What football team are you rooting for in the 51st annual Super Bowl?
The first Super Bowl was on Jan. 15, 1967, when the Green Bay Packers beat the Kansas City Chiefs 35-10.
Love it or hate it, football is big.
If you aren’t going to a Super Bowl party – or holding one yourself – you probably know someone who is.
It is easy to get stuck in a familiar routine of cheese balls and bread dips when planning, or going to, such an event.
I hope this appetizer recipe can help rescue you from that beaten path.
Ever since our dating years, my wife and I occasionally visit a local restaurant for their stuffed mushrooms.
They have become our favorite appetizer on the menu.
This is my version of that recipe and can also be found on page 13 of my latest cookbook, The Best In Your Kitchen, available from my website or worldwide through Amazon.
Happy cooking, and enjoy the game day on Sunday, Feb. 5.
Creamy stuffed mushrooms:
• 24 large white button mushrooms;
• 1 tbsp. oil;
• 1 tbsp. butter;
• 4 garlic cloves, minced;
• 1 small onion, finely chopped
• 1 tsp. salt
• 1/2 tsp. fresh cracked pepper;
• 1 cup cream cheese, room temperature;
• 1/4 cup grated parmesan cheese;
• 1 – 170-gram can crabmeat, drained
• 1/2 cup grated mozzarella cheese.
(This recipe makes 24 stuffed mushrooms.)
1. Preheat oven to 400 degrees.
2. Remove the stems from the mushrooms and chop finely, leaving the mushroom caps intact and set aside in a baking dish.
3. Add the oil and butter to a large nonstick pan over medium heat.
Once the butter has melted, add the chopped mushroom stems, garlic, onion, salt and pepper.
Cook until all vegetables are soft and the liquid has evaporated, approximately seven to 10 minutes, stirring occasionally.
4. Stir in the cream cheese and the parmesan cheese.
Once fully combined, remove from the heat and stir in the drained crabmeat.
Season to taste with more salt and pepper, if desired.
5. Fill the mushroom caps equally with the stuffing and place back in the baking dish.
Top with the mozzarella cheese and bake for approximately 20 to 25 minutes, until tender.
Place under the broiler until golden brown, if needed.
Let cool slightly before serving.
Chef Dez is a chef, writer, and host. Visit him at www.chefdez.com