Stuffed Mushrooms Two Ways

I scored some portobello mushrooms at the grocery store for $1.50 for 6 of them!  They aren’t as big as normal portobellos, but I think they are bigger than baby bellos.  I wasn’t sure what I would cook with them, but I knew that for $1.50 I couldn’t pass them up!

Kyle and I decided that we could make stuffed mushrooms and cook them on the grill.  That sounded delicious to me!  He wanted a crab stuffed mushroom and I set out to create a healthier version for myself.  So we ended up with ‘Stuffed Mushrooms Two Ways’!  I’ll start with Kyle’s mushrooms:

Spicy Crab Stuffed Mushrooms

Ingredients:

1/3 red bell pepper finely chopped

2 TBS scallions chopped

2 TBS flat leaf parsley chopped

1/4 cup italian breadcrumbs

1/4 cup parmesan cheese (plus a little more to sprinkle on top at the end)

1 cup crab dip (we intended on buying fresh crab meat, but they only sold a can of it for $13.00 at the store and that was way too expensive.  So we went the cheaper route and bought pre-made crab dip from the seafood counter and I jazzed it up with the above ingredients)

Directions:

Chop up all your veggies and herbs and add them to a bowl with the crab dip, breadcrumbs, and cheese.  Mix.  If you want to add some spice, mix in red pepper flakes to your desired degree of heat.

Remove the stems and gills from your mushrooms.  Gently clean them with a wet paper towel.  Don’t soak your mushrooms in water because they are like little sponges and will absorb all the water!

Stuff your mushrooms to the brim and sprinkle parmesan cheese on top.

Grill until cheese is melted and mushrooms are dripping a clear liquid.

Alternatively, you could cook these in the oven at 350F for 10-15 minutes.

My Healthier Option:  Bruschetta Stuffed Mushrooms

Ingredients:

2 TBS chopped parsley

2 TBS chopped basil

1 cup chopped cherry tomatoes

1/2 cup chopped fresh buffalo mozzarella cheese

salt and pepper

Directions:

Mix all your ingredients together in a bowl, stuff your mushrooms (once cleaned as directed above) and get grillin!  It’s as simple as that.

These were so fresh and yummy!  I grilled a few shrimp to put on top for some protein.  Along side our mushrooms we had some grilled asparagus.