Stuffed Mushrooms Chef Kelsey Style |
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Prep Time: 0 Minutes Cook Time: 10 Minutes |
Ready In: 10 Minutes Servings: 6 |
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Another winner from Chef Kelsey's pseudo-gourmet mental cookbook. I don't know whether he planned to make these or they just happened, but they were SLAMMIN'! My version's coming up next. (I consulted Kel for the actual recipe so it'll come out right, sorry for any inconvenience) Ingredients:
6 large portobello stuffing mushrooms, stems removed. |
3 wedges of laughing cow cheese, creamy swiss |
1/2 white bell pepper, seeded, devained and diced |
1/2 small spanish onion, diced |
6 chunks crabmeat or immitation |
3 cloves garlic, chopped |
onion powder, garlic powder, lemon pepper powder |
splash of soy sauce |
1 tbspn butter |
salt and white pepper to taste |
6 almonds for garnish |
Directions:
1. Preheat the oven for 350F.
2. Sautee the onions, garlic and peppers in butter until cooked through, about 5-7 minutes.
3. Add splash of soy sauce and mix.
4. In the meantime, divide the Laughing Cow cheese wedges in half.
5. On a baking sheet, put the mushrooms, a big ole' slab of crabmeat, the cheese, pile the pepper/garlic/onion medley evenly on all six mushrooms, put salt and pepper, then the almond.
6. Bake these suckers for about 10 minutes.
7. Remove, eat and party.
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