Crab Stuffed Mushrooms and Sauteed Brussels
Feb. 19, 2009 3:03 pm
Updated: Feb. 25, 2009 7:21 am
Today I made crab stuffed mushrooms and sauteed Brussels sprouts. Neither recipe was from this site, which is rather unusual for me. Typically I can always find what I am looking for here, but not this time with either recipe.
The Brussels I cut the ends off of and cut in half from the stem and I put them in a bowl with a little bit of oil, freshly ground sea salt, and peppercorn medley and tossed to coat. Then I let them cook, flat side down, in a nonstick skillet preheated to medium until they began to darken on the bottom and I turned them over. That was the first time I ever did something besides boil or steam my Brussels, and I thought it was extremely tasty.
The mushrooms were the large Portobello caps, brushing the tops lightly with oil. I removed the stems and diced them, adding in cream cheese, crab meat, Parmesan cheese, green onions, parsley, salt, peppercorn medley, and garlic powder. I put the mixture on the underside of the cap, covered them in breadcrumbs and baked them for 20 minutes at 375.