I scooped it and served it like a casserole with a salad but for non-ops it would be killer smeared on toasted Italian bread (like a Mushroom Bruschetta) and toss it in the food processor and it would be very tasty during the soft/pureed stage. I was always looking for savory things during that stage. There is only so much flipping sugar free pudding a person can consume.
Shelly's Crab Stuffed Mushroom Bake
3 cups Fresh Mushrooms, diced (I used a combo of White & Crimini)
1 small Yellow Onion, chopped fine
2 Green Onions, diced
2 cloves Garlic, minced
1 Tablespoon Butter
1 6 oz. can Crab Meat, drained
1/3 cup Mayonnaise
1 Tablespoon Prepared Horseradish
1/4 cup Parmesan Cheese, grated
1/4 cup + 2 Tablespoons Italian Blend Cheese, shredded
1/4 cup Italian Style Dry Breadcrumbs
1/2 teaspoon Kosher Salt
a few twists of Black Pepper
Cook onions till golden. Add the garlic and chopped mushrooms. Saute about 3 minutes till mushrooms go limp. Set aside and allow to cool.
Mix crab, mayonnaise, horseradish, cheeses (less 2 Tablespoons), bread crumbs, and seasoning. Mix cooled veggies in. Stir till well combined. Spoon into a Pyrex casserole dish. Sprinkle with reserved cheese and bake at 350 for 30 minutes.
I served the Crab Stuffed Mushroom Bake with a baby spinach salad with dried cranberries, sliced almonds, and a balsamic vinaigrette. It was super yummy and since it was 93 degrees (yeah 93 that's no typo, supposed to be hotter manana) we ate it outside on the patio. I really need to get out there and give some love to the patio... you know hose off the tables and chairs and sweep cobwebs and all that. Make it all puuuurty for the summer. Ehh, add it to the list.
Edited to add: I wrote this entry yesterday. It was hotter today... 95! and well you all know how I spent my day and it wasn't cleaning the patio so it's leftover casserole tonight on the still dirty patio ;)
