Stuffed Mushrooms 🍄

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 😂. 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

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 twist🙂). 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 😂

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!!!

😘