Even though the Super Bowl is over, it’s still a great time of year to enjoy a get together with family and friends. For your next gathering give these mouth watering Crab Stuffed Mushrooms made with AJ’s Walla Walla Sweet Onion Mustard with Red Bell Peppers a try.
Crab Stuffed Mushrooms
20 Large White Mushrooms (2 ½ inch diameter)
2 Cups White Wine
2 Cups Water
1 Clove Garlic
1 Tablespoon Lemon Juice
2 Sprigs Fresh Thyme
1 Bay Leaf
1 teaspoon Vegetable Oil
1 Shallot, Peeled, Minced
1 Clove Garlic, Peeled, Minced
1 Pound Cooked Lump Crab Meat
3 Tablespoons AJ’s Walla Walla Sweet Onion Mustard with
Red Bell Peppers
½ Cup Mayonnaise
2 Tablespoon Lemon Juice
½ Cup Plain Bread Crumbs
¼ teaspoon Cayenne Pepper – optional if want some spiciness
Remove the stems from the mushrooms and finely chop the stems. Preheat the oven to 350 degrees.
In large pot, bring all the poaching liquid ingredients to a boil. Add the mushroom caps. Reduce the heat to medium and simmer 5-7 minutes. Remove mushrooms from poaching liquid and place on paper towel to drain. Once drained, season with salt and pepper and place bottom side up on baking sheet.
In medium skillet heat vegetable oil and sauté the chopped mushroom stems, shallots and garlic until light golden brown. Set aside and let cool. Transfer the mixture to a bowl and mix in crab, egg, mustard, mayonnaise, lemon juice, bread crumbs and if using – cayenne pepper.
Evenly divide the mixture among the poached mushroom caps. Bake 10-15 minutes or until the tops are golden brown.
Remove from the oven and serve warm or room temperature with a little dab of AJ’s Walla Walla Sweet Onion Mustard with Red Bell Peppers.