Could you email me your recipe? It sounds wonderful & like something I could serve for Christmas Eve dinner w/ my family & for for SuperBowl party. (I hate football & just go along with the party to see friends).

Thanks!

-- Anonymous, November 25, 1999

Answers

I second that! They sound absolutely divine! My S.O. isnt crazy about blue cheeze - so this will be a treat I'll get to eat all to myself! I envision myself with a platter of nibblies, a bottle of chardonnay and a big thick wonderful book by the fire......

OH, bliss!

Thanks, Beth! - Shelagh

-- Anonymous, November 25, 1999

Your wish is my command. A note: I came up with the idea for crab/blue cheese mushrooms on my own, but then I checked the Better Homes & Gardens cookbook and found a recipe for blue cheese stuffed mushrooms. I've now modified it quite a bit, so this is my version, with credit to BH&G for cooking times and some of the measurements. Oh, yeah, and this ain't low-fat.

24 or so medium sized fresh mushrooms, preferably brown ones.
1/4 cup chopped onion
1-2 cloves garlic, minced
1 tsp dried parsley
1/4 margarine or butter, plus an additional 1-2 tbsp margarine
2/3 cup fine dry bread crumbs
1/2 cup (2 ounces) shredded cheddar or crumbled blue cheese
1 6 ounce can shredded white crab meat, drained, or 3/4 cup fresh crab meat, minced or shredded.

1. Melt 1-2 tablespoons of margarine in a glass baking dish. Set aside.

2. Rinse and drain mushrooms. Chop the stems into small pieces and set them aside. Place mushroom caps in baking dish, coating the outside with the melted margarine. You can skip this part, but I think it makes them tastier.

3. In a medium saucepan (or an electric skillet if you don't have a stove), melt the margarine or butter and stir in the onion, garlic, chopped mushroom stems, and parsley. Simmer until the onions are tender. (Note: I run the onion, garlic, and mushroom stems through a food processor. They should be chopped very fine.)

4. Stir in cheese and breadcrumbs. Remove from heat and stir in crab meat.

5. Fill mushroom caps, and cook in a 425 degree oven for 8-15 minutes, or until filling is golden brown and mushrooms are cooked. (Cooking time varies a lot depending on the size of the mushrooms.)

The original version of this used blue cheese, but because my guy doesn't like blue cheese, either, I made them today with cheddar. Much as I love blue cheese, I have to admit the cheddar version is really, really good.

Enjoy!

-- Anonymous, November 25, 1999

excellent recipe... though since I'm majorly allergic, I left out the cheese. Any thoughts for humans who can't eat cheese (or tomato)? what can i replace them with?

-- Anonymous, November 26, 1999

Beth - I made the 'shrooms last night - very delicious! (Hey I had to spoil myself somehow, knowing that Americans get to have a lush Thanksgiving spread, I just had my glasses of chardonnay and a tray of appies). I added a bit of salt and pepper to them - the blue cheeze makes them very rich - I couldnt eat all of them as I had planned (thank god) but I really enjoyed the flavour! Thank you for sharing your recipee! I call them "Beth's Babies Mushroom Caps"!

-- Anonymous, November 26, 1999

I'll have to show my spouseling this recipe. It was over seafood- stuffed mushrooms that I first proposed to him (this rapidly followed our first hellos) and now we get all mooshy about them. And we should figure out something to do with all the cheese left over for Thanksgiving.

-- Anonymous, November 29, 1999