Ingredients

Scale

1 – 2 cloves garlic, peeled and chopped fine
1 – 2 teaspoons olive oil
8 – 12 oz. fresh mushrooms
1 green onion (with greens), chopped
1 – 2 Tablespoons finely chopped or grated yellow onion
4 oz. Greek cream cheese (or Neufchatel), softened
1 6-oz. can of crab meat, drained
1/2 teaspoon powdered Chimayo peppers (or cayenne)
1/4 teaspoon Old Bay Seasoning
1 – 2 teaspoons finely chopped fresh herbs (I used a mix of parsley, dill, basil, rosemary& tarragon) or 1/2 teaspoon Italian seasoning
About 1 Tablespoon of fresh chopped cayenne (or salsa) pepper, to taste – or use powdered cayenne, to taste
2 Tablespoons white wine
1 heaping cup of mixed shredded cheeses (I used baby swiss, smoked cheddar, asiago, and some shredded Italian blend)

For the top: a bit of smoked paprika, Italian seasoning, green onion, fresh parsley

Instructions

Preheat the oven to 350 F. Choose oven-safe baking dishes that have a little lip on them. Spray with cooking spray or brush lightly with olive oil.
In a small bowl, put the garlic in the olive oil and let set for at least 15 minutes, to infuse the oil with garlic.
While the oil is partying with the garlic, carefully pull out the stems of the mushrooms and chop them up really well. Chop the onions as well.
Heat a small frying pan over medium heat. Add the oil, mushrooms, garlic, and onions and saute until the yellow onion is soft and translucent and a little bit browned.
In a small mixing bowl, stir this lovely onion mixture in with the cream cheese, crab, powdered pepper, seasoning and herbs. Add the cayenne to taste. Your taste buds should be singing!
Arrange the mushrooms so that they are closely snuggled in your baking dish and use a spoon to fill each cap generously with the fiery crab/cream cheese mixture. Sprinkle with the shredded cheese, then using your finger, sprinkle/crumble just a bit of smoked paprika and Italian seasoning over top. Pour just a bit of wine into the pan to moisten the mushrooms while they bake.
Bake at 350 F. for about 15 minutes. Sprinkle the tops with green onion and add a little parsley if you like. Serve warm.

Notes

RECIPE SOURCE: http://www.sumptuousspoonfuls.com/

© Copyright 2015, Sumptuous Spoonfuls. All images & content are copyright protected. Please do not use my images without prior permission. If you want to publish any of my images, please ask first. If you want to republish this recipe as your own, please re-write the recipe in your own words or link back to this post for the recipe.