TRUTH: I’m horrible with leftovers. Not horrible at creating them, mind you…horrible about using them up before they become science experiments in the back of my fridge. My mom emblazoned the “waste not want not” mantra into my head, so I save EVERYTHING, you guys. It’s pathetic and a bit embarrassing, really. I may have become a borderline hoarder of empty prescription bottles.
Geez, I can’t just throw away perfectly good tiny plastic bottles!! If I toss them away, I’m absolutely convinced that as soon as I’ve place them into the recycle bin, I’ll find some way to re-purpose them, causing me to have to risk my life as I run like a crazy woman down the street, chasing the garbage truck, screaming at the top of my lungs, “STAHHHHHHP!! I NEED MY BOTTLES!!”. <— (Longest run on sentence EVER)
Rather than risky tragedies like that from happening, I’ll just keep them safely in this plastic bag. okie dokie? :)
Now where was I? Ahh yes…leftovers. Remember the crab omelette I made a couple of days ago? Well, I had some of the crab meat left over, plus a few (6 to be exact) mushrooms that needed to be used up, so I thought I’d whip up something quick, easy, and delicious with them. Cue the stuffed mushrooms, please. They’re about as easy peasy of an appetizer to make as you can think of. Unless you like peanut butter on toast as an appetizer. That might be easier to make…but I bet it wouldn’t taste nearly as good as these cheesy, crab-filled mushrooms. Pure bite-sized morsels of goodness. Give ‘em a try and leave me a comment below this post to let me know what you think. Oh, and if you’ve got any ideas on ways for me to use up my RX bottles, please pass that info to me too. Thanks! I love you to pieces.
- 6 large white mushrooms or 2 portabello mushroom caps
- 1 Tablespoon sliced scallion (white part only)
- 1/4 cup mushroom stems, finely chopped
- 1 Tablespoons butter
- 2 Tablespoons panko or regular bread crumbs
- 2 ounces cream cheese, softened
- 3 ounces fresh or canned crab meat, drained and finely chopped
- 1/8 tsp black pepper
- 1/8 tsp garlic salt
- Heat oven to 350 degrees F. (325 convection oven)
- Spray small casserole dish or sheet pan lightly with cooking spray; set aside.
- Wipe mushrooms clean with damp paper toweling. Cut off stems and use fingers to remove center from mushrooms to make room for stuffing. Place mushrooms caps cut side up in prepared dish; set aside.
- In small bowl, add cream cheese, crab meat, pepper, and garlic salt. Stir to combine.
- Melt 1 Tablespoon butter in small saute pan over medium heat. Add chopped mushroom stems and scallion and saute until softened, 2-3 minutes. Remove from heat; stir in bread crumbs. Add mushroom mixture to bowl with cream cheese mixture; stir to combine.
- Use a small spoon to evenly distribute filling into each mushroom cap.
- Bake 18-20 minutes, or until tops are lightly browned and cheese has melted.
- Remove from oven and serve.