Alright, guys, let’s talk about that time I tried to make Ruth’s Chris Crab Stuffed Mushrooms. I saw this recipe floating around and I just had to give it a shot. Sounded fancy, you know? I grabbed all the stuff I needed from the store.
First, I got a bunch of those big mushrooms, the ones you can really stuff with goodies. I cleaned them up, snapped off the stems, and chopped those stems up real fine. Then I melted some butter in a pan – gotta have that buttery goodness, right?
I tossed in some chopped onions and those mushroom stems into the melted butter, and cooked them until they got all soft and smelled amazing. After that, I took the pan off the heat and mixed in some breadcrumbs, a little bit of that Italian seasoning, some garlic powder cause everything is better with garlic and a dash of salt and pepper to taste.
Now for the star of the show – the crab meat! I used the canned stuff, drained it, and flaked it into the breadcrumb mix. I stirred everything up real good until it was all combined and looked like something you’d want to eat.
Next, I spooned this crab mixture into those mushroom caps, like, really packed them in there. No skimping on the good stuff! Then I sprinkled some Parmesan cheese on top of each one, because cheese makes everything better, am I right?
I popped these bad boys into the oven at around 350 degrees, and baked them for about 20 minutes. You want the mushrooms to be tender and the cheese on top to be all melty and golden brown. It smelled so good while they were baking, I could hardly wait!
Finally, I pulled them out of the oven, let them cool just a bit so I didn’t burn my mouth, and dug in. They were pretty darn good, I gotta say! Not exactly like Ruth’s Chris, but hey, I’m no fancy chef. They were still super tasty, and everyone who tried them seemed to agree.
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Ingredients I used:
- Mushrooms – Big ones for stuffing
- Butter – For sautéing and flavor
- Onion – Chopped finely
- Breadcrumbs – Italian style
- Seasonings – Italian seasoning, garlic powder, salt, pepper
- Crab Meat – Canned, because I am lazy
- Parmesan Cheese – For that cheesy topping
So, there you have it! My little adventure making crab-stuffed mushrooms. It was fun, a little messy, but totally worth it in the end. If you’re feeling adventurous in the kitchen, give it a try! You might surprise yourself.
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