Crab Stuffed Mushrooms

Long time no post! It’s been over a month since I have posted last, and I can’t promise any more regularity. I don’t cook very often, as we live with Brandon’s family at the moment. I had started the blog as a catch all for recipes, (wedding) craft stuff, fashion, etc. However, I don’t do… any of that stuff anymore. I had to leave my job during the move, and despite my hardest efforts, I haven’t been able to get hired anywhere yet. So I don’t even get out of my PJs most days.

But! I did get a craving for my mom’s stuffed mushrooms this weekend. I hate crab and when I think about portabella mushrooms for too long I get sick (even though I love mushrooms), so I obviously have to be in a specific mood for these mushrooms. I spent way too much on the ingredients because I must live in a food desert now, and I ended up throwing most of them away because one woman can only eat so many stuffed mushrooms! But this is a treasured recipe, so I have to share it!

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Crab Stuffed Mushrooms

You’ll need:

  • 1-2 packages of portabella mushrooms ( I use the baby bella size)
  • 1 package of imitation diced crab
  • 1 block cream cheese, softened
  • ½ cup mozzarella cheese
  • 1 cup finely diced onion
  • Handful of parmesan cheese
  • 1-2 tablespoons dill weed

You will:

  • Set the oven to 350 degrees
  • Put softened cream cheese in a bowl and mix it up
  • De-stem and use a damp paper towel to wipe off the mushrooms. Don’t rinse them under water!
  • Get a cookie sheet or a cake pan handy. I always put my destemed and cleaned mushrooms on the cookie sheet while I prep!
  • Keep a few stems and dice them finely, adding them to the cream cheese in the bowl
  • Add the mozzarella cheese, onion and dill into the bowl
  • Dice the crab as small as you can/want and then add it to the bowl
  • Mix everything together
  • Fill the mushrooms with heaping spoonfuls of the mixture
  • Sprinkle the parmesan cheese over top of the mushrooms
  • Once all the mushrooms are on the cookie sheet and filled, pour a tiny bit of water along the bottom of the pan
  • Cook for 15-20 minutes

One Pot Mushroom and Spinach Pasta

I finally took the plunge and made a one pot pasta dish! Ever since I started searching the internet and finding new cooking blogs, I have seen all types of one pot dishes, but I’ve never tried one. Until tonight. And with some risky (at least for us) ingredients!

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One Pot Mushroom and Spinach Pasta

You’ll need:
– a carton of sliced mushrooms
– a medium/large bushel of spinach
– ½ onion, sliced
– fettichine noodles (or whatever your favorite pasta is)
– ¼ block of cream cheese (you can sub olive oil or use a little of both!)

You will:
– combine the mushrooms, spinach, onion, and noodles in one pot with water
– cook and strain, then return pasta to pot
– add the cream cheese or oil and mix – enjoy!

That’s it! That is all you’ve got to do. The result is a yummy and nutritious meal. Brandon despises mushrooms and I’m still weary of spinach, so it was a risk for us. However, we both enjoyed it. It’s defiantly a filling and healthy pasta dish that everyone will love, and hopefully will get you and your family eating some more greens!