This whole stuffed mushroom idea started with me being at this beautiful fish store out of town and buying crabmeat, because it looked delicious but also because I can’t get it where I live. Â I already had a plan for dinner so I had to find a way to incorporate it into a side dish or an appetizer.
Oh I could have made crab cakes, darn, next time. Â First thing that came to mind was these stuffed mushroom caps we serve as a feature at the restaurant where I work. Â They are %100 non dairy-free and decadent so I had to figure out how to make it into my own Paleo version.
Well, when you can’t have cheese, have bacon. Â That works right?
They were super easy to prepare and absolutely delicious, although some cream cheese could have added some creaminess. Â Awesome either way!
- 1 cup bacon diced
- 2/3 cup fresh crab meat, (about 150 grams)
- 1 cup mushrooms, diced
- 1/2 cup green onions, diced
- 2 tbsp ghee (clarified butter), melted
- 1 clove garlic minced
- 2 tbsp flat-leaf parlsey, chopped finely
- 1/4 cup white wine
- 4 tbsp cream cheese, *optional
- 12 medium mushroom caps, washed and stems removed
- Preheat oven to 450f degrees.
- Start by melting 1 tbsp of your clarified butter into a medium skillet.
- Add your 1/2 cup of diced mushrooms and saute on medium heat for about 5 minutes.
- Add half the white wine and wait till fully absorbed.
- Add diced bacon and cook for an additional 5 minutes.
- Add crab meat, green onions, minced garlic and plat-leaf parsley and stir around a bit.
- Add remaining white wine and simmer until wine is absorbed. Set aside.
- *If adding cream cheese, put into a mixing bowl and blend with other ingredients.
- Pat mushroom caps dry and lay on a foil lined baking sheet, back up. Brush with remaining melted butter and place into oven for about 10-12 minutes or until nicely browned.
- Remove from oven and scoop crab & bacon mixture into the caps evenly.
- Place back in oven for about 5-7 minutes or until mixture is bubbly and golden coloured.