Now if we’re being honest, I hate mushrooms. I WANT to like mushrooms. I like mushroom FLAVOR. But it’s the actual consistency of the mushrooms that I just cannot get past. They remind me of worms. And they kind of taste like dirt, so I think of eating an earthworm every time I try one. (I love sushi and squid so I don’t know why the thought of a worm bothers me, but it just does mmmkay!?! Maybe its because Anthony Starkow threw one at me in third grade and it got stuck in my hair and I freaked out and told on him and he got sent to the principal’s office and then punched me in the stomach after school. Ahem.)
And I keep trying! I’ve found I like them sliced thinly satueed with butter and onions over a steak. But my husband loves them so for the start of the Sunday NFL season, we made a bunch of primal appetizers. One of them was mushrooms stuffed with two of the best things on the planet – bacon and crab. I mean, how can it not be wonderful to combine sea life and a pig?
These came out delicious and even though I can skip the mushroom part, I ate the filling right out of the caps. The crunchy bits on top are crushed pork rinds. We only topped half with this because we weren’t sure how it was going to come out and it was AWESOME. Gave it a nice, salty crunch without overpowering the flavor of the stuffing. Feel free to use it or leave that part off.
Bacon and Crab Stuffed Mushrooms
What you need:
- 1 can fine crab
- 1 1/2 tbsp sour cream
- 1 1/2 tbsp mayo
- 1 tsp old bay seasoning
- 1 tsp dijon mustard
- 3-4 strips thick bacon, diced
- 1/2 small yellow onion, diced
- 2 oz pork rinds, crushed.
- 12-15 mushrooms, capped.
What you do:
- Using a damp paper towel, wash your mushrooms, remove stem and place them face up in a greased baking dish
- Dice 3-4 thick slices of bacon and 1/2 yellow onion
- Cook the bacon till crispy.
- Drain 1/2 the fat away.
- Add the onions and satuee on low in the bacon fat until translucent.
- In a separate bowl., combine crab, mayo, sour cream, old bay, and mustard and mix well.
- Add in bacon and onions once cooked.
- Stuff mushrooms.
- Top with crushed pork rinds (optional)
- Bake at 350 for 15-20 minutes until top is golden brown