CHEF

Chef Roc

Crab Stuffed Mushrooms

12
large mushrooms (rinsed & dried, stemmed & rubbed with olive oil)
12 1" cubes
smoked mozzarella cheese
1/4 cup
small diced red pepper
1/4 cup
small diced onion
1 cup 1/4"
diced firm bread cubes, crust removed
1 teaspoon
small capers
1 tbsp
Old Bay spice blend
1
egg slightly beaten
1/2 teaspoon
chipotle pepper paste
1 teaspoon
hot sauce
2 tbsp
mayonnaise
1 cup
lump crabmeat
1/2 teaspoon
paprika for garnish
  1. Remove stem from mushrooms

  2. Rinse and dry each mushroom

  3. Rub each mushroom with olive oil

  4. Stuff cube of cheese into the opening of each mushroom

  5. In a bowl, combine crab cake stuffing ingredients (carefully incorporate the crab meat so the pieces of lump meat don't break apart)

  6. Divide the crab mixture into 12 portions

  7. Roll into a meatball shape

  8. Press each crab ball into the top of each mushroom. Sprinkle with paprika

  9. Preheat barbecue grill to medium heat. Grill mushrooms for approximately 15 minutes

  10. OR preheat oven to 350 degrees. Place mushrooms on a sheet pan or in a baking dish and bake for approximately 15 minutes

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