I can’t believe that Christmas is a week away and 2017 is coming to an end. It’s been a great year for me. Real estate was incredibly busy and I worked diligently on my upcoming cookbook. I was also lucky to be able to travel to South America, Europe, a few American destinations and spend quality times with loved ones and friends. For this, I have more than enough and I am truly thankful for all the opportunities and love that I have in my life. This Christmas, I will enjoy my entire family. I can’t wait to catch up with my adorable nieces and have a fun family round-robin game of tennis with everyone. I know that my nieces will enjoy hitting “hard” with Auntie Heather. I’m so looking forward to this, although they I’m sure are too good for me now! It’s going to be a nice visit with the entire “Blake” family all together! Can’t wait!!!
So holiday parties are in overdrive now and these Crab-Stuffed Mushrooms are insanely addictive with not only decadent crab but bacon and cheese. Basically, why we put on 5 pounds during the holidays! These combinations of flavors all baked together with big fat mushrooms are a match made in heaven and a perfect addition to any party! I’m a sucker for stuffed mushrooms and these will be added to the repertoire for stuffed mushroom recipes for me. Even if you aren’t a mushroom fan. Eat the stuffing! It’s that tasty! I have another stuffed mushroom recipe which is just a delicious! Check out Sundried Tomato and Sausage Stuffed Mushrooms.
Looking for a last minute Christmas gift idea? Check out the puzzle that I just finished! I haven’t done a puzzle since I was like 12 years old. I don’t know what prompted me to do one but I was inspired when I walked into the Liberty Puzzle store in Boulder. Wow! So many amazing puzzles that are made in Colorado! They are all so beautiful and made out of wood! It was a challenge for sure. I can’t wait to do another one. I think I’ll frame this one! It’s a great gift for any puzzle lover!
Enjoy and Have a Merry Christmas!!!
- 6- ounces lump crab meat
- 4 slices bacon
- 1/4 cup minced shallots
- 2 teaspoons minced garlic
- 24- ounces large stuffer mushrooms, reserve the stems
- 2 slices of bread
- 5- ounces fresh spinach
- 1/4 cup grated Romano or Parmesan cheese
- 4 tablespoons butter, divided
- 2 tablespoons olive oil
- 1/4 teaspoon salt
- 1/2 teaspoon pepper
- Olive oil
- Additional cheese for sprinkling on top of mushrooms
- Clean and stem the mushrooms. Reserve about 10 stems and chop finely. Set aside.
- Cook the bacon until crispy. Drain on paper towels. When dry, crumble finely. Set aside.
- Place the bread in a food processor or blender and blend until crumbs are formed. Set aside.
- In a medium-sized saute pan over medium heat melt 2 tablespoons of butter and 2 tablespoons of olive oil. Add the shallots, garlic, and reserved mushroom stems. Saute for about 5 minutes or until the vegetables become soft. Stir in the spinach, salt, and pepper and cook until the spinach is wilted.
- Place the crab meat in a medium-sized bowl. Add the reserved bacon and the vegetable mixture.
- To the same pan that you cooked the vegetables in, add the remaining 2 tablespoons of butter and melt. Add the reserved breadcrumbs and cook until the bread begins to brown, stirring constantly. Add the breadcrumbs to the crab mixture along with the cheese. Combine well.
- Stuff the mushrooms with the crab mixture and place in a baking dish large enough to hold the mushrooms. Place about 1/2 cup of water in the bottom of the baking dish and drizzle the mushrooms with additional olive oil and sprinkle more cheese on top.
- Bake at 375 degrees for 25-30 minutes or until the tops are browned and the mushrooms have softened.