garbanzopalooza

A blog by ordinary people about living an extraordinary life

Delicious mistake

As often happens in our kitchen, I am missing an ingredient when it comes to a recipe.  I also find that I often use the incorrect ingredient in a recipe, as happened yesterday.  The result is frequently worth keeping, as happened yesterday.

I was preparing some stuffed mushrooms for a party at my grandmother’s house (my sister and brother-in-law are in town from California and we were having a party to celebrate their May wedding here on the east coast, as many people were unable to make the trip to California for the official wedding).  The recipe called for 1/2 cup of cream cheese.  I went to the fridge and grabbed the whipped chive cream cheese, which I assumed I had bought for this recipe.  This was not the case, I did in fact have plain cream cheese as well.  The mushrooms were not hurt by the addition of the chive cream cheese, or the chopped mushroom stems.  In fact, these 2 ingredient adds make the recipe our own.  And the mushrooms disappeared from the plate quickly, a sure sign they were a hit.

Crab-stuffed mushrooms

Ingredients

  • 2 packages of white mushrooms for stuffing, cleaned and stems removed
  • chopped stems from the mushrooms
  • can of crab meat, drained
  • can of lump crab meat, drained
  • 1/2 cup of whipped chive cream cheese
  • 1/2 cup of fresh parsley, chopped
  • 3 scallions, chopped
  • 4 tablespoons of freshly grated Parmesan cheese
  • salt, pepper, garlic powder (these ingredients are combined into a mix, and added to your desired seasoning level)
  • breadcrumbs (sprinkle on top of stuffed mushrooms)

Preheat the oven to 375F.

In a bowl, combine the mushrooms caps, crab meat, cream cheese, parsley and scallions.  Mix to combine, then stir in the scallions.  Add the Parmesan cheese and salt mix.  Taste and season as needed.

Stuff the mushrooms with the filling.  Top the mushrooms with breadcrumbs.  Bake for 20 minutes.

I served the mushrooms on a glass plate covered with lettuce leaves.  Too bad I forgot to snap a photo of them before they all disappeared.

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This entry was posted on December 11, 2011 by in Peter Waterman's posts.
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