breaks away from the cap.

Feel free to prepare these mushrooms ahead of time: cover the pan with plastic wrap and refrigerate until you’re ready to bake them. Just increase the baking time by a couple of minutes.

Happy football season!

Crab Stuffed Mushrooms
adapted from allrecipes.com

1 tablespoon butter
about 24 fresh mushrooms
about 2 pieces of gluten-free bread
2 green onions, roughly chopped
2 tablespoons butter
1 clove of garlic, minced
1/4 cup dry white wine or white cooking wine
1 teaspoon lemon juice
1 cup (2 4-oz cans) cooked crab meat, well-drained
1 egg, beaten
1/2 teaspoon dried dill weed
3/4 cup shredded Monterey Jack cheese
1/4 teaspoon salt
black pepper to taste
5-6 dashes of hot sauce, or to taste

Preheat oven to 400 degrees. Evenly coat the bottom of a large baking sheet (11×15) with 1 tablespoon of butter. Clean the mushrooms and remove the stems; set aside the stems. Place the mushroom caps stem side up on the prepared baking sheet.

Place the gluten-free bread in a food processor and process into crumbs. You should end up with about 1/2 cup of breadcrumbs. Pour the bread crumbs into a small bowl. In the empty food processor, place the reserved mushroom stems and green onions. (You may choose to use only half the mushroom stems for a less intense flavor.) Process until mixture is thoroughly minced.

In a medium sauce pan, melt the 2 tablespoons of butter over medium heat. Add the garlic and cook for about 30 seconds until fragrant. Stir in the mushroom stem and green onion mixture and cook until soft, about three minutes. Add the white wine and scrape up any bits that may have stuck to the bottom of the pan. Remove from heat and stir in the remaining ingredients until well-blended.

Using two teaspoons, generously stuff the mushroom caps with the filling. Bake for about 20 minutes until filling has browned slightly and mushrooms are dark and soft. Serve immediately.

Makes 12 servings (3 points+/serving).