Sometimes an up-scale appetizer is called for and these stuffed mushrooms fit the bill. The best part is that you don’t need an oven to bake them; just pop them in your Grillet. Have others prepared and waiting to go in after your first batch, but you can enjoy your guests while they cook! Trust me, these are very good; they also work well as a first course or for your small plate functions.
1/2 lb crab meat
4 oz cream cheese
2 tbsp mayonnaise
2 tbsp white creamy horseradish sauce
8 oz artichoke hearts, drained well and chopped fine
1 green onion, minced
1/2 tsp garlic powder
1/2 tsp onion powder
2 tsp minced parsley
1 tsp lemon juice
1 1/2 lb mushrooms, cleaned and stems removed paprika
1/4 cup vermouth
In a medium sized bowl, mix together the cream cheese, mayonnaise and horseradish sauce and mix until smooth. Add in the garlic and onion powder, lemon juice, parsley, green onion, artichokes and crab meat to the mixture and carefully blend together.
Stuff the mushroom caps with the crab meat mixture, sprinkle with paprika and carefully place upright in the Grillet.
Add the vermouth and turn the Grillet on to 275º F. Cover with lid and cook for 20 minutes or until mushrooms are tender and filling is hot.
Over to You
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