Tag Archives: recipe

Cream Cheese Crab Stuffed Mushrooms…my first attempt!

I love mushrooms…pretty much any way they come. If there was one thing I could eat everyday and not  tire of it, it would be mushrooms. Some of the ways I eat them are sautéed with steaks and atop burgers…in pasta sauces and stuffed (preferably with cheeses and crabmeat). When restaurants have them, I can’t help but place an order for their appetizer of stuffed mushrooms. At the moment, Maggiano’s Little Italy has my vote for the best stuffed mushrooms, but there are many others I have yet to explore.

I decided that it was time to go it on my own. I took to Pinterest to find a recipe. The one I found had cream cheese, crabmeat and herbs…sounded perfect. I improvised a bit based off of the following recipe:

stuffed mushrooms

Cream Cheese Crab Stuffed Mushrooms

12 Large White Mushrooms
6 oz. Whipped Cream Cheese (because it’s softer and lighter) (I used 8 oz of reg cream cheese and let it get to room temperature)
1 Tbls Cream or Milk (I used skim milk)
1/4 cup Crab meat (I used a can of lump crabmeat, to save money, which can be found near the canned tuna in the grocery)
1/4 cup green onions chopped small, use some of the greens – it’s about 5 green onions
2 garlic cloves minced (I used the minced garlic in the jar…3 teaspoons)
1/4 cup shredded parmesan cheese + some for the tops (all I had on hand was grated which worked out well)

Directions:

1. Destem the mushrooms and place on a baking sheet or in an baking dish…make sure there is a lip around the edge to catch any liquid…also I notice that the mushrooms toppled…you may want to put a layer of dry beans down to keep them stable

2. Combine the cream cheese, milk, crabmeat, green onions, garlic, and parmesan and mix well

3. Using a small spoon (like a baby spoon if you have one hanging around), fill each mushroom evenly, be generous so that all the filling is used between the 12 mushrooms. Also, a ziploc with the tip cut off is helpful to pipe the mixture into the mushrooms
4. Top with parmesan cheese.

5. Bake at 375 degrees for about 15 minutes until the cheese starts to brown.

These are quite rich. If there is any mixture left over I would put it in a ramekin or small dish and eat with crackers. It can go either way really.

 

Salmon with Eggplant and Arugula topped with Alfredo

I stopped at the local farmer’s market on Wednesday where there was an assortment of vegetables including fresh organic eggplant, arugula, basil, tomatoes, potatoes and so much more. I ended up buying some small eggplant, arugula and some basil. Of course, I knew not what I would do with these items…I just knew that the veggies were appealing and the prices were great!

My next stop was to the seafood market where I got some beautiful wild Salmon. I love salmon. The intense color and the Omega-3 goodness of that fish gets me so excited. As I left the market with salmon in hand, I knew what to make for dinner!

Here is the recipe for Baked Salmon atop Arugula with Eggplant and Alfredo (photo courtesy of Maria Takumi)

Ingredients:

  1. salmon, but works with rainbow trout as well, for their mild flavor
  2. heavy whipping cream, 1 pint
  3. parmesan cheese, 8 oz, shredded
  4. arugula or other greens such as spinach
  5. red wine vinegar
  6. extra virgin olive oil
  7. 2 fresh lemons
  8. stick of butter
  9. 4 small eggplants or 1 large eggplant
  10. salt, to taste
  11. pepper, to taste
  12. basil, to garnish
  13. parsley

Fish:

Preheat the oven to 350 degrees for the fish

Season the fish with a little salt, pepper, olive oil and lemon juice. Make sure that your pan is non-stick or sprayed with Pam or brushed with olive oil to avoid sticking. I also like to add a couple of lemon slices on top of the fish.

Once the oven is ready, place the fish inside. I don’t like my salmon overly done, so I cook it for about 20 minutes or so.

Eggplant:

While the fish is cooking thinly slice the eggplant into rounds and sprinkle with salt to get the bitter taste out. You will notice that the eggplant will start to sweat after awhile. That is the salt removing that bitter taste. Coat a dish with oil and season eggplant with salt, pepper and lemon juice and place in oven until the edges begin to wrinkle

Alfredo sauce:

For the alfredo sauce, get a skillet. Turn on med to med hi heat. Add 1 pint of heavy whipping cream, and one stick of butter. Stir until butter melts into cream. I like to add a drop of Zatarain’s liquid crab boil for extra kick. Add shredded parmesan, not grated. You can find shredded parmesan (shredded melts well) in the cheese section of your local grocer. If you have time, you can grate your own (it is less expensive). Add the cheese to the sauce and stir continuously but slowly letting the cheese dissolve into the sauce. Add some pepper and parsley after the sauce has thickened.

To prep the arugula, wash it thoroughly, and place in a bowl. Toss with olive oil and balsamic vinegar and a little salt and pepper.

To plate: Place arugula on the plate. Top with a piece of salmon, add eggplant. Drizzle alfredo on top.

Note: Pasta can also be added to this dish. However, I was full without the pasta.

ENJOY!!!!

Salmon dinner