Happy New Year and Happy Holidays everyone! Here is a last minute party appetizer idea with more below.
I am not huge on fussy appetizers, but these stuffed mushrooms squeeze in just under my effort and finicky bar. Thankfully they don’t have to look perfect and so won’t give your party too fancy of a feel, but on the flip side they are still elegant enough to fit in with other delicate finger foods.
This crab stuffed mushroom recipe can easily be adapted to your personal tastes. Another great version can be had by removing the artchoke and substituting chives for the green onions.
Need more last minute New Years Party ideas? Try one of these:
Shrimp in an Oragne Beurre Blanc or Grilled Shrimp with Lime & Cilantro
Peanut & Coconut Chicken Skewers
Seared Tuna with Ponzu
Spanakopita, either with Kale or Spinach
Hummus – or put a spin on it with this spinach hummus or this white bean and goat cheese hummus
Baked Brie with Caramelized Pears
Crab and Artichoke Stuffed Mushroom Caps(2 dozen)
Scrub the mushrooms and remove the stems. Use a paring knife to hollow out a bit of space in each one to hold about a tablespoon of filling. Set aside.
Put the soft cream cheese into a medium bowl. Drain the artichokes and finely chop. Add to the cheese. Drain the crab meat and pick it over to avoid any shell. Press out any excess liquid and add to the cheese. Finely slice the green parts of the scallions and add to the cheese. Use a spatula to bring together and season to taste with black pepper and salt if necessary. Refrigerate the filling and mushrooms until 30 minutes before you are ready to serve. (This can be done a day ahead.)
When you are ready to cook them, preheat the oven to 350F. Line a cookie sheet with parchment or grease with an spritz of olive oil. Stuff each mushroom with about a tablespoon of the filling, or more if it will fit. Sprinkle the cheese over top. Bake until hot and bubbly about 15-20 minutes.