I use to absolutely hate mushrooms. But I also used to hate sushi, and now I can proudly say that it’s probably one of my favorite foods! I always like to try everything at least once, just to give it a chance–even if it looks extremely bizzare. And for some reason, even if I don’t like it the first time, I give it another try. Why? I have no clue. Maybe because I don’t like limitations on what I can and can’t eat, or maybe I’m just prone to giving new experiences a second chance. Either way, I begin to like many things after a couple times of trying them. In fact, raw fish, mushrooms, kim chi, onions, olives, and even jellyfish are just some examples of what my palate needed some time to adapt to, and eventually it did! I guess I keep doing it because I’ve had a lot of success in changing my mind about foods! Honestly, I didn’t even like (dare I say it) coffee when I first tried it, and now I can’t imagine my life without it! Maybe my taste buds are wary of the new favors and textures at the beginning, but after a few tastes, they start to understand the complexity of the ingredient. So, long story short, that’s how I came to enjoy mushrooms so much!
And with the same way I feed off of my experiences with food, I feel that I try to do the same with life. One of my biggest attempts is to never judge a book by its cover and to try and understand both sides to every story. Just like believing in the flavors of the ingredients, I believe in the flavors of life. Every experience, person, and circumstance never deserves to be written off at first glance. We must dig deeper to appreciate the true beauty and meaning behind the moments we experience. So, remember to always to give people the chances they deserve, try to understand circumstances without judgement, and most importantly, never give up on the positive image you have of yourself and who you strive to be. With food and life, if you fail to enjoy or do something, try again until you’re certain you’ve done your best to appreciate it. In my book, that method is a great way to cover all the experiences you encounter.
So with food, what’s a better way to taste new flavors and appreciate the fusion of different ingredients than through eating mushrooms that are stuffed to the brim with crab, gruyere cheese, onion, and bacon? It’s hard to think of one. Better yet, enjoy this experience with friends or family to really bring it to life. Remember my love for bacon? Well, when I do buy some, I like to go all out. This recipe didn’t originally call for bacon, but I thought, “Bacon makes everything better!!” So I had to add some. This dish is really delicious. The powerful flavors compliment each other, and you can essentially customize it with the ingridents that suit your palate whether it’s adding bacon, using a different type of mushroom or maybe adding a kick of spice with some jalapenos. I used baby portabella mushrooms for this dish which turned out to be a great idea. You could also use smaller white cap mushrooms and make these as an appetizer! Or larger portabella mushrooms for a main dish. I served mine as a side dish, but no matter what you choose, these stuffed mushrooms will not disappoint.
Crab and Bacon Stuffed mushrooms
- 3 tablespoons butter, melted
- 6 fresh baby portabella mushrooms
- 2 tablespoons butter
- 2 tablespoons minced green onions
- 1 teaspoon lemon juice
- 1 cup diced cooked crabmeat
- 4 slices of bacon, fried crispy and crumbled
- 1/2 cup bread crumbs
- 1 egg, beaten
- 1/2 cup shredded cheese (the original recipe called for Monterey Jack but I used Gruyere), divided
- 1 teaspoon red pepper flakes
- 1/4 cup dry white wine
Preheat oven to 400 degrees F. Prepare a 9×13 inch baking dish with 3 tablespoons of melted butter. Remove stems from mushrooms. Set aside caps. Finely chop stems.
Melt 2 tablespoons butter in a medium saucepan over medium heat. Stir in the chopped stems and green onions and cook until soft, about 3 minutes. Remove saucepan from heat. Stir in lemon juice, crabmeat, bacon, bread crumbs, egg, red pepper flakes and 1/4 cup cheese. Thoroughly blend the mixture.
Place mushroom caps in the buttered pan, and stir until caps are coated with the butter. Arrange caps cavity side up, and stuff cavities generously with the green onion and crabmeat mixture. Top with remaining cheese. Pour wine into the pan around the mushrooms.
Bake uncovered in the preheated oven 15 to 20 minutes, until cheese is melted and lightly browned. Serve warm.