Crab and Comté stuffed Mushroom Caps
Crab and Comté stuffed Mushroom Caps
Author:
Erin Harris www.thecheesepoet.ca @thecheesepoet
Serves: 20 caps
Prep time:
Cook time:
Total time:
These Crab and Comté stuffed mushroom caps hit all the right notes; sweet and briny crab meat, a hint of garlic and herbs, and decadent melty cheese. This classic holiday appetizer will be gracing your table year-round.
Ingredients
- 20 baby bella or large cremini mushrooms, cleaned and stems removed
- 3 tbsp olive oil
- ½ tsp salt
- ½ tsp black pepper
- ½ cup cream cheese
- ½ cup flaked crab meat, rinsed and drained well
- ¼ cup panko bread crumbs
- 1 cup shredded Comté cheese, divided
- 1 clove garlic, minced
- 2 tbsp parsley
Instructions
- Preheat oven to 400˚f.
- In a medium bowl, toss the mushrooms with the olive oil, salt, and pepper. In a medium sauté pan over medium high heat, cook the mushrooms for 3-4 minutes on each side, making sure any excess liquid has completely evaporated.
- On a parchment lined baking sheet, place the mushrooms bottom side up.
- In a medium bowl, mix together the cream cheese, crab, bread crumbs, ½ cup Comté cheese, garlic, and parsley. Divide the mixture between all of the mushroom caps, mounding the filling evenly into each.
- Top the mushrooms with the remaining ½ cup of Comté cheese, and bake in the oven for 8-10 minutes, or until completely warmed through and the cheese on top is melted and golden.
- Transfer the stuffed mushrooms to a serving vessel and serve immediately.
Notes
This recipe can be made without the crab meat for a vegetarian crowd (add ¼ cup more cream cheese), or with smoked trout or lobster meat in place of the crab.
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