Crabmeat Stuffed Mushrooms
Crabmeat stuffed mushrooms are a staple on my holiday buffet. The mushrooms can be prepared ahead of time (up to 1 day in advance), and baked the day of the event.
2 Boxes of Creamed Spinach, Defrosted (I like Birds Eye Brand)
1 Medium Onion, Chopped
6 Slices of Bacon
2 6-oz. cans Lump Crabmeat, drained
1/3 Cup Parmesan Cheese, Grated
1 Pound Mushrooms (Button Mushrooms or Baby Portabella)
½ Cup Breadcrumbs & ½ Cup Mozzarella Cheese, Grated
In a skillet over medium heat, cook the bacon until browned. Remove the bacon from the skillet and discard the bacon fat (leaving 2 Tbsp. in the skillet). Saute the chopped onions in the bacon fat until light brown. Add the defrosted creamed spinach to the onion mixture, stir to combine over low heat. Chop the bacon and add to the spinach mixture along with the crabmeat and parmesan cheese. Cool the stuffing. (At this point, the stuffing can be placed in a well sealed container and placed in the freezer). Remove the stems from the mushrooms and clean the mushroom caps with a paper towel. When ready, stuff the mushrooms and top with breadcrumbs and shredded mozzarella. Drizzle olive oil on the bottom of the baking dish, layer stuffed mushrooms, and cover with foil. Bake at 350 degrees for 10 minutes. Uncover and continue baking until tops are golden brown.