Sausage and Crab Stuffed Mushrooms
I spent part of my Christmas vacation back home on Long Island with family and friends. It was nice to get together with people I love.
Part of that love is the food we all created. I made a rainbow cookie cheese cake, along with a raspberry cheese Danish coffee cake, and a few side dishes.
My best friend’s sister in-law, Debbie, makes these killer stuffed mushrooms for the appetizer portion of our Christmas Eve gathering. I probably ate 4 or 5 of those delicious gems.
If I love something that is so delicious, I often try to decipher the ingredients it’s made with. I know it would be easier to ask for the recipe, but that’s just me,
Debbie’s mushrooms had a pork sausage filling with imitation crab meat which lent a nice sweetness to this savory dish.
The day after I returned home to New Jersey, I made my version of stuffed mushrooms as an entrée and made roasted broccoli for a side dish. I happened to have a package of Livoti’s chicken sausage in the freezer, so I used that in my version.
My husband went wild. He thinks I’m some sort of culinary master. I am anything but a culinary master. I am just a really good home cook with a great passion to create dishes for people I love.
Before we met, my husband ate canned soup and prepared grocery store meals or scrambled eggs for dinner. I can understand why he thinks I’m such a wizard in the kitchen.
I would love to share this easy and incredibly delicious recipe with you.
INGREDIENTS:
1 pound ground chicken sausage ( You can use the sausage of your choice)
8 to 10 large mushrooms
1 small onion minced
2 cloves of garlic minced
½ of a small red bell pepper diced small
2 teaspoons Adobo
2 teaspoons dried Italian seasoning
4 0unces imitation crab meat chopped in small pieces
¼ cup seasoned bread crumbs
¼ cup grated parmesan or Romano cheese
¼ cup olive oil divided
Salt & pepper to taste.
PREPARATION:
Preheat your oven to 375 degrees.
Clean and remove the stems from mushrooms
Do a small dice on the stems and save for filling
Brush your mushroom caps with 2 ounces of olive oil and put them on a parchment lined cookie sheet
In a skillet on medium heat, add the remaining olive oil and add the onions, garlic, peppers, and cut up diced mushroom stems and saute for 2 to 3 minutes.
Add chicken sausage, Italian seasoning, and adobo to the skillet and cook the sausage until it’s no longer pink. Break up the sausage with a wooden spoon so there are no huge clumps.
Transfer the mixture to a medium bowl and add the imitation crab meat, bread crumbs and the grated cheese. Mix thoroughly and taste for seasoning.
Stuff the mushroom caps fully with the mixture.
Put in a 375 degree oven for 40 minutes.
