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CRAB AND CREAM CHEESE STUFFED CREMINI
by Jay Chai
Demonstrated at Mycophagy 2016
Ingredients:
  • 30 medium cremini mushrooms
  • 8 ounces crab cakes or crab sticks
  • 1/2 head celery
  • 1 large onion, peeled
  • 1 pound of cream cheese, room temperature
  • 4 teaspoons sugar
  • 1 teaspoon salt
  • 1 teaspoon ground black pepper or dried chili
  • Paprika for dusting
Method:

1. Preheat oven to 350 degrees F.

2. Remove and reserve mushroom stems.

3. Cut crab cakes or sticks into 1/4 inch pieces.

4. Wash celery and cut into small pieces. Put in food processor with mushroom stems.

5. Chop to medium fine. Place in cheesecloth; squeeze to remove excess liquid.

6. Repeat with the onion.

7. Place celery/mushroom mixture, onion, cream cheese, sugar, salt, and pepper in a large mixing bowl. Correct seasoning to taste.

8. Stuff mushroom caps. Dust them with paprika.

9. Bake for 20 minutes at 350ºF.

Makes 30