Stuffed Mushrooms!

Alright, so I did it again.  I bought produce that I don't really like.  When I'm at the store, I get so overwhelmed by all the choices that I cant decide what to buy!  So, I buy everything.  :)  Last week it was bananas, this week, it was mushrooms.  Don't get me wrong, mushrooms can be delicious.  They're meaty, rich, and make a phenomenal base.  (One of these days I'll show you how I make an orgasmic Porcini Mushroom Risotto)  I don't know what it is, maybe the texture?  I'll eat them if I have to, but given a choice, I'll choose something else.  
So. Down to business.  Stuffed Mushrooms.  This is the perfect recipe for guests.  Depending on the size mushrooms you buy, they could be an hors d'oeuvre or a side dish.  
For this recipe, I used baby bella mushrooms--also known as crimini Mushrooms.  They are (if you haven't guessed) baby portobellos!  Since they're still small, they haven't achieved the depth of flavor that the big ones have, but that's ok.  We're going to roast them and enhance their delicate flavor with other UHMAZING ingredients. (swine, cheese, and crab)!!!! 


You will need:


6 strips bacon
A package of baby bellas
1/2 c minced red onion
1 clove garlic
4 oz cream cheese (room temp)
1/2 c grated parmesan
a can of lump crabmeat
salt/pepper


Preheat the oven to 350.


In a nonstick skillet, cook the bacon until crispy. 
While that's cooking, take the mushrooms and gently wipe the top with a wet paper towel.  Don't rub!  Flip them over, and with a quick pop, take out the stem, leaving a lovely, deep mushroom cap bowl.  Do this to all of them, saving the stems.  Once finished, take all those stems and mince them finely.  Also at this time, drain the crabmeat and put it into a mixing bowl you'll set aside.
At this point you can put the caps into a baking dish.


When the bacon is done, set it aside to cool, and from the pan, remove half the bacon drippings (SAVE THEM!!)  Into the baconey pan, add the finely minced onions.  Let them brown over med-low heat for about 7 or 8 minutes, until they're golden and translucent.  At that point, add the minced garlic and mushroom stems and continue to cook for another 8-10 minutes.  

When it's ready, it will have reduced by half.  At that point, add a three-finger pinch of salt and a few grinds of pepper.  To the pan, add the cream cheese, parmesan, and crumbled bacon, stirring well to combine everything.  It will get melty and be kind of a single lump.  When it's incorporated properly, add it to the mixing bowl with the crab in it and GENTLY fold it all in with a spatula. You don't want to break the crabmeat too much.  

Into a ziploc baggie goes the mixture.  Cut off a corner (oh, about 1/4 inch in, depending on the size of your mushrooms)  Squeeze out, directly into the mushroom cap cavity.  Be generous!  You'll have a lot of filling.

When they're all filled up, put the pan in the oven and cook for 20-25 minutes (again, depending on the mushroom size).  As they cook, they will release A LOT of water (the bigger the mushroom, the more water).  So when they are done, you'll want to transfer them to another plate immediately.  And save that mushroom juice!!  You can add it to a soup or gravy and it will be a THUNDERBOLT of flavor.

There you go!  All done!!  The best stuffed mushroom you will ever taste!  Try and time it so you can eat them fresh from the oven.