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Grilled Blue Crab Stuffed Mushrooms

5 star rating
 

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Submitted by: guest12552150

 

A creamy mushroom and walnut filling make stuffed mushrooms an elegant appetizer or first course.
 

Ingredients

  • 16 large white mushrooms, washed with stems removed and reserved
  • 1 large garlic clove, minced
  • 1 1/2 teaspoons finely chopped oregano
  • Butter or olive oil as needed
  • 4 oz canned or frozen lump blue crab meat
  • 2 oz walnuts, finely chopped
  • 1/2 teaspoon salt
  • 1/4 teaspoon freshly ground black pepper
  • 1/3 cup heavy cream
  • 1/4 cup grated Mozzarella cheese
  • 1/4 cup grated Parmesan cheese
  • Dash Italian salad dressing

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Method

Preheat grill to low medium heat. Trim ends of mushroom stems and carefully separate caps and stems, reserving both. Arrange caps, stem sides up, on a baking pan. Finely chop stems then cook with garlic and oregano, in butter or olive oil, in a 10 inch heavy skillet over moderate heat. Stir frequently until lightly browned, about 5 minutes. Stir in crabmeat, walnuts, salt and pepper to taste; cook, stirring frequently, 1 minute. Stir in 1/3 cup cream and bring to a simmer then remove from heat. Divide filling among caps and drizzle with Italian salad dressing. Sprinkle with mixture of 2 cheeses. Place stuffed mushroom caps on grill grates for 8-10 minutes. Grill caps 8-10 minutes with lid down. Timing depends on heat of grill.

 

Notes:

 

Number of Servings: 4

 

Submitted by: guest12552150 ()

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