Sweet crab fills meaty mushroom caps in these cheesy little party bites. If using hash in this recipe, look for a dry crumbly type, as opposed to a gummy, sticky variety. Makes 12 stuffed mushrooms. Serving Size: 2 mushrooms.
12 large white or cremini mushrooms
1/8 cup chopped fresh Italian parsley
1 green onion, white and green parts, finely chopped
1/2 teaspoon minced garlic
1/8 teaspoon dried tarragon
1/8 teaspoon cayenne pepper, optional
2 ounces cream cheese
1 1/2 grams kief or finely ground dry hash
1/8 cup grated Parmesan cheese
4 ounces cooked fresh crabmeat
Salt and pepper to taste
3 tablespoons dried breadcrumbs
Preheat oven to 375 degrees Spray a baking sheet with cooking spray. Bring a large pot of water with a steamer basket to a boil. Wash mushrooms. Carefully pull off stems and discard. Steam mushrooms for 5 minutes. Drain and cool completely. In a food processor bowl, combine Italian parsley, green onions and garlic and process until finely minced. Add cream cheese and Parmesan and process until smooth. Sprinkle kief or hash over top of cream cheese and process again to incorporate. Add drained crab meat and pulse until just combined. Season with salt and pepper to taste. Generously stuff each mushroom cap with filling. Sprinkle top of stuffed caps lightly with breadcrumbs and place on prepared baking sheet. Bake for about 10 minutes or until bubbly and tops of mushrooms are beginning to brown. Let rest for 5 minutes before serving.
courtesy of Culture Magazine