CRAB AND CREAM CHEESE STUFFED CREMINI
by Jay Chai
Demonstrated at Mycophagy 2016
Ingredients:
Method:
1. Preheat oven to 350 degrees F.
2. Remove and reserve mushroom stems.
3. Cut crab cakes or sticks into 1/4 inch pieces.
4. Wash celery and cut into small pieces. Put in food processor with mushroom stems.
5. Chop to medium fine. Place in cheesecloth; squeeze to remove excess liquid.
6. Repeat with the onion.
7. Place celery/mushroom mixture, onion, cream cheese, sugar, salt, and pepper in a large mixing bowl. Correct seasoning to taste.
8. Stuff mushroom caps. Dust them with paprika.
9. Bake for 20 minutes at 350ºF.
Makes 30
by Jay Chai
Demonstrated at Mycophagy 2016
Ingredients:
- 30 medium cremini mushrooms
- 8 ounces crab cakes or crab sticks
- 1/2 head celery
- 1 large onion, peeled
- 1 pound of cream cheese, room temperature
- 4 teaspoons sugar
- 1 teaspoon salt
- 1 teaspoon ground black pepper or dried chili
- Paprika for dusting
Method:
1. Preheat oven to 350 degrees F.
2. Remove and reserve mushroom stems.
3. Cut crab cakes or sticks into 1/4 inch pieces.
4. Wash celery and cut into small pieces. Put in food processor with mushroom stems.
5. Chop to medium fine. Place in cheesecloth; squeeze to remove excess liquid.
6. Repeat with the onion.
7. Place celery/mushroom mixture, onion, cream cheese, sugar, salt, and pepper in a large mixing bowl. Correct seasoning to taste.
8. Stuff mushroom caps. Dust them with paprika.
9. Bake for 20 minutes at 350ºF.
Makes 30
