|Celebration Time ... Stuffed Party Mushrooms|
Recently Clint and I have been on a mushroom kick. We both love mushrooms. A couple of months ago I found a recipe in Simple and Delicious magazine published by Taste of Home. The recipe was called "Stuffed Party Mushrooms" and I made a note of it. Last night we had them for dinner and we both loved them.
Click on the following to go directly to the recipe: Stuffed Party Mushrooms
The recipe was submitted to the magazine by Tara Sturgeon and she writes the following: Now it is one of our party-time favorites. We fix them all the time with different kinds of cream cheese, but I never make enough."
Some changes I made to the original recipes were substituting a 6 oz. can of crabmeat (drained very well) for the imitation crabmeat, used the chive and onion spreadable cream cheese (could not find the vegetable one), and omitted the salt. Also, I used Real Hellmann's Mayonnaise. Another food item that we've grown fond of is Louisiana Hot Sauce, The Original. I added a few drops on the mushrooms before baking them. A few drops only, you can add more if desired.
Using white mushrooms, I took a very small spoon and removed some of the gills from the mushrooms' insides to make more room for the filling.
As Tara remarked, "I never seem to make enough." I agree with that statement and this time had Clint to go to the store and buy more mushrooms so we would have enough. For the first time we actually had leftovers! Clint just ate them for breakfast. :-)