Time: 45 minutes
I like to make these mushroom caps on the BBQ, but they can also be made in the oven! They are such a versatile recipe and are great as an appetizer or side dish. When I make them, I often think of Dr. Seuss – “you can make them here or there, you can make them anywhere…” Similarly, you can make these rain (in oven) or shine (BBQ)… Simple, delicious and always a hit! Enjoy!
Music Selection: BJ Thomas – Raindrops Keep Falling On My Head
1 green onion, finely diced
2 Tbsp fresh lemon juice
4 oz cream cheese (softened at room temperature)
170 g can of crab meat (drained)
1 cup grated cheddar or Monterey jack cheese
1 tsp smoked paprika
Pinch cayenne (optional)
Hot sauce or sriracha (optional)
12 medium/large mushrooms, washed, stems removed
Heat BBQ (or oven) to about 350 deg F.
Spray down a foil pan and place the mushrooms (washed, dried and stems removed) with tops down.
In bowl, mix the lemon juice, cream cheese, drained crab meat, smoked paprika, a pinch or two of the grated cheddar and salt/pepper.
Mix well. Scoop a tablespoon into each mushroom cavity and add extra to use up the filling. If you want a bit of heat, you can sprinkle a bit of hot sauce on top. Top with remaining grated cheddar cheese.
Set foil tray over grill and cook until cheese I melted and lightly browned – approximately 15 – 20 minutes. Remove from grill, let cool (as the cheese filling will burn your mouth) – then serve as an appetizer or a side dish to steak or ribs!!