Which football team are you rooting for during this year’s 51st Annual Super Bowl Championship game?
This is a monumental year because the very first Super Bowl was fifty years ago on January 15, 1967, when the Green Bay Packers beat the Kansas City Chiefs 35 to 10.
Love it or hate it, football is big. If you aren’t going to a Super Bowl party, or hosting one yourself, you probably know someone who is.
It is easy to get stuck in a familiar routine of cheese balls and bread dips when planning or attending such an event. I hope this appetizer recipe can help rescue you from that beaten path.
Ever since our dating years, my wife and I occasionally visit a local restaurant for their stuffed mushrooms. They have become our favorite appetizer on the menu. This is my version of that recipe and can also be found on page 13 of my latest cookbook, The Best In Your Kitchen, available from my website or worldwide through Amazon. Happy Cooking and enjoy game day on Sunday, Feb. 5th!
Creamy Stuffed Mushrooms
24 large white button mushrooms
1 tbsp oil
1 tbsp butter
4 garlic cloves, minced
1 small onion, finely chopped
1 tsp salt
1/2 tsp fresh cracked pepper
1 cup cream cheese, room temperature
1/4 cup grated parmesan cheese
1 – 170g can crab meat, drained
1/2 cup grated Mozzarella cheese
Preheat oven to 400 degrees.
Remove the stems from the mushrooms and chop finely, leaving the mushroom caps intact and set aside in a baking dish.
Add the oil and butter to a large nonstick pan over medium heat. Once the butter has melted, add the chopped mushroom stems, garlic, onion, salt and pepper. Cook until all vegetables are soft and the liquid has evaporated, approximately 7 to 10 minutes, stirring occasionally.
Stir in the cream cheese and the parmesan cheese. Once fully combined remove from the heat and stir in the drained crab meat. Season to taste with more salt and pepper, if desired.
Fill the mushroom caps equally with the stuffing and place back in the baking dish. Top with the Mozzarella cheese and bake for approximately 20 to 25 minutes until tender. Place under the broiler until golden brown if needed. Let cool slightly before serving.
Makes 24 stuffed mushrooms
Chef Dez is a Chef, Writer, & Host. Visit him at www.chefdez.com
Write to him at firstname.lastname@example.org or P.O. Box 2674, Abbotsford, BC V2T 6R4