Stuffed Mushrooms πŸ„

Stuffed mushrooms are an absolute favourite of mine. The best part is I can definitely serve these beautiful crowd pleasers at home gatherings. Looks fancy and tastes like I spent sometime in the kitchen preparing them πŸ˜‚. I think you can stuff mushrooms with almost anything but here’s my favourite!

Ingredients

  • 18 stuffing mushrooms
  • 3 frozen crab cakes (thawed and broken into small pieces)
  • 1 box of your favourite stop top stuffing (I like savory herb)
  • 1/2 cup dried cranberries
  • 1 box jiffy cornbread mix
  • 1/2 cup diced celery
  • 1 shallot (diced)
  • 1 cup butter
  • 1 egg
  • 1/4 cup granulated sugar
  • 1 can low sodium vegetable stock
  • Olive oil
  • Salt and pepper to taste
  • Method
    1. Pre heat oven to 400 degrees
      Spray a casserole dish with cooking spray and set aside
      Using a wet paper towel, wipe mushrooms clean and place in casserole dish, top side down
      Bake cornbread following directions on the box. I usually add only 1 egg and a 1/4 cup sugar to the cornbread mixture (my twistπŸ™‚). Let cornbread cool.
      Cook the stove top stuffing following directions on box. I use warm stock to make my stuffing.
      Add shallots, celery and dried cranberries to cooked stuffing
      Break thawed crab cakes into small pieces and add to stuffing
      Cut cornbread into small cubes and add to stuffing mix.
      Mix until cornbread in completely combined with stuffing
      Stuff mushrooms to your preference…I like mine over-stuffed πŸ˜‚
      Pour some warm vegetable stock in the casserole dish
      Drizzle mushrooms with olive oil
      Cover with aluminum foil and bake for 30-45 mins
      Sprinkle with fresh parsley
      Eat!!!

    😘

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