It's been a while since I've posted... I also miss reading all of your posts too! Things have been extremely busy with work and I have been just too exhausted to put anything up. However, I have been trying to keep all my recent recipes in order, so that I can share them with you- better late than never, right?
Some new news is that I have been selling some of my biscotti over the holidays to a local cookie/cake bakery. Some of the flavors - pumpkin, pumpkin chocolate chip, double chocolate almond, triple chocolate, chocolate dipped vanilla, anisette, anise chocolate chip, maple walnut, and cranberry orange walnut (everyone's favorite). I love doing it, but it takes a lot of time, effort, and energy to do. The last being something I haven't had much of lately because my job requires 110% effort during the holiday season.
Another thing I have been lapsing on is taking photos of the food I make :( I am sorry now that I didn't, because you can't see how beautiful these stuffed mushrooms looked... Well, you'll have to take my word for it. And they were delicious too.
The inspiration for my recipe came from Gary's Stuffed Mushrooms- All Recipes.com. I served them for Christmas and everyone LOVED them. I love this recipe because it uses ingredients that most people already have in their pantries. So easy too! (The hardest part is cleaning the mushrooms - I hate it!)
Crab Stuffed Mushrooms
by Mixed Salad Annie
3-4 small packages fresh white mushrooms, wiped clean, stems removed, chopped and reserved
1 (6 ounce) package chicken flavored dry stuffing mix
1 (8 ounce) package low-fat cream cheese, softened
1 - 6 ounce can crab meat, rinsed and drained of excess water
1/4 cup olive oil
3 cloves garlic, peeled and minced
1 small shallot, minced
1/2 red bell pepper, small diced
salt and pepper to taste
Arrange mushroom caps (bottoms up) on two baking sheets lined with foil and sprayed with oil. Prepare chicken flavored stuffing mix according to package directions. Preheat oven to 375º.
Add 1 tablespoon of oil to a medium saute pan over medium heat. Add shallot and red bell pepper and cook until tender, about 5 minutes. Add the garlic and cook for 1 minute. Remove from heat.
In a medium bowl, mix together reserved chopped mushroom stems, prepared stuffing, cream cheese, crab meat and shallot mixture. Season with salt & pepper to taste. Liberally stuff mushrooms with the mixture. Drizzle with olive oil. Bake uncovered in the preheated oven, 15 to 20 minutes, or until stuffing is lightly browned.