7/11/16

Cream Cheese Stuffed Mushrooms (mushroom caps) - and they're low carb too!









When it comes to stuffed mushrooms I don't really use recipes.  (Gee, big surprise there?).  I play with the idea, see what sounds good in my head and then add some things and taste test.  Funny thing though; these were supposed to be crab stuffed mushrooms.  Because I knew I had 2 cans of crab in my pantry.  So I grabbed the mushrooms, cleaned them, removed the stems. Chopped the stems and started them cooking in a pan with a little garlic, green onions....  got out the cream cheese and seasoned the mixture a little.  With the chopped stems and green onions tender and yummy, I turned off the heat, added the cream cheese and went to the pantry to grab the crab.

The crab that wasn't there.  Instead, I had two cans of clams.  Oh yeah.... I remember now.  I was going to make Linguine and Clam Sauce with those.  And never did.  And in my head, had switched clams for crab.  Which makes sense.  Because crab is $20 per can and clams are like, $3 - which would make waaaay more sense for me to have bought 2 cans of clams instead of $40 on crab.  Darnit me and my seafood mental transposition.

So, in the end;  Cream Cheese Stuffed Mushroom Caps.  Which were oh-so-yummy even if they weren't crab stuffed.
 



Cream Cheese Stuffed Mushrooms

12-15 mushrooms (the 2 bite size; not huge portabella)
1/2 block of cream cheese (about 4 oz.)
1 stalk green onion, trimmed and washed and chopped
salt and pepper
fresh minced garlic
olive oil

Clean the mushrooms, trim the woody end off the stems and chop the rest of the stems.  Heat a little olive oil in a pan on the stove and cook the mushroom stems, adding the chopped green onion and about 1/4 - 1/2 t of fresh chopped or minced garlic.  Season with salt and pepper.  As soon as it's tender, turn off the heat and add the cream cheese in cubes for easy melting.  Stir until it's blended.  Fill each cap with a spoonful of filling and bake on a baking sheet in the oven at 400 degrees for about 20-25 minutes.  Remove the caps and set them on a folded piece of paper towel to drain the bit of liquid off the bottoms and then place on a serving tray.  Serve warm.






  

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