Stuffed Mushrooms

Love garlic. I have never experienced having too much garlic…in 46 years of cooking or eating anything made elsewhere. It’s never happened. Just sayin

Hopefully I get this all down…going by memory. Basically you make a regular stuffing/dressing mix, then add crabmeat, cheese and GARLIC BUTTER.

Stuffing Ingredients

1 1/2 cups Chicken Broth

1 stalk celery, diced

1 small onion, diced

4 cloves of garlic, devided, & minced

1 teaspoon garlic powder, divided

1/2 teaspoon salt

1/4 teaspoon pepper

1/2 cup of butter, devided

4 cups Herb Seasoned Stuffing

1 oz grated Pecorino Romano (1/2 cup)

1/4 cup chopped fresh parsley

1/2 cup (or more) of crabmeat

Extra Parmesan & parsley for topping

Instructions for Stuffed Mushrooms

Preheat the oven to 400°.

Heat the broth (setting aside 1/4 cup in case it’s needed if dressing is too dry), half the butter, celery, 2 cloves garlic, onion, half of garlic powder, salt, and pepper in a 2-quart saucepan over medium-high heat to a boil. Reduce the heat to low. Cover and cook for 5 minutes or until the vegetables are tender. Remove the saucepan from the heat.

Add the stuffing and mix lightly.

Stir 1/2 cup chopped crabmeat into stuffing mixture. Stir in Romano cheese.

Stir 2 minced garlic cloves and 1/2 tsp garlic powder into remaining butter. Use a tablespoon or 2 on bottom of baking dish. Dip (or brush on) mushroom caps in garlic butter and place in baking dish, continue with each mushroom. Then fill each mushroom with stuffing, mounding on top.

Drizzle remaining garlic butter over mushrooms. Top with shredded parm and chopped parsley.